Marble Pumpkin Cheesecake
WHAT YOU NEED
- For the crust:
- 12-13 cinnamon-flavored 2”x5” graham crackers, pulverized, save a bit aside for dusting top at the end.
- 6 Tablespoons melted unsalted butter
- 1 teaspoon pumpkin pie spice
- For the pumpkin mixture:
- 1 cup of canned pumpkin
- 1/2 (7 oz) can condensed milk
- 1 teaspoon pumpkin pie spice
- 1 egg
- For the cheese mixture:
- 1 (10 oz) Ranchero® Queso Fresco
- 1/2 (7 oz) can condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup evaporated milk
- 1 egg
- For the finish:
- Whipped cream
- A dusting of pulverized graham cracker
HOW TO MAKE IT
- Preheat oven to 350 F. In a 10 inch pie plate, mix the pulverized graham crackers, pumpkin pie spice and melted butter. With your hands, press until you cover the bottom and halfway up the walls of the pie plate. Bake for 10 minutes; remove from oven, and let rest.
- In a medium bowl whisk together canned pumpkin, condensed milk, pumpkin spice and egg. Set apart.
- In a blender mix queso fresco, condensed milk, vanilla extract, evaporated milk and egg until smooth.
- Make a thin layer of the cheese mixture on the bottom of the mold, then add streaks of the pumpkin mixture on top. With a spoon integrate the pumpkin streaks randomly to create a marbling effect. Add a second layer of the cheese mixture on top of the streaks of pumpkin, then add more pumpkin mixture on top of the streaks of cheese. Repeat until you finish with both mixtures.
- Bake for 25 minutes at 350 F. Then lower the temperature to 325 F and bake for another 25 minutes. Turn off the oven and let the pie rest inside for 2 hours. Refrigerate for at least 4 hours. When ready to serve, garnish with whipped cream and remaining graham cracker crumbs.
