Press enter to see results or esc to cancel.

Pumpkin Marble Cheesecake recipe

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 Budget

    If the Pumpkin Marble Cheesecake recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment