Ingredients for Pumpkin Marble Cheesecake
- Gingersnap Crumbs
- ½ cup chopped pecans
- 6 tablespoons (3 ounces) melted unsalted butter
- 2 (8 ounce) packages cream cheese, softened
- Sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Canned Pumpkin
- Ground Cinnamon
- Ground Nutmeg
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How to Make Pumpkin Marble Cheesecake
- Preheat oven to 350°F (175°C).
- **Prepare the Crust:**
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and 1 ½ inches up the sides of a 9-inch springform pan.
- Bake for 10 minutes at 350°F (175°C). Let cool completely.
- **Prepare the Filling:**
- In a large bowl, beat 2 (8 ounce) packages of cream cheese with ½ cup granulated sugar and 1 teaspoon vanilla extract at medium speed until smooth and creamy.
- Add 4 large eggs one at a time, mixing well after each addition. Beat until just combined. Do not overmix.
- Reserve 1 cup of the cream cheese batter in a separate bowl.
- Add 1 cup granulated sugar, 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg to the remaining cream cheese batter. Mix until well combined.
- Spoon alternating dollops of the pumpkin batter and the reserved cream cheese batter into the prepared crust.
- Gently swirl the batters together with a knife or toothpick, creating a marble effect.
- Bake for 55-60 minutes at 350°F (175°C), or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Carefully loosen the cake from the edge of the pan. Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
92g
Fat
63g
Carbs
15g
