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Marbled Pumpkin Cheesecake

SUBMITTED BY: Renee  PHOTO BY: larkspur 

"This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference."
Marbled Pumpkin Cheesecake Recipe
RECIPE RATING:
This recipe has been rated 330 times with an average star rating of 4.6
Read Reviews (264)
PREP TIME  30 Min
COOK TIME  1 Hr 10 Min
READY IN  7 Hrs 40 Min
Original recipe yield 1 - 9 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 cups crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/3 cup butter, melted
  •  
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

What to Drink?
Wine Sparkling Wine
Hot Non-Alcoholic Coffee

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
  3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on dec. 17, 2005 by gimmedatcheesecake 
This was my very first homeade cheesecake... I was surprised at how user-friendly it was. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed on dec. 23, 2005 by Colleen B. 
This is a great recipes but I found that making the 18 serving size made better presentation.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on jan. 29, 2006 by Trish 
I have been using this recipe a few years now and love it! I have even managed to convert... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on dec. 14, 2005 by APRILEYER 
I made this for Thanksgiving and it was a HUGE hit. It didn't last more than 24 hours. Which... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on dec. 1, 2005 by JLMPEACE 
This recipe is wonderful. I made this in mini cupcakes and baked for only 20 minutes and it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed on dec. 26, 2005 by Constance 
Okay, but I've had better. Maybe if I had read the reviews first and added more spice and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on dec. 11, 2005 by LARAAMES 
I made this recipe twice and both times it was a hit! The second time I left it in the mixer... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed on dec. 20, 2005 by BEANS55 
This turned out perfect. No cracks and very pretty presentation. Everyone thought it was too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on dec. 20, 2005 by APRILJENOOCH 
I have a plain cheesecake recipe that is great, and it always makes me nervous to use a new... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on dec. 1, 2005 by RANAROYAL 
this recipe was so easy and yummy!! it came out perfectly!! will use it again. MORE

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Recipe Submitter:

Photo by Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA
Living In: Zimmerman, Minnesota, USA

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Nutritional Information
Marbled Pumpkin Cheesecake

Servings Per Recipe: 12

Amount Per Serving

Calories: 353

  • Total Fat: 25.6g
  • Cholesterol: 107mg
  • Sodium: 221mg
  • Total Carbs: 26.9g
  •     Dietary Fiber: 1.6g
  • Protein: 5.9g

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