MARBLE PUMPKIN CHEESECAKE RECIPE

A month away from Thanksgiving and I’m still struggling with the menu. It’s a funny story actually. If you had asked me two weeks ago I would have told you I have everything ready for Thanksgiving. I had written down when I have to go shopping, what I have to buy, when I should start my cooking and how many days in advance I could start baking. I was all set.

Until few days ago when I came home with 5 cans of pumpkin puree.

Seeing the pile of pumpkin cans at the local store made me realize how much I miss if I just move on to the peppermint. All the pumpkin recipes I have pinned but haven’t tried any. All the classic Thanksgiving desserts I haven’t yet made.

The idea of this marble pumpkin cheesecake started after making these chocolate pumpkin bars. As I mentioned in that recipe, the pumpkin layer is actually a pumpkin cheesecake. With cheesecake being my favorite dessert it was obvious I would make a pumpkin cheesecake with some of the pumpkin I just bought.

Just like other cheesecake recipes, it starts with the crust. It depends on my mood what I use for the crust. I may go all graham crackers, other times I made the crust using oats or nuts, even pie crust. This time, I used both graham crackers and gingersnaps.

The gingersnaps give a little something to the crust. The spicy flavors blend in the rich creamy filling. Of course, if you prefer just graham crackers, go ahead. Leave the gingersnaps out.

I have seen a couple of recipes where the crust is baked for a couple of minutes before filled with the pumpkin cheesecake filling, but I skipped this step and just refrigerated the crust while mixing the filling.

The pumpkin cheesecake filling may sound a little complicated, but if you follow the easy steps it’s actually a breeze to make it. And you may even make prettier swirls.

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.

Prep Time : 15 min

Cook Time : 30 min

INGREDIENTS :

Crust

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

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