MARBLE PUMPKIN CHEESECAKE

A month away from Thanksgiving and I’m still struggling with the menu. It’s a funny story actually. If you had asked me two weeks ago I would have told you I have everything ready for Thanksgiving. I had written down when I have to go shopping, what I have to buy, when I should start my cooking and how many days in advance I could start baking. I was all set.

Until few days ago when I came home with 5 cans of pumpkin puree.

Seeing the pile of pumpkin cans at the local store made me realize how much I miss if I just move on to the peppermint. All the pumpkin recipes I have pinned but haven’t tried any. All the classic Thanksgiving desserts I haven’t yet made.

Ingredients
Crust

• 1 1/4 cup graham crackers & ginger snaps crumbs
• 1 teaspoon pumpkin pie spice
• 1/4 cup melted butter
• Pumpkin cheesecake filling
• 2 packages (8 oz each) cream cheese , room temperature
• 1/3 cup granulated sugar
• 2 tablespoons heavy cream
• 1 egg
• 1 cup (8 oz) canned or homemade pumpkin puree
• 1/3 cup brown sugar
• 1/2 teaspoon pumpkin pie spice

Instructions

1. Heat oven to 375°F.
2. In a small bowl, mix the crumbs with the spices and the melted butter. With your fingers, press evenly on the bottom and the sides of a 9 round pan with removable bottom
3. Refrigerate for 5-10 minutes.
4. .......................

for full recipes please see : atreatsaffair.com

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