Marbled Pumpkin Cheesecake Recipe

If you are trying to make the best Marbled Pumpkin Cheesecake gingersnap crust can really make a difference (Cinnamon graham crackers can also be used instead of ginger snaps). One good thing about this recipe is that it’s super creamy but not too sweet. So this can be a big hit at your Thanksgiving dinner or a birthday party.

How to Make Marbled Pumpkin Cheesecake

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 1/2 cup finely chopped pecans
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar, divided
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake 50 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow it to cool before removing pan rim. Chill for at least 4 hours before serving.

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Marbled Pumpkin Cheesecake

This recipe will show you how to make the best Marbled Pumpkin Cheesecake that is delicious, super creamy but not too sweet.

Course Dessert

Cuisine American

Keyword cheesecake

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 12

Calories 350 kcal

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 1/2 cup finely chopped pecans
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar, divided
• 1 tsp vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter.

3. 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.

4. 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.

5. 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.

6. Bake 50 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow it to cool before removing pan rim. Chill for at least 4 hours before serving.