Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake

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


  • 1 1/2 cups crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/3 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  1. 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.
  2. 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
  3. 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.
  4. 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.

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