{"id":68406,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/spiced-pumpkin-swirl-cheesecake\/"},"modified":"2024-05-17T13:53:51","modified_gmt":"2024-05-17T18:53:51","slug":"spiced-pumpkin-swirl-cheesecake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/spiced-pumpkin-swirl-cheesecake\/","title":{"rendered":"Pumpkin-Swirl Cheesecake"},"content":{"rendered":"<p>Our pumpkin-swirl cheesecake is as gorgeous as it is delicious. Spiced pumpkin is layered with lusciously rich cheesecake batter inside a sugary pecan crust. The best part? It\u2019s a naturally gluten-free dessert! Who doesn\u2019t love a <a href=\"https:\/\/www.tasteofhome.com\/article\/swirl-cheesecake\/\" data-name=\"www.tasteofhome.com\/article\/swirl-cheesecake\/\" data-module=\"content engagement\" data-position=\"embedded links\">swirl cheesecake<\/a> \u2014 especially a pumpkin one?<\/p>\n<p>This recipe calls for a water bath, which produces steam in the oven to help the cheesecake cook evenly and stay creamy when it\u2019s ready to serve. There\u2019s a lot that goes into making cheesecake, so we\u2019ve put together a guide with more <a href=\"https:\/\/www.tasteofhome.com\/collection\/cheesecake-tips\/\" data-name=\"www.tasteofhome.com\/collection\/cheesecake-tips\/\" data-module=\"content engagement\" data-position=\"embedded links\">tips for making the perfect cheesecake<\/a>.<\/p>\n<h2>How to Make a Cheesecake Water Bath<\/h2>\n<p>To make a <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-water-bath\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-water-bath\/\" data-module=\"content engagement\" data-position=\"embedded links\">water bath<\/a>, securely wrap a sheet of heavy-duty aluminum foil around the entire perimeter and bottom of a springform pan. Bake your crust in the prepared springform pan according to this recipe\u2019s instructions. Next, pour your cheesecake filling into the baked crust, and place the foil-wrapped springform pan inside a roasting pan. Pour 1 inch of very hot water into the roasting pan. Place the roasting pan in the oven, and bake the cheesecake according to this recipe\u2019s instructions.<\/p>\n<h2>Pumpkin-Swirl Cheesecake Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1917633\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/FT23_125361_JR_0823_6-Spiced-Pumpkin-Swirl-Cheesecake.jpg?fit=700%2C467\" alt=\"Ft23 125361 Jr 0823 6 Spiced Pumpkin Swirl Cheesecake\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><b>Pecans:<\/b> Pecans lend a toasty, nutty taste to the cheesecake&#8217;s crust.<\/li>\n<li><b>Cream cheese:<\/b> Room-temperature cream cheese is easier to beat into the filling, so learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to soften cream cheese<\/a> before starting this recipe.<\/li>\n<li><b>Sour cream:<\/b> Sour cream gives this cheesecake a tangy flavor and helps avoid an undesirable one-note sweetness.<\/li>\n<li><b>Eggs:<\/b> Baking with <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room-temperature eggs<\/a> is imperative for the success of a cheesecake. Adding cold eggs to a batter with a high fat content can re-harden the dairy and curdle the batter.<\/li>\n<li><b>Canned pumpkin:<\/b> We love using canned pumpkin for baking and always reach for one of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-name=\"www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\">canned pumpkin<\/a> brands at the grocery store.<\/li>\n<li><b>Spices:<\/b> Warm cinnamon, zippy ginger, spicy cloves and aromatic nutmeg drive home the autumnal feeling in this recipe.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the springform pan<\/h3>\n<p>Preheat the oven to 325\u00b0F. Place a greased 9-inch springform pan on a double layer of heavy-duty foil (about an 18-inch square). Wrap the foil securely around the bottom and perimeter of the pan.<\/p>\n<h3>Step 2: Create the pecan crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1917635\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/FT23_125361_JR_0823_1-Spiced-Pumpkin-Swirl-Cheesecake.jpg?fit=700%2C467\" alt=\"Ft23 125361 Jr 0823 1 Spiced Pumpkin Swirl Cheesecake\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Place the pecans and brown sugar in a food processor, and pulse until very fine crumbs form. Add the butter, and pulse to combine. Press the mixture into the bottom of the prepared springform pan. Place the pan on a baking sheet, and bake until lightly browned, 15 to 20 minutes. Cool to room temperature on a wire rack.<\/p>\n<h3>Step 3: Whip up the plain cheesecake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1917636\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/FT23_125361_JR_0823_2-Spiced-Pumpkin-Swirl-Cheesecake.jpg?fit=700%2C467\" alt=\"Ft23 125361 Jr 0823 2 Spiced Pumpkin Swirl Cheesecake\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, beat the cream cheese\u00a0and 3\/4 cup of brown sugar using a hand mixer or stand mixer until smooth. Beat in the sour cream and vanilla. Beat in the eggs on low speed until they\u2019re just blended.<\/p>\n<h3>Step 4: Make the pumpkin batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1917630\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/FT23_125361_JR_0823_3-Spiced-Pumpkin-Swirl-Cheesecake.jpg?fit=700%2C467\" alt=\"Ft23 125361 Jr 0823 3 Spiced Pumpkin Swirl Cheesecake\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a separate bowl, beat the pumpkin, spices and remaining brown sugar. Stir in 1-1\/2 cups of the cream cheese mixture until just blended.<\/p>\n<h3>Step 5: Layer and swirl the cheesecake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1917631\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/FT23_125361_JR_0823_4-Spiced-Pumpkin-Swirl-Cheesecake.jpg?fit=700%2C467\" alt=\"Ft23 125361 Jr 0823 4 Spiced Pumpkin Swirl Cheesecake\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour 1-1\/2 cups of the plain cheesecake batter over the crust. Gently spread 1-1\/3 cups pumpkin batter over the top. Repeat the layers with the remaining plain and pumpkin batters. Cut through the layers with a butter or paring knife to create a swirling effect.<\/p>\n<h3>Step 6: Bake using a water bath<\/h3>\n<p>Place the springform pan in a large roasting pan. Pour very hot water into the roasting pan until a depth of about 1 inch. Bake until the cheesecake\u2019s center is just set and the top appears dull, 1 hour and 10 minutes to 1 hour and 20 minutes.<\/p>\n<p><i>Editor\u2019s Tip:<\/i> If you&#8217;re unsure <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-test\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-test\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to tell if the cheesecake is done<\/a>, try the wobble test. Firmly tap a wooden spoon on the side of the springform pan, and see if the cheesecake just slightly wobbles.<\/p>\n<h3>Step 7: Chill the cheesecake<\/h3>\n<p>Remove the springform pan from the water bath, and place on a wire rack for 10 minutes to cool slightly.\u00a0Run a small knife or a mini offset spatula around the inside perimeter of the springform pan to loosen the cheesecake.\u00a0Remove the foil. Let the cheesecake cool for one hour longer. Refrigerate the cheesecake overnight. Remove the rim from the springform pan. Serve the cheesecake.<\/p>\n<h2>Pumpkin-Swirl Cheesecake Variations<\/h2>\n<ul>\n<li><b>Decorate with toppings:<\/b> Dollop cheesecake slices with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">sweetened whipped cream<\/a> and a generous drizzle of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/salted-caramel-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">salted caramel sauce<\/a>.<\/li>\n<li><b>Try a different crust:<\/b> Not a fan of pecans? Go the traditional cheesecake route with a graham cracker crust, or try using Biscoff or Speculoos cookies instead.<\/li>\n<li><b>Cut out mini cheesecakes:<\/b> After the cheesecake is refrigerated overnight, cut out mini cheesecakes with a round cutter. These are the perfect size for little grab-and-go treats on a dessert table.<\/li>\n<\/ul>\n<h2>How to Store Pumpkin Swirl Cheesecake<\/h2>\n<p>Let the cheesecake cool in the springform pan, then loosely wrap it. Or cut the cooled cheesecake into slices, and store in an airtight container. Stire in the refrigerator for up to four days.<\/p>\n<h2>How to Freeze Pumpkin Swirl Cheesecake<\/h2>\n<p>To freeze this cheesecake, let it cool completely first, then remove the outer lining of the springform pan, keeping the cheesecake on the base of the pan. Wrap tightly with storage wrap and a layer of aluminum foil. Store in the freezer for up to three months. To serve from frozen, thaw the cheesecake overnight in the fridge.<\/p>\n<h2>Pumpkin Swirl Cheesecake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1917634\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/FT23_125361_JR_0823_7-Spiced-Pumpkin-Swirl-Cheesecake.jpg?fit=700%2C467\" alt=\"Ft23 125361 Jr 0823 7 Spiced Pumpkin Swirl Cheesecake\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Should you whip cheesecake?<\/h3>\n<p>You can whip the cream cheese and sugar together for as long as you need to make it smooth and fluffy. However, do not overmix once the eggs are added. The longer you beat the eggs, the more air you incorporate, which increases the chances of a cracked cheesecake. Instead, only beat the eggs until just combined.<\/p>\n<h3>Which cream cheese is best for cheesecake?<\/h3>\n<p>According to our test kitchen, one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-cream-cheese-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-cream-cheese-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">best cream cheese brands<\/a> for cheesecakes is Great Value. It\u2019s smooth and spreadable, and it doesn\u2019t have an overpowering tang. Plus, as the brand name suggests, it\u2019s one of the more affordable options.<\/p>\n<h3>Do you grease a springform pan for a cheesecake?<\/h3>\n<p>Yes, you should always grease a springform pan for a cheesecake. Greasing prevents the cheesecake from sticking to the sides of the pan and ultimately cracking.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A gorgeous, marbled pumpkin-swirl cheesecake will be the star of the show at your next fall gathering.<\/p>\n","protected":false},"author":7955,"featured_media":1994387,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306129,303971,304158,306910,305953,304173,304328,306936,306125,304288,305487,304515,304390,303966,305003,304435,304988,304408,304368,303887,306848,304348,304268,307449,304547,307484,304558,307759,324623,304388,303995,304150,303883,304468,307614],"categories-v2":[311902,308500,310461,309438,309906,311660,309455,308988,308984,308481,309934,311897,259620,310796,308880,308761,308495,308949,308837,308935,308813,308745,308478,309603,309000,259483,310465,340593,310491,308910,311671,310724,309177,308752,308539,309434,308476,308875,310591],"coauthors":[342012],"recommended_recipes":[{"post_title":"Contest-Winning Blueberry Swirl 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Cheesecake","post_link":"\/recipes\/holiday-spice-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30845_CWX62211D26.jpg"},{"post_title":"Pumpkin Cheesecake Brownie","post_link":"\/recipes\/chocolate-pumpkin-cheesecake-bars\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Cheesecake-Brownie_EXPS_TOHD24_49761_NicolePerry_7.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Spiced-Pumpkin-Swirl-Cheesecake_EXPS_FT23_125361_JR_0823_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/spiced-pumpkin-swirl-cheesecake\/","name":"Pumpkin-Swirl Cheesecake","datePublished":"2018-01-01","dateModified":"2024-05-17","prepTime":"PT55M","cookTime":"PT01H10M","totalTime":"PT02H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Spiced-Pumpkin-Swirl-Cheesecake_EXPS_FT23_125361_JR_0823_5.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"A gorgeous, marbled pumpkin-swirl cheesecake will be the star of the show at your next fall gathering.","recipeIngredient":["2 cups pecan halves, toasted","2 tablespoons brown sugar","3 tablespoons butter, melted","FILLING:","3 packages (8 ounces each) cream cheese, softened","1 cup packed brown sugar, divided","3\/4 cup sour cream","2 teaspoons vanilla extract","3 large eggs, lightly beaten","1 cup canned pumpkin","1 teaspoon ground cinnamon","1\/2 teaspoon ground ginger","1\/4 teaspoon ground cloves","1\/4 teaspoon ground nutmeg"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the springform pan","text":"Preheat the oven to 325\u00b0F. Place a greased 9-inch springform pan on a double layer of heavy-duty foil (about an 18-inch square). Wrap the foil securely around the bottom and perimeter of the pan."},{"@type":"HowToStep","name":"Create the pecan crust","text":"Place the pecans and brown sugar in a food processor, and pulse until very fine crumbs form. Add the butter, and pulse to combine. Press the mixture into the bottom of the prepared springform pan. Place the pan on a baking sheet, and bake until lightly browned, 15 to 20 minutes. Cool to room temperature on a wire rack.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/FT23_125361_JR_0823_1-Spiced-Pumpkin-Swirl-Cheesecake.jpg?fit=700,467"},{"@type":"HowToStep","name":"Whip up the plain cheesecake batter","text":"In a large bowl, beat the cream cheese and 3\/4 cup of brown sugar using a hand mixer or stand mixer until smooth. Beat in the sour cream and vanilla. Beat in the eggs on low speed until they\u2019re just blended.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/FT23_125361_JR_0823_2-Spiced-Pumpkin-Swirl-Cheesecake.jpg?fit=700,467"},{"@type":"HowToStep","name":"Make the pumpkin batter","text":"In a separate bowl, beat the pumpkin, spices and remaining brown sugar. Stir in 1-1\/2 cups of the cream cheese mixture until just blended.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/FT23_125361_JR_0823_3-Spiced-Pumpkin-Swirl-Cheesecake.jpg?fit=700,467"},{"@type":"HowToStep","name":"Layer and swirl the cheesecake","text":"Pour 1-1\/2 cups of the plain cheesecake batter over the crust. Gently spread 1-1\/3 cups pumpkin batter over the top. Repeat the layers with the remaining plain and pumpkin batters. Cut through the layers with a butter or paring knife to create a swirling effect.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/09\/FT23_125361_JR_0823_4-Spiced-Pumpkin-Swirl-Cheesecake.jpg?fit=700,467"},{"@type":"HowToStep","name":"Bake using a water bath","text":"Place the springform pan in a large roasting pan. Pour very hot water into the roasting pan until a depth of about 1 inch. Bake until the cheesecake\u2019s center is just set and the top appears dull, 1 hour and 10 minutes to 1 hour and 20 minutes. Editor\u2019s Tip: If you're unsure how to tell if the cheesecake is done, try the wobble test. Firmly tap a wooden spoon on the side of the springform pan, and see if the cheesecake just slightly wobbles."},{"@type":"HowToStep","name":"Chill the cheesecake","text":"Remove the springform pan from the water bath, and place on a wire rack for 10 minutes to cool slightly. Run a small knife or a mini offset spatula around the inside perimeter of the springform pan to loosen the cheesecake. Remove the foil. Let the cheesecake cool for one hour longer. Refrigerate the cheesecake overnight. Remove the rim from the springform pan. Serve the cheesecake."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 475 calories","fatContent":"39g fat (16g saturated fat)","cholesterolContent":"122mg cholesterol","sodiumContent":"231mg sodium","carbohydrateContent":"28g carbohydrate (24g sugars","fiberContent":"2g fiber)","proteinContent":"7g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.375,"reviewCount":8,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LPHJKitchen"},"reviewBody":"I make a lot of cheesecakes but this was my first pumpkin cheesecake and it was amazing! Cooked up lovely and had a great flavor! I will be making this one every Fall!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dalton646"},"reviewBody":"<p>Can I use your photo?<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"backache24"},"reviewBody":"This was my first ever attempt at a cheesecake and I couldn't be happier with the result! It is delicious and came out great. I followed the recipe exactly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"khegeman"},"reviewBody":"Delicious. I baked it a lot longer until a knife inserted in the center comes out clean. My oven frequently requires much longer baking times for cheesecakes made in water baths.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kimmarsh"},"reviewBody":"I have had this Spiced Pumpkin-Swirl Cheesecake made by Monika Walsh (my next-door neighbor). It is fantastic! My two favorite pies in one. She is an amazing cook!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cheri Beck","givenName":"Cheri","familyName":"Beck"},"reviewBody":"Tried this last night - was so excited to find a pumpkin cheesecake recipe that didn't require conversion to wheat-free.  However, it never did set.  I ended up leaving it in the over well over two hours -- the top browned but it was still completely goopy in the center -- as in liquidy-goopy if you know what I mean!  Once it came out I baked muffins in the same oven, so the oven was working fine.  I don't know what I did wrong, but I'm afraid I won't try this one again. . . . the whole pourable thing had to go down the disposal.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"heatherrich"},"reviewBody":"This is a terrible recipe!  Like other reviews, my cheese cake never set and was all liquid pouring out of it and I too baked it almost twice as long as called for.  I think a little flour or another egg in the pumpkin is needed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cheryllynnjacob"},"reviewBody":"This crust was delicious and the cheesecake baked in the water bath rose and cooked beautifully. However, the cheesecake itself didn't have much flavor and the spices seemed to have an \"after taste\" that was bland.  I still want to find a great pumpkin cheesecake, I'll keep baking...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"125361","romance_copy_dek":"A gorgeous, marbled pumpkin-swirl cheesecake will be the star of the show at your next fall gathering.","enhanced_recipe_title":"Pumpkin-Swirl Cheesecake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups pecan halves, toasted","IngredientText":"2 cups pecan halves, toasted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons brown sugar","IngredientText":"2 tablespoons brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter, melted","IngredientText":"3 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 packages (8 ounces each) cream cheese, softened","IngredientText":"3 packages (8 ounces each) cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup packed brown sugar, divided","IngredientText":"1 cup packed brown sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sour cream","IngredientText":"3\/4 cup sour cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons vanilla extract","IngredientText":"2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs, lightly beaten","IngredientText":"3 large eggs, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup canned pumpkin","IngredientText":"1 cup canned pumpkin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground ginger","IngredientText":"1\/2 teaspoon ground ginger"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground cloves","IngredientText":"1\/4 teaspoon ground cloves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground nutmeg","IngredientText":"1\/4 teaspoon ground nutmeg"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Spiced-Pumpkin-Swirl-Cheesecake_EXPS_FT23_125361_JR_0823_5.jpg","RecipeId":125361,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Spiced Pumpkin-Swirl Cheesecake Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Spiced-Pumpkin-Swirl-Cheesecake_EXPS_FT23_125361_JR_0823_5.jpg","ContributorId":null,"Firstname":"Monika","Lastname":"Walsh","City":"APO","StateDescription":"AE (Zip 090xx-098xx)","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/76\/75x75\/CP_Walsh_69136_c.jpg","TimeCallout":"Prep: 55 min. Bake: 70 min.  + chilling","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Spiced Pumpkin-Swirl Cheesecake","SubmittedTitle":"Spiced Pumpkin Swirl Cheesecake","RecipeTypeId":1,"AverageRating":3.38,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT23_125361_JR_0823_7.jpg","PreparationTimeInMinutes":55,"CookTimeInMinutes":70,"TotalTimeInMinutes":125,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Spiced Pumpkin-Swirl Cheesecake","OriginalSourceProject":"Spiced Pumpkin-Swirl Cheesecake","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"I have to give my husband credit for this cheesecake. He found a recipe like it and asked if I could make it for him. 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