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.
Instructions
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
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
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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.
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