Show Subscription Form

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


  • 1 cup finely crushed gingersnaps (about 20 cookies)
  • 3 tablespoons butter, melted
  • 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.


  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)

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 26, 2013

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

Reviewed Nov. 28, 2013

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

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.

Reviewed Dec. 10, 2011

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

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 .

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT