Marble Pumpkin Cheesecake Recipe – Two fall favorite desserts – pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your Thanksgiving dinner party.
Servings: 10
Ingredients
Crust
1 1/4 cup graham crackers & ginger snaps crumbs
1 teaspoon pumpkin pie spice
1/4 cup melted butter
1 1/4 cup graham crackers & ginger snaps crumbs
1 teaspoon pumpkin pie spice
1/4 cup melted butter
Pumpkin cheesecake filling
2 packages (8 oz each) cream cheese , room temperature
1/3 cup granulated sugar
2 tablespoons heavy cream
1 egg
1 cup (8 oz) canned or homemade pumpkin puree
1/3 cup brown sugar
1/2 teaspoon pumpkin pie spice
2 packages (8 oz each) cream cheese , room temperature
1/3 cup granulated sugar
2 tablespoons heavy cream
1 egg
1 cup (8 oz) canned or homemade pumpkin puree
1/3 cup brown sugar
1/2 teaspoon pumpkin pie spice
Instructions
- Heat oven to 375°F.
- In a small bowl, mix the crumbs with the spices and the melted butter. With your fingers, press evenly on the bottom and the sides of a 9 round pan with removable bottom
- Refrigerate for 5-10 minutes.
- In the mixing bowl of your stand-up mixer , add the cream cheese, 1/3 cup sugar and heavy cream. With the paddle attachment on, stir on low speed until fluffy.
- Add the egg and blend well.
- Reserve 2/3 cup of the cheese mixture.
- Add the pumpkin puree, brown sugar and pumpkin pie spices to the remaining cheese mixture.
- Blend well.
- Pour the pumpkin cheese mixture into the chilled crust. Spread evenly.
- With a spoon, drop dollops of the reserved cream cheese mixture and make some swirls with a fork or knife.
- Bake in preheated oven for 25 minutes or until the center is set.
- Turn the oven off, leave the door open and let the cheesecake cool for at least 1 hour. Run a knife around the cheesecake for easy removal of the pan.
- Refrigerate for a couple of hours before slicing.
Notes
The recipe calls for 1 CUP of pumpkin puree, NOT an entire can. 1 cup = 8 oz = 226 grams.
Source: atreatsaffair.com