Instructions

1. Preheat your oven to 350ºF. Set a 9-inch springform pan on a double layer of heavy aluminum foil, mold to fit around sides of pan to create a water barrier.
2. Mix together crushed cookies, pecans, and butter in a bowl, press into bottom and about 1 inch up the sides of prepared pan. Bake crust in preheated oven for 10 minutes.
3. Meanwhile, beat together cream cheese, sugar and vanilla in a large bowl with an electric mixer, just until smooth (you don’t want to incorporate too much air). Mix in eggs, one at a time, until combined. Remove ~1/2 cup of the mixture and pour into zip top bag, set aside. Stir the pumpkin puree and pumpkin pie spice into the remaining mixture.
4. Pour pumpkin batter into prepared crust. Cut a small hole in the corner of plastic bag holding the plain mixture and pipe parallel lines of plain batter across pumpkin surface (space lines ~3/4 inch apart). Draw knife tip gently through piped lines, going in the opposite direction of piped lines, alternating directions with each pass (top to bottom, bottom to top). Alternately, for a swirled effect simply swirl knife tip through both batters.
5. Set springform pan in a roasting pan, gently pour enough boiling water into the roasting pan to come halfway up the springform pan, being careful no to fill over your aluminum foil barrier.
6. Bake in preheated oven until set ~50 minutes. Remove from oven and immediately run knife around the edge of springform pan between pan and cheesecake to prevent cracking. Cool at room temperature for 1 hour. Remove rim of pan and chill covered cheesecake in refrigerator at least 4 hours before serving.

Source: All Recipes November 2017 issue