Marble Pumpkin Cheesecake

By srumbel

Two fall favorite desserts – pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your Thanksgiving dinner party.
from roxanashomebaking.com

Ingredients

• Crust
• 1 1/4 cup graham crackers & gingersnap crumbs
• 1 teaspoon pumpkin pie spices
• 1/4 cup melted butter
• Pumpkin cheesecake filling
• 2 packages 8 oz each room temperature cream cheese (Philadelphia)
• 1/3 cup granulated sugar
• 2 tablespoons heavy cream
• 1 egg
• 1 cup canned or homemade pumpkin puree
• 1/3 cup brown sugar
• 1/2 teaspoon pumpkin pie spices

Details

Preparation time 15mins
Cooking time 360mins

Preparation

Step 1

Heat oven to 375°F.
In 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 a mixing bowl 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 creese 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 to 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.