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Marbled Pumpkin Cheesecake Recipe
Marbled Pumpkin Cheesecake Recipe photo by Taste of Home

Marbled Pumpkin Cheesecake Recipe

Read Reviews (5)
4.2 5
Publisher Photo
A gingersnap crust pairs well with the pumpkin and cream cheese filling.
TOTAL TIME: Prep: 25 min. Bake: 70 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 25 min. Bake: 70 min. + chilling
MAKES: 12-14 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Marbled Pumpkin Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p134

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.

Reviews for Marbled Pumpkin Cheesecake(5)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Dec. 26, 2013

There are some instructions missing in this recipe but it's not too hard to figure out. Really delicious.

MY REVIEW
Reviewed Nov. 28, 2013

I think that the recipe doesn't tell you what to do with the reserved filling.

MY REVIEW
Reviewed May. 3, 2012

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.

MY REVIEW
Reviewed Dec. 10, 2011

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

MY REVIEW
Reviewed Sep. 16, 2011

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

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