pumpkin spice + vanilla bean marbled cheesecake with nutty cinnamon brown sugar graham cracker crust [healthier!]

It’s time.

Hellllo, pumpkin season.

IMG_4982

And what a way to welcome back the best foodie time of the year!

IMG_4980

This cheesecake might actually be the prettiest thing I’ve ever made. I was so shocked by how great it turned out, that I kept sneaking it out of the fridge not for bites, but just to keep looking at it!

IMG_4987

The gorgeous pumpkin swirls, flecks of vanilla bean, and significantly lightened up cheesecake: this one’s a stunner.

IMG_4958

Pumpkin Spice + Vanilla Bean Marbled Cheesecake with Nutty Cinnamon Brown Sugar Graham Cracker Crust {Healthier!}

Cheesecake Filling

  • 3 eggs
  • 16 oz (2 packages) 1/3 less fat cream cheese
  • 2 cups low fat cottage cheese
  • 1 and 1/4 cup sugar
  • 1 teaspoon vanilla bean paste
  • 1 cup pumpkin puree
  • 1/2 tsp cinnamon
  • heaping 1/2 tsp pumpkin pie spice

Nutty Cinnamon Brown Sugar Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 1 cup walnuts + cashews (feel free to use any combination you like)
  • 1 heaping teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup coconut oil

1. Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.

2. To make the crust, place ingredients in a food processor, and pulse until it is all broken down into a fine crumb. Press crust down into prepared springform pan. Bake in preheated oven for 10 minutes and remove from oven. Turn oven down to 325 degrees.

3. Meanwhile, to make the filling, place the eggs, cream cheese, cottage cheese, sugar, and vanilla extract in a food processor. Blend until the mixture is smooth.

4. Pour out half of the filling and set aside. To the remaining cheesecake filling, add in the pumpkin and spices and blend until smooth.

5. Pour alternating 1/2 cup circles of vanilla and pumpkin filling in layered concentric circles (see zebra cake for technique). Finally, marble the top by swirling through with a knife.

4. Bake cheesecake in preheated oven for 45-50 minutes. (The center will almost be set, but it will appear a bit jiggly. It will continue to set up in the fridge.) Allow cheesecake to cool at room temperature, then refrigerate for 3 hours or overnight.

I found that I liked the texture of this best after chilling it for a few hours in the freezer, so give that a try!

{ 1 year ago } Mint Chocolate Chip Fudge Brownies

{ 2 years ago } Brookies

12 thoughts on “pumpkin spice + vanilla bean marbled cheesecake with nutty cinnamon brown sugar graham cracker crust [healthier!]

Add yours

  1. This marbled cheesecake is utter PERFECTION. Incredible. And I love that it’s lighter. I have a feeling I might be making this for a Thanksgiving or Christmas dinner very soon :)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Powered by WordPress.com.

Up ↑

%d bloggers like this: