Yield
Makes 10 to 12 servings

How to Make It

Step 1

Crush enough cookies to make 1 3/4 cups crumbs. In a 9-inch cheesecake pan with removable rim, mix cookie crumbs, granulated sugar, and butter. Press over bottom and about 1 inch up pan sides.

Step 2

Bake crust in a 325° oven until slightly browner, about 15 minutes.

Step 3

Meanwhile, in a food processor or in a bowl with a mixer, blend cheese, brown sugar, and eggs until smooth. Spoon 1/2 cup of the cheese mixture into a small bowl. Add five spice and pumpkin to remaining cheese mixture and mix well.

Step 4

Pour pumpkin filling into hot or cool crust. Drop rounded tablespoons of the reserved cheese mixture onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.

Step 5

Bake in a 325° oven until the center barely jiggles when cake is gently shaken, about 50 minutes. Cool on a rack. Cover and chill until cold, at least 2 1/2 hours. Run a knife between cake and pan rim; remove rim.

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