Marbled Pumpkin Cheesecake

Indulge in the perfect fall dessert with this creamy and delightful Marbled Pumpkin Cheesecake recipe. The combination of pumpkin and cream cheese creates a flavorful and velvety cheesecake, beautifully swirled for an impressive marbled effect. With a crisp graham cracker crust and a hint of warm spices, this dessert is the perfect addition to your Thanksgiving or any autumn celebration. It's easy to make and will leave your guests begging for seconds!

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

Directions

1. Preheat the oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to create the crust.
3. In a large mixing bowl, beat the cream cheese and sugar together until creamy and smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until well combined.
4. Melt the chocolate chips in a microwave-safe bowl or using a double boiler, stirring until smooth.
5. Pour half of the pumpkin cheesecake mixture over the crust in the springform pan. Drizzle half of the melted chocolate over the top. Use a knife or skewer to create a marbled effect by gently swirling the chocolate into the pumpkin mixture.
6. Repeat with the remaining pumpkin cheesecake mixture and melted chocolate, creating another layer of marbled effect.
7. Bake the cheesecake in the preheated oven for about 1 hour or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 30 minutes.
8. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
9. When ready to serve, carefully remove the sides of the springform pan. Slice the marbled pumpkin cheesecake into wedges and enjoy!

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