Congratulations to Starbucks for the creation of Pumpkin Spice Mania. You can find that flavor available in nearly everything from beef jerky (okay I am judging-yuck), M&M’s, beer and donuts to candles and air fresheners. In fact, since 2008 the number of pumpkin spice products has risen well over 200%. I had a horrifying moment at the gas station the other day when I thought I saw pumpkin flavored Snickers. After a few seconds of beginning the “They have gone too far” rant in my head I realized they were pumpkin shaped Snickers. The real surprise there was that it shocked me to think such a thing was out of place considering how many product lines are trying to cash in on trend.
Now normally I like to think that I avoid trendiness. I make pumpkin spice cupcakes in March, because I am a rebel. That is right, there is no telling what I will get up to-look out world! To my shame, I now have to admit to hopping on the bandwagon. In my defense, it was a special request from a friend of mine and it turned out lovely. For those of you who saw the pictures on Facebook and asked if I delivered…here is the recipe.
Pumpkin Swirl Cheesecake:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- ¼ cup unsalted butter,melted
- 16 ounces (2 blocks) of cream cheese, softened
- 16 ounces (2 blocks) low-fat cream cheese, softened
- 1 cup sugar, divided
- 1 tsp vanilla
- 4 eggs
- 1 can (15 ounce) pumpkin
- 1 teaspoon cinnamon
- ¼ nutmeg
- 1 dash ground cloves
- Combine the graham cracker crumbs, 2 tablespoons of sugar and the melted butter in a medium bowl until thoroughly mixed. Press the mixture into the bottom and partially up the sides of a 9″ springform pan.
- Preheat the oven to 325º
- In a large bowl beat the cream cheese, ¾ cup sugar and vanilla on medium speed until completely combined.
- Add the eggs, one at a time, beating between each just until combined.
- Remove 1 ½ cups of the batter and reserve.
- Add the pumpkin, cinnamon, nutmeg, cloves and ¼ cup sugar to the remaining batter and blend to combine.
- Pour ½ the pumpkin batter into the springform pan. Drop spoonfuls of ½ the plain batter in a random pattern. Repeat with remaining batters.
- Swirl with a butter knife to create the marble pattern.
- Place pan on the rack positioned in the lower third of oven and bake for 1 hour, 15 minutes or until almost set.
- Turn the oven off and crack open the door, leaving the cheesecake in the oven for 30 minutes.
- Remove from oven and allow cheesecake to come to room temperature.
- Cover and refrigerate for at least 24 hours.