Recipe of Marble Cake Design Ideas

Marbled Pumpkin Cheesecake

Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat.

Recipe Summary Marbled Pumpkin Cheesecake

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

Ingredients | Marble Cake Design Ideas

1 ½ cups crushed gingersnap cookies

½ cup finely chopped pecans

⅓ cup butter, melted

2 (8 ounce) packages cream cheese, softened

¾ cup white sugar, divided

1 teaspoon vanilla extract

3 eggs

1 cup canned pumpkin

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Directions

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.

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.

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.

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.

Info | Marble Cake Design Ideas

prep: 30 mins cook: 1 hr 10 mins additional: 6 hrs total: 7 hrs 40 mins Servings: 12 Yield: 1 - 9 inch cake

TAG : Marbled Pumpkin Cheesecake

Fruits and Vegetables, Vegetables, Squash,