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Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake

  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    7 h 40 m
Renee

Renee

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 26.8g
  • 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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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

gimmedatcheesecake
316

gimmedatcheesecake

12/17/2005

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

1/29/2006

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.
152

Colleen B.

12/23/2005

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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