Marbled Pumpkin Cheesecake
The other day I was laying in bed and unable to sleep and I started coming up with all these dessert ideas to put pretty twists on some popular desserts, such as a marbled pumpkin cheesecake. I then went to allrecipes to find a good cheese cake recipe and a good pumpkin cheesecake recipe, and I was going to create my own marbled pumpkin cheesecake recipe from it. However, while searching, I found a marbled pumpkin cheesecake recipe. Apparently my idea wasn't so original. I decided to use the recipe rather than experiment with my own, though I made some changes.
Pumpkin swirl cheesecake (Adapted from allrecipes)
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar, divided
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup canned pumpkin
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- Combine graham cracker crumbs, butter and granulated sugar in
medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch
springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool
on wire rack for 10 minutes.
- In a
medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla
just until smooth. Mix in eggs one at a time, blending well after each.
Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon,
and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain
batter by spoonfuls onto the top. Swirl with a knife to create a
Bake 55 minutes in the preheated oven, or until filling is set. Run a
knife around the edge of the pan. Allow to cool before removing pan
rim. Chill for at least 4 hours before serving