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Marbled Pumpkin Cheesecake Recipe

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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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Reviews for Marbled Pumpkin Cheesecake (3)

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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.