Marbled Pumpkin Cheesecake
Are you bored of pumpkin recipes yet? Not me. I can’t get sufficient of pumpkin flavouring lattes, pumpkin scones, and pumpkin bread. And now that I have seen these marbled pumpkin cheesecake bars, I’m liking pumpkin season even more. First, it’s cheesecake, which is always a great thing in my list. The pumpkin taste and form aren’t arrogant here – just sufficient to still be entered out, making you think like someone placed a pumpkin pie in your cheesecake. Next, they are slices that always feel easier going than an original cake.
You can form the bars into any dimension you require for easy snacking (and stealing if you’re like my child who wishes to cut skinny bits from the edge of a bar because she believes I won’t notice). Forming a beautiful marbling design can always be a small complex. I lead to “over swirl” and frequently move about 5 boxes more than I should. The most efficient method I have discovered for generating a marbling design is to substitute the two layers in a checkerboard pattern in the container and then gently pull a skewer through the mixtures to roll them. Don’t use a blade or spoon, which leads to stirring the mixes collectively. The most challenging part is understanding when to quit swirling.
INGREDIENTS
- 1 ½ cups of crushed gingersnap cookies
- ½ cup of finely chopped pecans
- ⅓ cup of butter, melted
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup of white sugar, divided
- 1 teaspoon of vanilla extract
- 3 eggs
- 1 cup of canned pumpkin
- ¾ teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- In a bowl, mix the gingersnap cookies, pecans, and butter.
- Press into the bottom of a springform pan.
- Bake for 10 minutes.
- Meanwhile, in a medium bowl, blend the cream cheese sugar and vanilla until smooth.
- Mix in eggs one at a time, blend well after each, and reserve one cup of batter.
- In a bowl, blend sugar, pumpkin puree, cinnamon, and nutmeg; pour into the mixture.
- Spoon in reserved batter and swirl it; bake for 55 minutes.
- Chill for 4 hours
Love it.
