I baked this today for Thanksgiving tomorrow, so I can't comment yet on the taste & texture. I wanted to pass along a couple of suggestions, though. First, I agree with the reviewer who said that 1/2 cup of the vanilla filling is plenty to create the marble effect. 1 full cup would be way too much. I held out 1/2C and used a small spoon to drop vanilla rounds on the top of the pumpkin filling. If you wait a minute or two, the vanilla circles will sink (because the vanilla filling is denser & heavier) just enough to be even with the top of the pumpkin filling. At that point, run your knife around to make the marble design.
Also, I followed the baking instructions in the cheesecake video in the website; that is, baked it in a water bath for 45 minutes, then turned the oven off and left it in for another hour. I used a turkey roasting bag in addition to the foil to keep the water out. (Actually, the foil is probably unnecessary if you do this.) I've had cheesecakes ruined in the past by water getting into the foil, so this worked great and was super easy. The finished cake is still cooling, but looks exactly like the photo in the recipe. Happy baking!!
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I baked this today for Thanksgiving tomorrow, so I can't comment yet on the taste & texture. ...