38 ozpackages of cream cheese *room temperature (24 oz total)
3largeeggs *room temperature
whipping cream for garnish
Preheat oven to 350℉
In a food processor pulse separately cookies and then graham crackers until fine crumbs. Remove. Add pecans to food processor. Pulse until minced and almost crumb like consistency. Measure and add all 3 to mixing bowl.
Add melted butter to crumbs and pecan bits. Stir to combine. Press into greased 9 "or 10" springform pan. Bake crust at 350℉ until golden brown on edges- about 12-14 mins. Set aside to cool.
Lower oven temp to 300℉.
In a stand mixer, thoroughly mix cream cheese with sugar. The mixture should be completely smooth before adding any other ingredients. Make sure to routinely stop mixer and scrape down the sides to ensure there are no lumps in the batter. Add eggs one at a time, scraping down the sides of the mixing bowl between additions.
Add vanilla and heavy cream. Mix thoroughly.
Remove half of the batter from the mixing bowl and set aside. To the remaining batter in the mixing bowl, add pumpkin, cinnamon and nutmeg. Mix thoroughly.
Pour half of the pumpkin batter onto the crust. Pour the plain cheesecake batter on top. In whatever pattern you would like, add the remaining pumpkin batter. Use a knife to create a more marbled look.
Place spring form into a 1/2" 3/4" water bath and bake at 300℉ for one hour. The top of the cheesecake should no longer be shiny and the center will be slightly jiggly when nudged.
*Please use as many organic ingredients as possible.* **See Tips above**