This recipe comes from one of my favorite TV Personalities Bethenny Frankel. I love Cheesecake. Yes, I love it so much, I could marry it! I also love Pumpkin Pie during the Holidays. So this Marbled Pumpkin Cheesecake is just perfect. It is also lower in calories then most. Enjoy.
Ingredients
Crust
- 1 ½ Cups Graham Crackers, crushed finely (approximately 9)
- 2 Tbsp Unsweetened Applesauce
- 1 Tsp Ground Ginger
- 2 Tbsp Melted Butter
- 2 8 oz. Containers Reduced Fat Cream Cheese, softened
- 3/4 cup Raw Sugar plus 2 Tsp
- 2 Eggs
- 2 1/2 Tsp Pure Vanilla Extract
- 1 1/4 Tsp Ground Cinnamon
- 1 1/8 Tsp Nutmeg
- 1 Can of 15 oz. Pumpkin (pure pumpkin, not pie filling)
- 1/4 Tsp Apple Cider Vinegar (I used white vinegar because that's what I had in my kitchen)
Preparation
- Preheat oven to 350 degrees. In a medium bowl, mix together the crushed graham crackers, butter, applesauce, and ground ginger. Press into the bottom, and about 1 inch up the sides of a 9-inch spring form pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
- In a medium bowl, mix together the cream cheese, ½ cup raw sugar, and vanilla until smooth. Mix eggs in one at a time, blending well after each. Set aside 1 cup of the mixture. Blend ¼ cup raw sugar, pumpkin, cinnamon, apple cider vinegar and nutmeg into the remaining mixture.
- Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
- Bake 1 hour in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow the cake to cool before removing pan rim. Chill for at least 4 hours before serving.
