Marbled Pumpkin Cheesecake!

Good morning, Happy Friday! This has been a crazy week for me so I am glad it’s the weekend! Today is my Dad’s Birthday and one of his favorite deserts is pumpkin cheesecake. My Mom makes him the same recipe every year for his birthday but since my parents are out of town, I decided to try something new and make him Bethanny’s Marbled Pumpkin Cheesecake!  
I started by making the crust with crushed graham crackers, butter, apple sauce, and ground ginger
Pressed it into a spring form pan and let it bake for 10 minutes at 350 degrees.
While the crust was baking, I started on the batter by mixing together reduced fat cream cheese, sugar, vanilla, and eggs
In a separate bowl I added the pumpkin, more sugar, and spices (cinnamon and nutmeg)
I then combined the cream cheese batter and the pumpkin batter together leaving about 1 cup of the cream cheese batter aside for later.
Finished crust The recipe called for whole graham crackers crushed but I used pre-crushed graham crackers (you can find them at any grocery store in the baking aisle). I had an issue with this because I didn’t have enough graham cracker crumbs so I only made the crust on the bottom, not up the sides. Oh well!
I poured the pumpkin cream cheese batter over the pre-baked crust
I took the cup of reserved cream cheese batter and dropped spoonfuls over the pumpkin batter
I swirled together the pumpkin and cream cheese batter with a knife to create the marbled effect.
Here is the finished cheesecake! Marbled or tie dye????
I hope he likes the pumpkin cheesecake!
Have a great weekend!!!!!!!


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