Pumpkin Swirl Cheesecake

Recipe by Michele7
READY IN: 1hr 55mins




  • 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.