Marbled Pumpkin Cheesecake Recipe
Marbled pumpkin cheesecake is a beautiful and delicious cheesecake. It has crispy crust with crunchy pecans and crumbled gingersnap cookies. The cream cheese filling in the cake is flavored with pumpkin, vanilla and cream cheese. This thick and smooth filling is sweetened by adding sugar. It's a scrumptious Thanksgiving dessert to be enjoyed at the family feast.
Equipment
- Bowl
- 9-inches Springform Pan
- Spatula
- Whisk
- Blender
- Spoon
Ingredients
- 1.5 cup Gingersnap Cookies (crushed)
- 1/2 cup Pecans (finely chopped)
- 3/4 cup Sugar
- 3 Eggs
- 3/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Nutmeg
- 1 cup Pumpkin (canned)
- 1/3 cup Butter (melted)
- 16 ounces Cream Cheese
Instructions
- Take a medium bowl and add crushed gingersnap cookies, pecans, and butter to it. Mix them together and transfer the mixture into the springform pan. Press the mixture at the bottom and the sides of the pan using a spoon and bake it in a preheated oven (350 F) for about 10 minutes.
- Now, take a medium-sized bowl and whisk cream cheese, sugar, and vanilla in it. Blend in one egg at a time and make a smooth batter. Reserve one cup of batter for later and add cinnamon, pumpkin, and nutmeg to it. Now, blend the mixture into a smooth batter.
- Transfer the batter into the crust and spread it. Spoon some of the plain better (reserved batter) and create the marble effect using a knife. Bake it for about 55 minutes until the filling gets firm. Cool it in the refrigerator for at least 4 to 6 hours before serving.
Video
Nutrition
Calories: 350kcal | Carbohydrates: 32g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 300mg | Potassium: 167mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2595IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
Tried this recipe?Let us know how it was!