Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Pumpkin Marble Cheesecake

No recipe image available.Pumpkin cheesecake is just pumpkin pie all grown up. In this recipe, plain and pumpkin batters are swirled together for a showy presentation.

Recipe Ingredients:

Crust:
1 1/2 cups gingersnap cookies, crushed into fine crumbs
1/2 cup finely ground pecans
1/3 cup unsalted butter, melted

Filling:
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar - divided use
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. For Crust: Combine crushed gingersnaps, pecans and butter; press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes; set aside.
  3. For Filling: Combine cream cheese, 1/2 cup sugar and vanilla in a mixing bowl; beat at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter. To the remainder, add remaining sugar, pumpkin, cinnamon and nutmeg; mix well.
  4. Alternately layer pumpkin mixture and cream cheese batter over the crust, making sure that the top has a little of the plain batter on it. Swirl a knife through the batter, dragging one color into the other, to create a marble effect.
  5. Bake for 55 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan; then wrap and refrigerate for at least an hour before serving.

Makes 12 servings.