Recipes and Cooking Pumpkin-Chai Cheesecake 4.0 (2) 2 Reviews Move over pumpkin pie, this pumpkin cheesecake is our new go-to Thanksgiving dessert. The pretty swirls of color and spice make this sweet irresistible. By Lisa Holderness Brown Lisa Holderness Brown Instagram Lisa Holderness Brown is a skilled brand consultant, writer, and editor with over 30 years of experience developing products for Better Homes & Gardens, including TV shows, cookbooks, and contributions to the magazine. Lisa Holderness Brown attended Iowa State University, graduating with a degree in Journalism and Family & Consumer Sciences, Food and Nutrition. Learn about BHG's Editorial Process Published on October 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 6 hrs 50 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 cup finely crushed cinnamon or plain graham crackers (14) 1 tablespoon plus 1 cup sugar ½ cup butter, melted 2 8 ounce packages cream cheese, softened 2 teaspoon vanilla 3 eggs, at room temperature ½ teaspoon ground cardamom 1 cup canned pumpkin 1 teaspoon pumpkin pie spice Pumpkin Spice Whipped Cream (see recipe) (optional) Directions Preheat oven to 350°F. For crust: In a bowl combine crushed graham crackers and 1 Tbsp. of the sugar. Stir in melted butter. Press crumb mixture into bottom and about 1 1/2 inches up sides of a 9-inch springform pan or deep-dish pie plate; refrigerate until needed. For filling: In a large bowl beat cream cheese, 3/4 cup of the sugar, and the vanilla with a mixer on medium-high until smooth. Add eggs, one at a time, beating on low just until combined. Transfer 1 cup of the filling to a small bowl; whisk in cardamom. To the remaining filling, whisk in the remaining 1/4 cup sugar, the pumpkin, and pumpkin pie spice. Spread pumpkin filling over crust. Drop cardamom filling in spoonfuls onto pumpkin filling. Use a butter knife to swirl batters to marble. Place pan on a baking sheet. Bake 40 to 45 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken. Cool in pan on a wire rack 15 minutes. Using a thin metal spatula, loosen crust from sides of pan; cool 30 minutes. Remove sides of pan; cool 1 hour or until completely cool. Chill at least 4 hours. If you like, serve with Pumpkin Spice Whipped Cream. Serves 12. Take It Easy: Omit crust ingredients for springform pan and use two purchased 9-inch graham cracker crusts. If desired, omit marbling the two fillings. Instead beat all filling ingredients together; divide evenly into each crust and bake 30 minutes or until center jiggles slightly when shaken. Cool on wire rack 1 hour. Chill and serve as directed. Top with Pumpkin Spice Whipped Cream. Serves 16. Make Ahead: Refrigerate cooled cheesecake, covered, up to 3 days. Or wrap and freeze up to 1 month. If frozen, thaw in refrigerator 2 days before serving. Pumpkin Spice Whipped Cream: In a large chilled bowl beat 1 cup heavy cream, 2 Tbsp. powdered sugar, and 1 Tbsp. pumpkin pie spice with a mixer on medium until soft peaks form (tips curl). Makes 2 cups. Rate it Print Nutrition Facts (per serving) 368 Calories 24g Fat 33g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 368 % Daily Value * Total Fat 24g 31% Saturated Fat 13g 65% Cholesterol 105mg 35% Sodium 332mg 14% Total Carbohydrate 33g 12% Total Sugars 22g Protein 6g Vitamin C 1.4mg 7% Calcium 62mg 5% Iron 0.9mg 5% Potassium 115mg 2% Fatty acids, total trans 1g Folate, total 12mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.