Ingredients for V's Marbled Pumpkin Cheesecake
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How to Make V's Marbled Pumpkin Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, beat together 16 ounces cream cheese, ½ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Set aside 1 cup of the cream cheese mixture.
- In a separate bowl, whisk together ½ cup granulated sugar, 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Gently fold the pumpkin mixture into the remaining cream cheese mixture.
- Pour the pumpkin batter into your prepared crust. Drop spoonfuls of the plain cream cheese batter on top. Swirl the two batters together with a knife for a marbled effect.
- Bake at 350°F (175°C) for 15 minutes.
- Reduce oven temperature to 300°F (150°C) and bake for an additional 40 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
147g
Fat
41g
Carbs
15g
