Pumpkin cheesecake is just pumpkin pieall grown up. In this recipe, plain and pumpkin batters are swirledtogether for a showy presentation.
Recipe: Pumpkin Marble Cheesecake
1 1/2 cups gingersnap cookies, crushedinto fine crumbs 1/2 cup finely ground pecans 1/3 cup unsalted butter, melted 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
Preheat oven to 350°F (175°C).
Combine crushed gingersnaps, pecans andbutter; press into the bottom and halfway up the sides of a 9-inchspringform pan. Bake for 10 minutes; set aside.
Combine cream cheese, 1/2 cup sugar andvanilla in a mixing bowl; beat at medium speed with an electricmixer until well blended. Add eggs, one at a time, mixing wellafter each addition. Reserve 1 cup batter. To the remainder,add remaining sugar, pumpkin, cinnamon and nutmeg; mix well.
Alternately layer pumpkin mixture andcream cheese batter over the crust, making sure that the tophas a little of the plain batter on it. Swirl a knife throughthe batter, dragging one color into the other, to create a marbleeffect.
Bake for 55 minutes. Loosen the cake fromthe rim of the pan; cool before removing from the pan; then wrapand refrigerate for at least an hour before serving.
Makes 12 servings.
Easy Marbled Pumpkin Cheesecake Recipe – Law Student on a BudgetIf the Pumpkin Marble Cheesecake recipe was useful and interesting, you can share it with your friends or leave a comment.