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Marbled Pumpkin Cheesecake Recipe

Marbled Pumpkin Cheesecake Recipe photo by Taste of Home

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A gingersnap crust pairs well with the pumpkin and cream cheese filling.

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Marbled Pumpkin Cheesecake Recipe

Prep: 25 min. Bake: 70 min. + chilling

Yield: 12-14 Servings

25 70 95

Ingredients

1 cup finely crushed gingersnaps (about 20 cookies)
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons cornstarch, divided
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 eggs
1 teaspoon lemon juice
3/4 cup canned pumpkin
3 tablespoons dark brown sugar
1 tablespoon molasses
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Directions

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Remove 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside.
Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; set aside 1/2 cup. Pour half of the remaining pumpkin filling over crust; top with half of the plain filling. Cut through filling with a knife to swirl.
Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. of hot water to larger pan.
Bake at 325° for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

Nutritional Facts 1 piece equals 423 calories, 30 g fat (18 g saturated fat), 135 mg cholesterol, 349 mg sodium, 31 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Marbled Pumpkin Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p134

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Marbled Pumpkin Cheesecake

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Reviewed on May. 03, 2012 by TaylorAshley

I made this for Thanksgiving this past year and it was wonderful! The only problem I ran into was the spices: the were alittle overwhelming to me. I would say a dash of the nutmeg and the cloves and only one teaspoon of ginger just to tone it down a bit.

Reviewed on Dec. 10, 2011 by danielleylee

Made this for christmas several years ago. Everyone loved it.

Reviewed on Sep. 16, 2011 by lillychef

oh yes, I've been thinking of ginger crust and pumpkin pie or a cake....Now I'm going to try this. thanks .