Marbled pumpkin cheesecake tart is the perfect fall dessert. It is a mix of pumpkin pie and cheesecake with a crumbled graham cracker crust. 

I normally wait until October to post the pumpkin recipes.

This year I am jumping the gun so you guys have plenty of time to make this dessert throughout all of fall.

I love a good pumpkin pie like the next person, but I don’t wanna mess with pie crust all the time.

My mom makes these epic pumpkin cheesecake bars which are like this but different.

They have two separate layers of flavors.

This tart is marbled.

You only make a little bit of the cheesecake layer and then dollop it throughout the pumpkin filling.

I made the epic fail of trying to swirl the two layers a little more mid-bake.

I also baked the tart on a flimsy baking sheet that popped right when I was setting it up on the cake stand.

That caused the not cooled crust to shoot everywhere.

Don’t be me, be better.

I love the crust for this tart because it is mainly made of ground graham cracker crumbs.

The graham cracker flavor pairs nicely with the cinnamon, brown sugar, ginger, and nutmeg in the pumpkin layer.

This tart has all the notes in a pumpkin pie that you like without being too spicy.

The cheesecake marbled throughout really mellows the whole tart and makes it super luxurious.

I highly recommend making this tart a day or two in advance.

Let the tart chill in the fridge for 24 hours before cutting.

As always, my trick with getting perfect clean slices of tart is to clean or wipe the knife in between each slice.

That way no crust or crumbs ruin the perfect swirly tart.

Are you ready for fall?

Did I post this too early?

Other fall flavored things you may enjoy are:

• Favorite Fall Dishes
• Instant Pot Brown Butter Pumpkin Risotto
• White Chocolate Cranberry Cheesecake Cookie Bars
• Bacon, Beef, & Pumpkin Chili

What’s your favorite fall themed food/recipe? Lemme know in the comments.

Happy fall baking!

Recipe adapted slightly from The Smitten Kitchen Cookbook.

Marbled Pumpkin Cheesecake Tart

Yield: Serves 8-10

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Pumpkin pie filling with dollops of creamy cheesecake marbled throughout and baked in an easy graham cracker crumb crust.

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Ingredients

• For the crust:
• 8 oz graham crackers, about 14 cracker sheets
• 5 tbsp unsalted butter, melted
• For the Cheesecake:
• 4 oz cream cheese, room temperature
• 3 oz granulated sugar
• 1/4 tsp vanilla extract
• pinch of salt
• 1 large egg yolk
• For the pumpkin filling:
• 1 large egg
• 1 large egg white
• 1 1/4 cup canned pumpkin puree
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 cup heavy cream

Instructions

1. Preheat the oven to 425 degrees F. Place a 9-inch removable bottom tart pan on a large baking sheet. Set off to the side.
2. Add the graham crackers to a food processor and pulse until finely ground.
3. Add the graham cracker crumbs along with the melted butter to a small mixing bowl. Use a rubber spatula to mix until all the crumbs are wet and coated with butter. Transfer the crumbs to the tart pan. Use the bottom of a coffee mug or your hands to press the crumbs up into the sides and evenly along the bottom. Bake the crust for 5 minutes.
4. Add the cream cheese, sugar, egg, and vanilla to a medium/small mixing bowl and wish until beaten and combined. Set off to the side.
5. In a medium mixing bowl, whisk together the egg and egg white. Beat in the pumpkin, sugars, salt, cinnamon, ginger, and nutmeg until smooth. Gradually add the heavy cream and whisk until combined and smooth.
6. Remove the crust from the oven. Pour the pumpkin batter into the tart. Use a small spoon to dollop the cream cheese on top of the pumpkin layer. Spread them out all over the tart. Use a wooden kebab skewer to swirl the cheesecake around in the pumpkin. It will be thicker than the pumpkin batter so don't worry if it isn't too swirly.
7. Bake the tart at 425 degrees for 10 minutes. Reduce the heat to low and bake for 30-40 minutes until a toothpick inserted to the center comes out clean.
8. Cool the tart completely on a rack or in the fridge before slicing. I like to chill in the fridge for at least 3 hours before slicing. The longer you store the tart, the soggier the bottom crust will get so for best results, eat within two days.

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