Pumpkin-Chai Cheesecake

1. 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.

2. 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.

3. 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.

4. 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.