Monday, October 10, 2011

Marbled Pumpkin Cheesecake

 We love cheesecake in our house.  Well, out of our house too, for that matter.  So while I did make my usual Pumpkin Pie for Thanksgiving (don't sway from the path) I also made a Marbled Pumpkin Cheesecake.  Oh, and some Butter Tarts with the left over pie dough.  But back to the cheesecake.  I combined a couple of recipes to get the crust and filling I was happy with.  So here it is.

Marbled Pumpkin Cheesecake
(Printable Recipe)

    2 cups graham cracker crumbs
    1 tbsp. sugar
    1 tsp. cinnamon
    5 tbsp. melted butter

    2-8 oz. pkgs of light cream  cheese, softened
    3/4 cup sugar, divided
    1 tsp. vanilla
    3 eggs
    1 cup canned pure pumpkin
    1 tsp. cinnamon
    1/2 tsp. mace

Pre-heat your oven to 350 degrees.

Mix graham cracker crumbs with sugar, cinnamon and melted butter.  Press into bottom and up the sides a bit of a 9 inch springform pan.  Bake at 350 degrees for 10 minutes.  Set aside to cool.

In a medium bowl, mix cream cheese, 1/2 cup of the sugar and vanilla just until smooth.

Mix in eggs one at a time blending well after each addition.

Set aside 1 cup of this mixture.

Then add the other 1/4 cup sugar, pumpkin, cinnamon and mace.

Spread the pumpkin flavoured batter over the graham crumb base.  Drop the plain batter by spoonfuls onto the the top of the pumpkin layer.  Swirl with a knife to create a marbled effect.  Bake at 350 degrees for 55 minutes or until filling is set.  Run a knife around the edge of pan after removing from the oven.  Allow to cool in the pan.  Chill at least 4 hours.

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