MARBLE PUMPKIN CHEESECAKE

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.

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
• Get Ingredients Powered by Chicory

Instructions

1. Heat oven to 375°F.
2. 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
3. Refrigerate for 5-10 minutes.
4. .......................................

for full instruction please see : atreatsaffair.com