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  • 2 (8 oz.) packages cream cheese, softened
  • 1/3 cup sugar
  • 2 Tbsp. heavy cream
  • 1 egg
  • 1 cup canned pumpkin puree
  • 1/3 cup brown sugar
  • 3/4 tsp. pumpkin pie spice
  • 1 prepared graham cracker crust


Preheat oven to 375°.

In a mixing bowl combine cream cheese, sugar and heavy cream. Stir on low speed until fluffy. Add the egg and blend well. Reserve 2/3 cup of the mixture and set aside. Add pumpkin, brown sugar and pumpkin pie spice to the remaining mixture; blend well. Pour mixture into the prepared crust and spread evenly. Spread reserved cream cheese mixture on top, making swirls. Bake for 25 minutes or until set. Refrigerate for at least 2 hours before slicing.