This recipe was a hit at my son's preschool thanksgiving party as well as at our big traditional family feast. That's why I decided to share my recipe with you all in hope that you and your loved ones can enjoy it.
For the crust:
- 8 Cinnamon Graham Crackers
- 2 Tbsp Melted Butter
- 24 oz Cream Cheese
- 4 oz Unsalted Butter
- 1 cup Powdered Sugar
- 3 Eggs
- 2 tsp Vanilla Extract
- 10 oz 100% Pumpkin Puree (canned)
- 1 Tbsp Pumpkin Spice (Ginger, Nutmeg, Cinnamon, Cloves)
- 2/3 cup Powdered Sugar
- Cream Cheese
- Roughly break the Graham Crackers then blend in a food processor until powdery. Add 2 tbsp of melted butter and pulse it in until incorporated.
- Press the crackers powder into a 9 inch square (or round) baking pan.
- Preheat the oven at 350 degrees F/ 175 degrees C
- Cream the softened cream cheese and butter until fluffy.
- Beat in the eggs, one at a time.
- Add the powdered sugar, add the vanilla extract.
- Mix 2/3 of a can of pumpkin puree with 1 Tbsp of pumpkin spice (or to taste)
- Add sugar and mix in a little bit of the previously made cream cheese mixture.
- Pour cream cheese into the baking sheet, scoop the pumpkin mixture on top and then swirl with a spoon to create a beautiful marbled look.
- Bake for about 40 minutes with a container filled with water in the oven for humidity. Turn off the oven and let the cheesecake inside for another hour.
- Cool completely before chilling in the fridge for at least 2 hours.