Pumpkin Spiced Marble Cheesecake Recipe

Heaven in my mouth! My first time making a cheesecake and WOW, just wow, momma did good. So good that Kevin wants the cheesecake over actual pumpkin pie at Thanksgiving. As I am in charge of making dessert this year, you bet this will be on the dessert table! If you could take the perfect cheesecake mixed with a decadent pumpkin pie and then made a baby of the 2, you would have something similar to what this fantasy cheesecake is. Everyone does a pumpkin pie for Thanksgiving, what’s new? Why not spice up your pie this year and try something a little different!

I found the recipe from a great site I linked below and she has TONS of different pumpkin recipes but this one seemed the most appealing (and easiest) for me. Remember, I’m all about being easy and equally delicious. So as some recipes look fabulous I’m usually on a time crunch and the steps to make those kind of recipes just don’t fit into my lifestyle right now. But this one does! Woohoo! One step closer to being Betty Crocker Jr. If you are looking for other types of pumpkin recipes make sure to check this link she has!

Now all the fun ingredients you will need:

• Cinnamon Graham Crackers
• Ginger snaps
• 1/4 cup melted butter
• 2 packages of cream cheese (8 oz each) room temp
• granulated sugar
• brown sugar
• heavy cream
• 1 egg
• 1 can Libys pumpkin
• 1 teaspoon pumpkin pie spice

Heat oven to 375 F

Crust:

• mix 1 1/4 equally of cinnamon graham crackers and ginger snaps into a bowl (finely chopped)
  • add  1/4 cup melted butter
  • add 1 teaspoon pumpkin pie spice
• mix these well and place into a 9′ round pie dish and press evenly on the bottom with your fingers
• place in refrigerator while making the filling (10 min)

Filling:

• Add the 2 packages of room temperature cream cheese into a mixing bowl
• 1/3 cup granulated sugar
• egg
• 2 tablespoons of heavy cream
  • beat all ingredients on low-speed until fluffy
  • put 2/3 cup aside of the regular cheese mixture
• Add in the same bowl with the remaining cheese mixture 1 cup of my homemade pumpkin puree made with the can of Libys pumpkin
• 1/3 cup brown sugar
• 1/2 teaspoon pumpkin pie spice
  • beat on low until well blended

Remove the crust from the fridge and fill pie dish with pumpkin cheese filling spreading evenly. Then drop dollops of the regular cheese filling on top of the pie and with a fork or knife create swirls in the pie. Bake in the preheated oven for 25 minutes or until center is set. Then turn off the oven and open the oven door. Let pie cool in the oven with the door open for at least one hour. Refrigerate for at least a couple of hours before serving. And voila!

A key part of the recipe I forgot to do was leaving the pie in the oven after to let it cool. My pie still came out fantastic and tasted oh so good! I would for sure say to check out how to make my recipe for pie filling on my pumpkin cinnamon rolls recipe. It is fabulous and makes your mouth just salivate in pure happiness.

Like I said we are FOR SURE having this on our dessert table for Thanksgiving! It is a perfect way to keep the pumpkin pie tradition alive yet giving it a little something extra! Once you try it let me know how yours came out! Don’t forget to subscribe for updates on my latest posts! I am doing a great holiday series of different recipes for this holiday season and the ones coming up only get better! Cheers!