Pumpkin Swirl Cheesecake

This recipe is for two cheesecake pies.

Bowl 1

Nut crusts*
2 cup almond meal
2 cup ground walnuts
1/2 cup butter
1 teaspoon salt
1 - 4 tablespoons honey if you want a slightly sweet crust

*You could use regular flour pie crusts if you prefer them.

Bowl 2

1 ½ cups pumpkin
1 cup whole milk
3/4 cup brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 eggs


Bowl 3

½ cup ricotta cheese
½ cup softened cream cheese
½ cup sugar or 1/3 cup honey
2 eggs
1 teaspoon vanilla

Pour ½ of the pumpkin mix on top of each of the unbaked crusts.

Spoon the cream cheese mixture on pumpkin mixture to make about 8 white circles on the pumpkin mix. Draw a knife or fork through the circles to mix the two mixtures very slightly.

Bake at 350 for about 50 – 55 minutes, or until the mixture is solid. If you use two oven racks, exchange the dishes when the pie is about half done.

All appears to change when we change. Henri Amiel