A few years ago someone asked me to make pumpkin cheesecake, I wasn’t thrilled. It was all orange and looked burnt. It wasn’t burnt, just looked it. When things look bad, you don’t want to taste it, it might taste as bad as it looks. Like they say you eat with your eyes first.
Even though I love the smell of roasted pumpkin, I am not crazy about pumpkin in general. Yes, I know it is a superfood and we all could use more of those in our diets I just cannot help myself. So I thought what if a swirled into the cheesecake instead of it being mixed in. I had hit a home run with that idea. I know I am not the first to think of it, what can I say I am late to the party sometimes.
That is the hard part finding the perfect balance between classic New York style cheesecake and pumpkin. You don’t want one to over power the other, you want a perfect harmony of flavors. I believe I have found the perfect mix of the two. I think my family agrees, it was gone before dinner was served. I hope you enjoy this as much s they did.
- 1-1/2 cups crushed graham crackers
- 1/4 cup butter melted
- 4 pkg. 8 oz. each, softened
- 1 cup sugar divided
- 1 ½ tsp. vanilla
- 4 eggs
- 1 cup pumpkin canned or fresh
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- ¼ tsp all spice
Heat oven to 325°F. Combine graham cracker crumbs and butter; press onto bottom of a springform pan.
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside.
Stir remaining sugar, pumpkin and spices into remaining batter. Pour half the pumpkin batter over crust; top with spoonful of half the plain batter. Repeat layers; swirl gently with knife.
Bake for 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.