Marble Pumpkin Cheesecake

Pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. Thank you Roxanas Home Baking

1 1/4 cup graham crackers & gingersnap crumbs
1 teaspoon pumpkin pie spices
1/4 cup melted butter

2 packages 8 oz each room temperature cream cheese (Philadelphia)
1/3 cup granulated sugar
2 tablespoons heavy cream
1 egg
1 cup canned or homemade pumpkin puree
1/3 cup brown sugar
1/2 teaspoon pumpkin pie spices

• Heat oven to 375°F. 
• In small bowl, mix the crumbs with the spices and the melted butter.   
• With your fingers, press evenly on the bottom and the sides of a 9" round pan with removable bottom. 
• Refrigerate for 5-10 minutes.
• In a mixing bowl add the cream cheese, 1/3 cup sugar and heavy cream.   
• With the paddle attachment on, stir on low speed until fluffy.  
• Add the egg and blend well. Reserve 2/3 cup of the cheese mixture.  
• Add the pumpkin puree, brown sugar and pumpkin pie spices to the remaining cheese mixture.  
• Blend well.  
• Pour the pumpkin cheese mixture into the chilled crust.   
• Spread evenly. 
• With a spoon, drop dollops of the reserved cream cheese mixture 
• Make some swirls with a fork or knife.  
• Bake in preheated oven for 25 minutes or until the center is set.  
• Turn the oven off, leave the door open and let the cheesecake to cool for at least 1 hour.   
• Run a knife around the cheesecake for easy removal of the pan.   
• Refrigerate for a couple of hours before slicing.