Prep 40 mins
Cook 1 hr 15 mins
Pumpkin Swirl Cheesecake. Prep time includes time to toast hazelnuts.
- 8 whole graham crackers
- 1⁄2 cup hazelnuts, toasted
- 1⁄4 cup sugar
- 1⁄4 cup butter, cut up
- 2 (8 ounce) packages low-fat cream cheese, softened (Neufchatel)
- 1 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1⁄2 cup reduced-fat sour cream
- 2 large eggs, plus
- 2 large egg whites
- 3⁄4 cup white chocolate chips
- 1 (15 ounce) can canned solid-pack pumpkin (not pumpkin pie mix)
- 3⁄4-1 teaspoon ground cinnamon
- 1⁄2 teaspoon ginger
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon nutmeg
- Toast nuts: Spread in baking pan.
- Bake, in 350 oven, 8-10 minutes until lightly browned and papery skins begin to flake.
- Turn hazelnuts out onto a towel and rub off skins.
- Leave oven at 350.
- Wrap foil over bottom and halfway up out side of 8-inch springform pan to keep butter from dripping out.
- Lightly coat the 8-inch springform pan with cooking spray.
- Crust: break crackers into a food processor.
- Add hazelnuts, sugar and butter.
- Process until fine crumbs form.
- Press firmly over bottom and 1 1/2 inch up sides of prepared pan.
- Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth.
- On low speed, beat in sugar, cornstarch, vanilla, and sour cream, scrapping down sides of bowl often, until well blended.
- Add eggs and egg whites; beat just until mixed.
- Melt the chocolate chips according to the package directions.
- Add 1 1/2 cups of cheese mixture and stir until well blended.
- Stir pumpkin and spices into remaining cheese mixture until well blended.
- Reserve 1/4 C; pour rest into crust.
- Pour the chocolate mixture onto pumpkin pumpkin batter in a thick ring about 1/2 inch from sides of pan.
- Top with dollops of reserved 1/4 C pumpkin batter.
- Run a knife through both batters for a marble effect.
- Don't overdo or the effect will be muddied.
- Bake 1 hour 15 minutes or until wooden pick inserted 2 inches from center of cake comes out clean.
- Carefully run a knife around inside edge of pan to release cake.
- Cool on a wire rack, then cover and refrigerate in pan at least 4 hours or up to 1 week.
- Can be frozen up to 3 months.
- Thaw in refrigerator 2 days before serving.
- To serve: remove pan sides.
- Place on a serving plate.
Very simple to make and makes for a very pretty presentation. The hazeluts add a nice nutty flavor and texture. I will definately make this whenever a cheesecake craving strikes!