Caramel-Crusted Marbled Pumpkin Pie Cheesecake (Super Easy)

Let’s Make Pumpkin Pie Cheesecake

Who doesn’t like pumpkin pie? Me. So let’s make pumpkin pie cheesecake and give it the long overdue update that it needs. This is a beautiful twist on cheesecake and Thanksgiving pumpkin pie. It gives it a marbled texture and a caramel crust bottom. This dessert eats at Thanksgiving and leaves no crumbs. 

You may be asking why I am doing such a sacrilege to a holy thanksgiving dish. And let me tell you why this is not ruining thanksgiving, but actually making it even better. As a GAY, it is my job to do the most while doing the least. This also means that I do the most EXTRA things for no reason, except for attention and admirations from strangers online. So, let me share with you my Pumpkin Pie Cheesecake recipe

If you plan to do the marbling, the cheesecake might crack a little bit. But who doesn’t like a little crack? I used to get mine from the police station. Anyway, all you have to do is reserve 2 tablespoons of the white batter, and 2 tablespoons of the pumpkin batter. Add about 2 tablespoons of reserved pumpkin puree to make it a darker orange color. Dollop the different batters on the top of the cheesecake and then use a toothpick to swirl it around to create the marbling.

1. Smash biscuits into a fine powder, almost butter like, to create a better caramel crust. Lotus biscuits work best, but Graham Crackers work too. The finer the Biscuits are Smashed the better the caramel crust will become. Mix together Crushed Biscuits together with Melted Butter and Salt to make the crust mixture. Pour the crust mixture into a springform pan that has been wrapped with foil paper. Spread the mixture evenly by using the bottom of the measuring cup and refrigerate for at least 30 minutes.

Wrapping the pan in foil paper will prevent water from seeping in when baking in a hot water bath.

2. In another bowl, cream together White Sugar, Room Temp Cream Cheese, and Salt. Afterwards, mix in Room Temp Eggs, Vanilla, and Room Temp Heavy Cream. Warm up Eggs by putting them in a warm water bath. Warm up Cream Cheese, Pumpkin Puree, and Heavy Cream by microwaving it for 15 second intervals.

It’s very important to have the ingredients at room temp as that will make the batter homogeneous. If the ingredients are too cold, the batter will seize and become very lumpy. If this happens, put the bowl on top of a boiling pot and mix until it smooths out.

3. Reserve 2 Tbsp of the batter if wanted (optional) and spread ⅓ of the batter onto the crust lined pan. This will help create a nice white stripe at the bottom. Put the pan into the fridge and let it sit for at least 30 minutes to stiffen. This will prevent it from mixing with the pumpkin batter when baking

Add more of the white batter to the bottom for a larger and more pronounced white stripe. The longer the batter chills the stiffer it will become. A stiff bottom layer will prevent it from mixing with the pumpkin batter.

4. Preheat the oven to 325 F. In the bowl with the rest of the batter, mix in Pumpkin Puree, Pumpkin Spice, and Brown Sugar to create the pumpkin batter. (Optional) Reserve 2 Tbsp of the pumpkin batter and add in 2-4 Tbsp of reserved pumpkin puree to make a darker orange batter-add pumpkin puree based on personal desire. Gently pour the pumpkin butter into the chilled pan and smooth it out.

5. (Optional) To make the marbling, dollop little bits of the white and dark brown batter on top of the regular pumpkin batter and use a toothpick to make swirls. This will make the marbling pattern.

Marbling will increase the chances of the pumpkin cheesecake cracking, but who doesn’t like a little crack? The marbling is completely optional, it just elevates it to a whole new level.

6. Put the filled cake pan on a tall baking sheet and pour hot water-if not boiling water-on the baking sheet until the water reaches about half the height of the cake pan to create a hot water bath.

Baking the cheesecake in a hot water bath will help prevent it from cracking and develop a more custardy, smoother, and richer texture.

7. Bake at 325F for 70-75 minutes, until the middle jiggles when shaken a little. After baking, let it cool at room temp for about 4 hours and then let it chill in the fridge for at least 4 hours or preferably overnight.

Letting the Cheesecake cool appropriately will help it solidify and cut better. Cutting into it when it is still warm will make the slices ugly and make the cheesecake leak like lava.

Use a sharp knife to cut around the edges of the cheesecake to loosen it, and then remove it from the pan.