Marbled Pumpkin Cheesecake Recipe -
Marbled Pumpkin Cheesecake Recipe
  • READY IN 7+ hrs

Marbled Pumpkin Cheesecake

Recipe by  

"This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    7 hrs 40 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

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.

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.

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.

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.

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!

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.

Nov 16, 2008

This is a great recipe, and i've made it twice, the first time it was OK, the second time was perfection. The 2nd time, I did what other have recommended and added more spice to the pumpkin cheesecake mixture (nothing specific, a couple shakes of clove, 1 tsp cinnamon, 1/2 tsp nutmeg), but after reading a lot of "how to make cheesecake" websites i decided against refrigerating the mix before baking- the marbling looked perfect without it- and, unlike the first time i made it, i didn't whip the mixture "to make it fluffy." Apparently air is bad for cheesecakes. I was also very careful to make temperature changes gradual; starting with room temp cream cheese and eggs, not refrigerating the batter, and baking the cake at 325 instead of 350, with a pan of water set on the lowest rack of the oven to increase humidity in the oven. I let the cake bake a full 45 minutes before i even peeked (which, btw, it was hard not to look!) and then when the cake was still slightly soft and jiggly in the middle (around 55 mins), turned the oven off, propped open the door with a peice of full rolled up to keep the oven door about 2" open, and let it rest in the oven for about an hour. Moved to the counter, slid a knife around the edge, covered with a plate, rest another hour, and then rest in the fridge for about 4 more hours. Lots of resting! But in the end, this cake came out PERFECTLY, with not even a crack in site! the texture was exactly right for a cheesecake, and it was yummy, yummy, yumm

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!


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  • Calories
  • 350 kcal
  • 17%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 101 mg
  • 34%
  • 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.

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