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Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake
A gingersnap crust pairs well with the pumpkin and cream cheese filling.
12-14 ServingsPrep: 25 min. Bake: 70 min. + chilling

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.
© Taste of Home 2013

2 of 2

Marbled Pumpkin Cheesecake (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013