This recipe needs little introduction. So here is Bethenny Frankels recipe for healthy marble pumpkin cheesecake! Though it was delicious Brooke and I agreed that it tasted more like pumpkin pie, but I'm not complaining!
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| Final results:) It turned out beautiful for being so simple and easy to make |
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| Yum Food |
Crust
1 1/2 Cups of graham crackers-finely crushed
3 tbsp water
2 Tbsp melted butter (I used coconut oil)
Combine all ingredients in a bowl and then press into a spring form 9" cake pan about an inch up the sides. Cook at 350 deg for 10 min.
Filling
2 8 oz red-fat cream cheese, softened
3/4 cup raw sugar
2 eggs
2 1/2 Vanilla extract
1 tsp Cinnamon
1 tsp Nutmeg (didn't have any so left it out)
1 can pumpkin (not pie filling, raw pumpkin!)
1/4 tsp apple cider vinegar (I used regular vinegar)
With a hand mixer combine 1/2 cup sugar, cream cheese, eggs, vanilla, cinnamon, nutmeg, and vinegar. REmove about a cup and set it aside. To the remaining mixture add pumpkin. Place pumpkin filling over the crust. Then place dobs of the set aside mixture on the filling and swirl with a knife to make a marble look. Bake at 350 deg for 60min. Take out and cool in fridge for 4 hours or more. Top with nuts, chocolate, ice cream, cool whip etc! Enjoy and share :)
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