by Roxana 65 Comments
Two fall favorite desserts – pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your Thanksgiving dinner party.
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 blendin 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.
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Marble pumpkin cheesecake recipe
Yields one 9 inch cheesecake
Two fall favorite desserts – pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your Thanksgiving dinner party.
15 minPrep Time
30 minCook Time
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Ingredients
- 1 1/4 cup graham crackers & ginger snaps crumbs
- 1 teaspoon pumpkin pie spice
- 1/4 cup melted butter
- 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
Crust
Pumpkin cheesecake filling
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
7.6.8
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http://atreatsaffair.com/marble-pumpkin-cheesecake-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Other Thanksgiving recipes you may like
Cranberry Cheesecake
Pecan pumpkin roll cake
Chocolate pecan cheesecake
Happy baking,
Roxana
**Disclaimer: This post may contain affiliate links. If you purchase an item from Amazon usingthe affiliate link, Roxana’s Home Bakingreceives a small commission. Your purchases support Roxana’s Home Baking and help me bring this blog to you week after week. I appreciate it! **
