Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake

442 Reviews 60 Pics
  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    7 h 40 m
Renee
Recipe by  Renee

“This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
  3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

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Reviews (442)

Rate This Recipe
gimmedatcheesecake
316

gimmedatcheesecake

This was my very first homeade cheesecake... I was surprised at how user-friendly it was. Everyone loved it but I'll share what I think are necessary modifications: -I would do only half gingersnap and then the other half graham cracker (or nilla wafer) for the crust... this keeps it sweet and light without compromising the ginger kick. -I also added about a half teaspoon of pumpkin pie spice. -And as someone suggested... I made the filling first so it could refrigerate while I did the crust. This made the marble effect work... and not "runny" like others have stated.

Trish
155

Trish

I have been using this recipe a few years now and love it! I have even managed to convert pumpkin pie haters into lovers with this....the crust makes all the difference. Thank you for sharing.

Colleen B.
151

Colleen B.

This is a great recipes but I found that making the 18 serving size made better presentation. I also agree that it needed quite a bit more spice. I added all spice, cloves and ginger.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 350 cal
  • 17%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 26.8 g
  • 9%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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