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Marbled Pumpkin Cheesecake Recipe

Marbled Pumpkin Cheesecake Recipe

A gingersnap crust pairs well with the pumpkin and cream cheese filling.
TOTAL TIME: Prep: 25 min. Bake: 70 min. + chilling YIELD: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


  • 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. Transfer 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; reserve 1/2 cup. Pour pumpkin filling over crust. Top with plain filling. Cut through filling with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through 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.

Nutritional Facts

1 piece: 423 calories, 30g fat (18g saturated fat), 135mg cholesterol, 349mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 8g protein.

Reviews for Marbled Pumpkin Cheesecake

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mjlouk User ID: 1712085 148600
Reviewed Dec. 26, 2013

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

pastiepie User ID: 1062574 60892
Reviewed Nov. 28, 2013

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

TaylorAshley User ID: 6669690 159228
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."

danielleylee User ID: 4484886 159226
Reviewed Dec. 10, 2011

"Made this for Christmas several years ago. Everyone loved it."

lillychef User ID: 6207498 103460
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 ."

saranichole User ID: 5476463 154738
Reviewed Dec. 24, 2010

"I made this cheesecake for Thanksgiving, it was wonderful! I have been asked to make it again for Christmas!!"

voelkerkg User ID: 1021350 133762
Reviewed Nov. 21, 2010

"apparently no one quality checks the website for accuracy."

bluetigereyes2 User ID: 1073120 103457
Reviewed Dec. 21, 2009

"Even though the directions are not complete, this is one of the most delicious cheesecakes I have had! Luckily I am good at improvising, so I just figured out what to do with the remaining batter. I made it and brought it to a pot luck at my office, and it was gone within 10 minutes! I am definately going to make this again and again!!"

sdtyrrell User ID: 2598492 150632
Reviewed Nov. 23, 2009

"I made this cheesecake last year 3 times during the holidays, it was requested by my family and coworkers.

And I will make it again this year per family request."

lovescookingresults User ID: 1058990 154736
Reviewed Oct. 9, 2009

"Thr directions are not complete. You ask us to half the batter, but do not tell us how and when to put in the second part of the batter."

kstamm5909 User ID: 1194786 154734
Reviewed Nov. 5, 2008

"You are supposed to repeat the process with the remaining filling and THEN cut thru with a knife to achieve the marbled effect."

blaznlex1 User ID: 3525332 64789
Reviewed Oct. 28, 2008

"That is funny! Someone definitly messed this recipe up. I came to this website looking for the marbled pumpkin cheesecake recipe that was in an old issue of Taste of Home I had once. This one is not it. There was chocolate chips in the recipe. If anyone knows the recipe, I would love to have it again. THANKS."

RKDAVIS User ID: 3432468 83293
Reviewed Sep. 28, 2008

"what are you suppose to do with the remaining batter?"

boundska User ID: 416710 83270
Reviewed Sep. 18, 2008

"Something about this recipe is strange. It says to pour half of the remaining pumpkin filling over crust and top with half of the plain filling then bake. What about the other half of the fillings and the 1/2 cup that you were suppose to set aside. What are you doing with it?"

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