Marbled Pumpkin Cheesecake Recipe

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Most Helpful Positive Review

Dec 17, 2005

This was my very first homeade cheesecake... I was surprised at how user-friendly it was. Everyone loved it but I'll share what I think are necessary modifications: -I would do only half gingersnap and then the other half graham cracker (or nilla wafer) for the crust... this keeps it sweet and light without compromising the ginger kick. -I also added about a half teaspoon of pumpkin pie spice. -And as someone suggested... I made the filling first so it could refrigerate while I did the crust. This made the marble effect work... and not "runny" like others have stated.

—gimmedatcheesecake

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Most Helpful Critical Review

Dec 26, 2005

Okay, but I've had better. Maybe if I had read the reviews first and added more spice and pumpkin and had refrigerated the batter for better marbling effect and checked it way before the 55 minutes, then it may have been better. Won't make again.

—Constance

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559 Ratings

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Jan 29, 2006

I have been using this recipe a few years now and love it! I have even managed to convert pumpkin pie haters into lovers with this....the crust makes all the difference. Thank you for sharing.

—Trish

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Dec 23, 2005

This is a great recipes but I found that making the 18 serving size made better presentation. I also agree that it needed quite a bit more spice. I added all spice, cloves and ginger.

—Colleen B.

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Dec 11, 2005

I made this recipe twice and both times it was a hit! The second time I left it in the mixer for about 10 minutes and it got really light and fluffy. It completely filled the springform pan and looked like a restaraunt made cheesecake. I have passed this recipe on to several friends and relatives and would recommend it to anyone!

—LARAAMES

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Dec 01, 2005

This recipe is wonderful. I made this in mini cupcakes and baked for only 20 minutes and it turned out great!! I made it for a work pot-luck and everybody raved about how the gingersnap crust was a perfect combination with the cheesecake.

—JLMPEACE

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Dec 14, 2005

I made this for Thanksgiving and it was a HUGE hit. It didn't last more than 24 hours. Which is saying a LOT since there were about 20 other desserts available. I didn't have any gingersnap cookies available, so I added some ginger and a little pumpkin spice into crushed graham crackers. It made a completely different and wonderful tasting crust. I refrigerated the filling to make it thicker so it didn't just mix together. Everyone thought this was good to eat and nice to look at as well!

—APRILEYER

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Dec 20, 2005

This turned out perfect. No cracks and very pretty presentation. Everyone thought it was too sweet, maybe I slipped on the sugar. I put the water pan on the bottom rack as others suggested and it worked great. I used cinnamon sugar graham crackers (crushed) for the crust.

—BEANS55

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Nutrition

Calories
350 kcal
17%

Carbohydrates
26.8 g
9%

Cholesterol
107 mg
36%

Fat
25.3 g
39%

Fiber
1.6 g
6%

Protein
5.8 g
12%

Sodium
221 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marbled Pumpkin Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 350
Calories from Fat: 228

% Daily Value *
Total Fat 25.3g 39 %
Saturated Fat 12.8g 64 %
Cholesterol 107mg 36 %
Sodium 221mg 9 %
** Potassium 94mg 3 %
Total Carbohydrates 26.8g 9 %
Dietary Fiber 1.6g 6 %
Protein 5.8g 12 %
Sugars 19g
Vitamin A 77 %
Vitamin C < 1 %
Calcium 6 %
Iron 15 %
** Thiamin 4 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.