pumpkin spice + vanilla bean marbled cheesecake with nutty cinnamon brown sugar graham cracker crust [healthier!]

It’s time.

Hellllo, pumpkin season.


And what a way to welcome back the best foodie time of the year!


This cheesecake might actually be the prettiest thing I’ve ever made. I was so shocked by how great it turned out, that I kept sneaking it out of the fridge not for bites, but just to keep looking at it!


The gorgeous pumpkin swirls, flecks of vanilla bean, and significantly lightened up cheesecake: this one’s a stunner.


Pumpkin Spice + Vanilla Bean Marbled Cheesecake with Nutty Cinnamon Brown Sugar Graham Cracker Crust {Healthier!}

Cheesecake Filling

  • 3 eggs
  • 16 oz (2 packages) 1/3 less fat cream cheese
  • 2 cups low fat cottage cheese
  • 1 and 1/4 cup sugar
  • 1 teaspoon vanilla bean paste
  • 1 cup pumpkin puree
  • 1/2 tsp cinnamon
  • heaping 1/2 tsp pumpkin pie spice

Nutty Cinnamon Brown Sugar Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 1 cup walnuts + cashews (feel free to use any combination you like)
  • 1 heaping teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup coconut oil

1. Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.

2. To make the crust, place ingredients in a food processor, and pulse until it is all broken down into a fine crumb. Press crust down into prepared springform pan. Bake in preheated oven for 10 minutes and remove from oven. Turn oven down to 325 degrees.

3. Meanwhile, to make the filling, place the eggs, cream cheese, cottage cheese, sugar, and vanilla extract in a food processor. Blend until the mixture is smooth.

4. Pour out half of the filling and set aside. To the remaining cheesecake filling, add in the pumpkin and spices and blend until smooth.

5. Pour alternating 1/2 cup circles of vanilla and pumpkin filling in layered concentric circles (see zebra cake for technique). Finally, marble the top by swirling through with a knife.

4. Bake cheesecake in preheated oven for 45-50 minutes. (The center will almost be set, but it will appear a bit jiggly. It will continue to set up in the fridge.) Allow cheesecake to cool at room temperature, then refrigerate for 3 hours or overnight.

I found that I liked the texture of this best after chilling it for a few hours in the freezer, so give that a try!

{ 1 year ago } Mint Chocolate Chip Fudge Brownies

{ 2 years ago } Brookies


About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
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12 Responses to pumpkin spice + vanilla bean marbled cheesecake with nutty cinnamon brown sugar graham cracker crust [healthier!]

  1. Mimi says:

    This is seriously gorgeous! Needs to be in a magazine!

  2. I got so obsessed by pumpkin when I was visiting the US last year, so at the moment I’m trying to recreate it all at home – this looks like a great recipe to add to my collection of ideas!

  3. Pingback: PUMPKIN ROUND-UP | sweet dreaming

  4. tworedbowls says:

    This marbled cheesecake is utter PERFECTION. Incredible. And I love that it’s lighter. I have a feeling I might be making this for a Thanksgiving or Christmas dinner very soon :)

  5. Pingback: mini pumpkin spice cheesecakes with cinnamon graham cracker crust | sweet dreaming

  6. Monsura says:

    When I have people to impress, I turn to your blog. Love the recipes. Keep ’em coming :)

  7. Pingback: skinny chocolate chip cheesecake | sweet dreaming

  8. Pingback: soft pumpkin spice cookies [vegan + gluten-free] | sweet dreaming

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