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Guys, pumpkin spice season is in full effect. I am ready to relish all of the pumpkin spice treats, including lattes, pretzels, ice cream, cookies — you name it! At this point, I will make any excuse to pumpkin spice-ify anything I can.

Enter cheesecake. I love cheesecake, and as I've mentioned, I love pumpkin. Pair the two together, and it's practically the perfect dessert! It's festive enough for fall festivities, and different enough from other common fall desserts such as pumpkin pie and pumpkin bread, too, so it can be a fairly safe pick for any upcoming potluck spreads.

Boom — just the excuse I was looking for to make it and indulge!

If you are looking for a new dessert this month or this fall, I highly recommend this cheesecake. It was as easy to make as it was to eat!

Marbled Pumpkin Cheesecake

Crust

1 1/4 cup graham cracker and ginger snaps crumbs (I prefer using just graham crackers!)

1 teaspoon pumpkin pie spice

1/4 cup butter, melted

Pumpkin cheesecake filling

16 ounces cream cheese, room temperature

1/3 cup granulated sugar

 
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2 tablespoons heavy cream

1 egg

8 ounces canned or homemade pumpkin puree

 

1/3 cup brown sugar

1/2 teaspoon pumpkin pie spice

Preheat oven to 375 degrees. In a small mixing bowl, stir together the crust ingredients: crumbs, pumpkin pie spice and butter. Press the mixture evenly onto the bottom and sides of a 9-inch springform pan, and refrigerate.

In a mixing bowl (or stand-up mixer with a paddle attachment), mix cream cheese, sugar and cream until fluffy. Then, mix in the egg.

Reserve 2/3 cup of the mixture and set aside.

In the mixing bowl, add pumpkin, brown sugar and pumpkin pie spice. Spoon the mixture into the crust and spread it around evenly.

Drop dollops of the reserved cheese mixture on top, and swirl it around using a fork, knife, or handle of a spoon. (I kind of flicked the knife around a bit, too, for a more speckled effect.)

Bake until the center is set — about 20-25 minutes. Turn off the oven, open the door and allow the cheesecake to cool inside for 1 hour. Run a knife around the edges, and let stand in the refrigerator for a couple of hours before slicing.

Recipe source: atreatsaffair.com

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