Crust
Ingredients
- 1/3 cup butter
- 1 1/3 cup Christie Honey Maid Graham Crumbs
- 1/4 cup granulated sugar
Directions
- Melt the butter
- Pour the crumbs and sugar into your 9 inch pie plate. Pour the melted butter on top, mix together and press into the bottom of the plate.
- Optionally, you can bake at 375°F for 8 minutes.
- For a twist to this crust mix, why not grind up some Oreo cookies? If you use Oreo cookies, then don't worry about adding sugar or butter!
Ingredients
- 2 (8 ounce) packages of Cream Cheese (Kraft's Philadelphia works best)
- 1 1/4 cups sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup canned puree pumpkin
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground cloves
Directions
- preheat oven to 250° F
- In a large bowl, combine cream cheese, 1/2 cup of sugar and vanilla; mix at medium speed with an electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition. Put aside one cup of this cream cheese mixture (for swirling). To the remainder of the mixture, add the pumpkin puree, remaining 3/4 cup sugar, nutmeg, cinnamon, ginger, and cloves. Mix well.
- Pour the cream cheese mixture over the crust. Then pour the remaining cream cheese mixture that we put aside onto the top of the mixture we just added. Using a butter knife, swirl the batter several times without touching the crust for a marbled effect.
- Bake for 75 minutes or until set.
Hints:
- You can substitute spiced pumpkin pie puree for the pumpkin, nutmeg, cinnamon, ginger, and cloves.
- When making this dessert, I tend to make it the day before so that I can leave it covered in the fridge overnight. This gives the cake a good consistency.
- Use a circular 9 inch springform pan (I use this one from Paderno).
