Pumpkin Swirl Cheesecake - cooking recipe

Ingredients

1 cup graham cracker crumbs (about 15 crackers)
1/2 cup chopped toasted hazelnuts
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup tightly packed light brown sugar
3/4 cup heavy cream
4 eggs
2 teaspoon vanilla
1 can (16 ounce) solid pack pumpkin, like Libby's
3 tablespoons all-purpose flour
2 teaspoons each pumpkin pie spice and fresh orange zest (I substituted 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves)

Preparation

Heat oven to 325 degrees.
Combine first 3 ingredients.
Press into greased 9-inch springform pan wrapped in foil.
Bake 10 minutes.
Combine next 5 ingredients.
Whisk next 3 ingredients into 2 cups cream cheese batter.
Stir rest into remaining batter. Pour pumpkin batter into crust.
Swirl in cream cheese mixture. Bake 1 hour and 10 minutes in pan filled with 1-inch water.
Leave in water bath 30 minutes to set.
Makes 12 servings.