Pumpkin Swirl Cheesecake

Diane McConnell

Preheat oven to 325 degrees F. (300 degrees F. for a dark springform pan) and position the oven rack in the center of the oven.

Almond Pie Crust Ingredients
1 cup almond flour
1 egg
1 cap Pure Vanilla Extract
1 tbsp butter 
1/2 tsp cinnamon
enough sugar substitute (Splenda) or honey to sweeten crust
pinch of salt

Mix all ingredients together until they form a ball. The ball should have a little moisture to it, but not liquid.  You can taste it to make sure there is some sweetness and hint of cinnamon and butter.  Smooth pieces of dough into the pan with wet fingers until the crust is made.  (The more you work with it the better it gets. 

Filling ingredients:

3 packages (8 ounces each) cream cheese, softened

1 cup sugar, divided use

1 tsp vanilla

3 large eggs at room temperature

1 cup canned pumpkin (not pumpkin pie mix) OR 1 cup cooked mashed pumpkin

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

For the Cheesecake Filling:
Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. On low speed, add eggs one at a time, mixing each time just until blended. Remove 1-1/2 cups of the plain batter and set aside.

To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Using a large spoon, stir to combine.

Pour 1/2 of pumpkin batter over crust in springform pan. Spoon 1/2 of plain batter over pumpkin layer. Repeat until all batter is used. Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing crust to achieve a marbled effect.

Bake for 55 minutes or until center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on wire rack. Remove outer pan and refrigerate at least 4 hours, preferably overnight, before serving.  Yield: 12 servings