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
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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.
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Happy baking,
Roxana
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