Smitten Kitchen Pumpkin Marble Cheesecake

Invert bottom of a 9 inch springform pan to create flat bottom which will make it easier to remove cake from pan then lock on side and butter pan.

Smitten kitchen pumpkin marble cheesecake. I made your pumpkin cheesecake. Dollop the cheesecake batter over pumpkin batter marble the two together decoratively with a knife. Add remaining sugar pumpkin and spices to remaining batter mixing well. From my funfetti cake to a stunning potato tart to the perfect spicy margarita find the perfect recipe to delight your palate.

Here you can find hundreds of recipes to make your next meal memorable. Gradually whisk in the cream starting with 3 4 of a cup and adding the remaining 1 4 if needed. Use a spoon to dollop the cheesecake batter over the pumpkin batter then run a knife through the cheesecake batter dragging it into the pumpkin batter to create swirls. Spread the pumpkin batter evenly over the cooled crust.

Cut through batters with a knife multiple times to create a marble effect. In a small bowl combine cookie crumbs and butter. There s a sturdy graham cracker crust on the bottom then a layer of classic white cheesecake and finally a delicate pumpkin cheesecake layer fragrant with cinnamon and pumpkin pie spices. With a pumpkin cheesecake which is extra moist one day is plenty.

This is a great recipe and i ve made it twice the first time it was ok the second time was perfection. Place pan on a baking sheet bake at 325 for 10 15 minutes or until set. Spoon pumpkin and cream cheese batters alternately over crust. Dollop all over pumpkin batter and use a toothpick or chopstick to swirl decoratively in figure 8s being very very careful not to drag the point of the toothpick chopstick into the bottom crust forming holes.

Bake 55 minutes at 350 f. Press onto the bottom of a greased 9 in. Add the vanilla and cream and mix until evenly combined. Whisk cream cheese sugar egg yolk cream and vanilla in a bowl until smooth.

The 2nd time i did what other have recommended and added more spice to the pumpkin cheesecake mixture nothing specific a couple shakes of clove 1 tsp cinnamon 1 2 tsp nutmeg but after reading a lot of how to make cheesecake websites i decided against refrigerating the mix before. Welcome to my recipes category page. Three days is a bit too much and will lead to a soggy bottom. Pumpkin sugars salt and spices mixing until smooth.

Loosen cake from edge of pan cool before removing rim refrigerate. If you love both pumpkin pie and cheesecake these creamy bars are the perfect hybrid. A slice of classic cheesecake is one of those desserts that takes nicely to added flavors and tinkering. Whisk in the pumpkin sugars salt cinnamon ginger cloves and nutmeg.

Press crumb mixture evenly onto bottom and 1 2 inch up side of pan then chill crust 1 hour although honestly i do it for much less these days often.