Pumpkin Bandwagon

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


  1. 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.
  2. Preheat the oven to 325º
  3. In a large bowl beat the cream cheese, ¾ cup sugar and vanilla on medium speed until completely combined.
  4. Add the eggs, one at a time, beating between each just until combined.
  5. Remove 1 ½ cups of the batter and reserve.
  6. Add the pumpkin, cinnamon, nutmeg, cloves and ¼ cup sugar to the remaining batter and blend to combine.
  7. Pour ½ the pumpkin batter into the springform pan.  Drop spoonfuls of ½ the plain batter in a random pattern.  Repeat with remaining batters.
  8. Swirl with a butter knife to create the marble pattern.
  9. Place pan on the rack positioned in the lower third of oven and bake for 1 hour, 15 minutes or until almost set.
  10. Turn the oven off and crack open the door, leaving the cheesecake in the oven for 30 minutes.
  11. Remove from oven and allow cheesecake to come to room temperature.
  12. Cover and refrigerate for at least 24 hours.


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