Marbled Pumpkin Spice Cheesecake

Two flavors of cheesecake, pumpkin spice and vanilla,  marbled together to give you this addictive dessert for your holiday feasting.

Cheesecake has to be one of my favorite desserts out there. Its sweet, tangy, creamy and cold so it covers all kind of flavors that makes it so delicious. This is one of my families favorite desserts for me to bake during the holidays. They request that I make it, even my picky eating nephews love it.

Adding pumpkin or pumpkin spice just gives it another level of flavor. Normally cheesecakes are made with plain graham cracker crust but I like to use Speculoos cookies or cinnamon graham crackers to give the crust an added flavor.

This is one of the many pumpkin spice recipes that I have made, here are the links to the other recipes: Mini Pumpkin Hand Pies, Pumpkin Spice Cookie Cake, Pumpkin Spice Cheesecake Pop Tarts, Pumpkin Spice Sugar Cookies, Pumpkin Spice Pound Cake, Slow Cooker Pumpkin Butter, Pumpkin Spice Syrup, and Pumpkin Spice Extract.

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Marbled Pumpkin Spice Cheesecake

Time

Prepping: 20 minutes

Baking: 1 1/2 hour for cheesecake

           5 minutes for crust

Cooling: 2 hours in the oven

Chilling: At least 12 hours

Ingredients

Vanilla Cheesecake Base

32 ozs (4 packages) Cream Cheese, room temperature   (can use lower fat)

1 cup Sour Cream,  room temperature

1 1/3 cup Granulated Sugar, I used Turbonado sugar

2 large eggs, room temperature

1/2 teaspoon Fine Sea Salt

2 Tablespoons Vanilla Extract or Vanilla Bean Paste

Whipped Cream, optional

Cinnamon Crust

1 1/2 sleeves Cinnamon Graham Crackers or 1 package Speculoos Cookies

1/2 cup (1 stick) Unsalted Butter, melted and cooled

Pinch of Sea Salt

Pumpkin Spice Swirl

1 cup Vanilla Cheesecake Base

1 15 oz can Pumpkin Puree or Pumpkin Butter (Link to recipe above)

1 tablespoon Ground Pumpkin Spice

1. Wrap the bottom of a 9 inch Springform pan with two piece of aluminum foil. Preheat oven to 325 degrees.

2. Smash graham crackers or cookies into a coarse crumb.

3. Melt butter into microwave for 2 to 3 minutes or until melted in 30 second intervals. Let it slightly before adding to the crumbs. Press into the prepared pan evenly in the bottom and 2 inches of the sides. 

4. Bake for 5 minutes. Let the crust cool slightly before adding cheesecake mixture.

5. While crust is baking, mix together cream cheese, sour cream, eggs, granulated sugar, sea salt and vanilla extract or vanilla bean until well incorporated. Do not over mix

6. Reserve 1 cup of vanilla cheesecake base. Pour the rest into the prepared crust. Fold in pumpkin puree and pumpkin spice. Dollop pumpkin cheesecake mixture onto the vanilla cheesecake base and swirl lightly with a toothpick or knife.

7. Lower temperature of the oven to 300 degrees. Place cheesecake into a Dutchoven or deep dish pan. Pour hot water up the side of the pan covering at least 2 inches up the springform pan. 

8. Bake for 1 hour. After it has baked for 1 1/2 hours turn oven off. Do not open the door. Let the cheesecake sit for 30 minutes with the door closed then crack open the oven door. Let the cheesecake set for 2 hours before removing.

9. Cover cheesecake and place in refrigerator for at least 12 hours. Serve it with whipped cream.

Tip: If baking for the holidays, bake it at least 2 to 3 days ahead. I like to let my cheesecake sit for that long before serving. Make sure all ingredients are room temperature.

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