Community Pick
Pumpkin Marble Cheesecake
photo by alenafoodphoto
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
10-12
ingredients
-
CRUST
- 1 1⁄2 cups gingersnap crumbs (cookies smashed)
- 1⁄2 cup finely chopped pecans
- 1⁄3 cup margarine, melted
-
FILLING
- 2 (8 ounce) packages cream cheese
- 3⁄4 cup sugar, divided
- 1 teaspoon vanilla
- 3 eggs
- 1 cup canned pumpkin
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
directions
- Preheat oven to 350°F.
- ------CRUST-------.
- Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F.
- ---------FILLING--------.
- Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
- Add eggs 1 at a time, mixing well after each.
- Reserve 1 cup of batter.
- Add remaining sugar, pumpkin and spices to remaining batter mixing well.
- Spoon pumpkin and cream cheese batters alternately over crust.
- Cut through batters with a knife multiple times to create a marble effect.
- bake 55 minutes at 350°F.
- loosen cake from edge of pan;cool before removing rim, refrigerate.
Questions & Replies
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Reviews
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Great recipe .. First time I made cheesecake, and it turned out great .. thanks -
This went fast at a recipe exchange. This one I enjoyed the most -
Love, love, love this recipe. I make it all the time, especially in the Fall. I don't know anyone who doesn't love it too. I add more pumpkin pie spices though... -
This cheesecake is the best!!! It was extremely easy to make and the taste was outstanding. I had to bake mine for a little over an hour but, otherwise, I followed the recipe exactly. Thanks so much for posting this-- my husband and I ate half of it in one sitting alone! : )
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This is *the* best!!! Thanks for posting it!
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Tweaks
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I've been making cheesecakes for years, but this was my first one with pumpkin and it was excellent. The only change I made was substituting pumpkin pie spice for the cinnamon and nutmeg. I also used a larger spring-form pan than the one specified so I decreased the baking time by about ten minutes. I might decrease the amount of butter next time by about two tablespoons since the crumbs were really soaked with butter. Flavor and texture were five stars!
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I made this for my husbands birthday and he loved! (as did I :) ) I kind of overbaked it so it didn't look very 'marble-like', but it still tasted great! I made it gluten free by substituting GF Cinnamon Snaps for the regular gingersnaps and it worked great. I also used lowfat cream cheese. I think I will be making this for Thanksgiving!
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I love this cheesecake! I didn't have any gingersnaps, so used graham cracker crumbs instead. I also used the entire 15 oz can of pumpkin and used 1 1/2 t pumpkin pie spice instead of the cinnamon and nutmeg. Thanks for sharing the recipe.
RECIPE SUBMITTED BY
Cheryl E
Canada
