Cheesecakes are a delicious dessert but adding pumpkin just takes it to a whole new level. With this pumpkin spice cheesecake every bite is tasty (and pretty).
In a bowl mix together the crust ingredients until well mixed and then press down to the bottom of a pie plate or springform pan.
In a large bowl, beat together the cream cheese, sugar, and vanilla until smooth.
Add in eggs, one at a time, blending well after each addition.
In another bowl mix together the pumpkin mix ingredients.
Spread the cheesecake batter over the prepared crust.
Dollop the pumpkin mix over the cream cheese and then spread and swirl them around using the backside of a spoon.
Bake for 35-40 minutes until the center is almost set. Allow to cool.
Place pie in the fridge for at least 3 hours before serving.
Notes
Pecans: You can use prechopped pecans or pulse them in a food processor for a finer crumb. The nutty flavor of pecans adds depth to the pie.Check for Doneness: As the cheesecake nears the end of its baking time, keep a close eye on it. It should appear set around the edges and slightly puffed in the center. The center will sink as the pie cools.Signs of Doneness: A finished cheesecake should have firm and set edges, while the center is slightly jiggly. The surface should not appear shiny, indicating it's fully baked.Storage: You can freeze cheesecake in an airtight container for up to 2 months. Thaw it in the fridge before serving. In the fridge, cheesecake can be stored for up to 5 days. Wrap it tightly with plastic wrap to prevent drying out.