I got this recipe from my cousin and it's a damn good cheesecake with a pumpkin twist (or swirl).
Based on a 2000 calorie diet
Total Sugars: 53.1g
Total Fats: 37.7g
*Data provided by USDA
Ingredients (serves 8)
- Butter the sides of a springform pan. Combine graham cracker crumbs,melted butter, and 1/8 tsp salt. Press into bottom of the pan.
- Beat cream cheese in a large bowl until smooth.
- Add, beating in separately: brown sugar (not the 2 extra Tbs); sour cream; pumpkin puree (not the reserved 1/4 cup); spices and salt; eggs and yolks (one at a time, beating after each).
- Remove about 1/4 cup of the batter and place it in a small bowl. Pour the remaining batter into the springform pan over the crust. Add the set-aside pumpkin puree and brown sugar to the batter in the small bowl and mix until smooth.
- Spoon this mixture into a small, airtight plastic bag and seal it shut.Cut off one tiny bottom corner to make a piping bg. Starting at the center of the springform pan, swirl a spiral of the mixture on the surface of the batter, continuing around to the outer edge of the pan. Carefully drag a knife through the batter to create a pattern.
- Place the pan on a piece of aluminum foil and press the foil up the sides of the pan to form a watertight barrier. Place the pan in a larger pan to which you've added about an inch of hot water. Place the pans in a preheated 350-degree oven and bake for about 1-1/2 hours. The top of the cheesecake should look set, yet remain a bit jiggly when you tap the pan. Remove the pan from the water bath and let it cool at room temperature for about an hour before refrigerating.
- Refrigerate for at least four hours. Remove the side of the springform pan before serving.