“Impress your guest with this marbled cheesecake that's surprisingly easy to make.” - by Philadelphia Cream Cheese
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
- Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
- Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
Nutrition
Amount Per Serving (12 total)
- Calories
- 375 cal
- 19%
- Fat
- 27.4 g
- 42%
- Carbs
- 30.4 g
- 10%
Based on a 2,000 calorie diet
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Reviews (72)
Rate This Recipe
"I made this several years ago for Thanksgiving dessert then lost the recipe. It is really easy and very good. I did not have a springform pan so used a 9" pie pan and it worked just as well. ..." See more"
Flashsmith
"I did everything exactly as stated. But before making this cheesecake I read all about how to make the best cheesecake on the site. I used a hot water bath to bake my cheesecake and let it sit in the ..." See moreoven when the time was up to slowly cool. Took it to Thanksgiving dinner the next day. It was the creamiest cheesecake ever! Everyone raved about it! And it was beautiful to look at too. Next time I will omit the ground pecans. We didn't think it added to the flavor and the texture of nuts with the creamy filling didn't seem to go together. But that's just us."
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