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Marble Pumpkin Cheesecake

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Can’t decide between pumpkin pie or cheesecake for your holiday dessert? Then make marble pumpkin cheesecake and get the best of both worlds. Luscious cheesecake meets its match with delightful pumpkin mixed in for a creamy, dreamy dessert that everyone will gush over.

A slice of marble pumpkin cheesecake on a plate with a fork.

What Goes Into Marble Pumpkin Cheesecake?

Much like any other cheesecake recipe, marble pumpkin cheesecake begins with the crust. The gingersnaps create a bit of a spicy flavor to contrast with the pumpkin-spiced creamy filling. It only takes 3 ingredients to make your crust so it’s literally a piece of cake!

Speaking of cake though, the filling is only made from 7 other ingredients. There’s softened cream cheese, canned pumpkin, eggs, sugar, vanilla extract, nutmeg, and cinnamon to render it the perfect hybrid between 2 of the most show-stopping desserts on your holiday table. Only with this one, it might just be the only thing anyone ever requests you make for holiday dessert from here on out. Good thing it’s so easy, you can’t say no!

A marble pumpkin cheesecake with a slice cut out of it.

Common Questions

What is the best cream cheese to use for cheesecake?

If you want the best flavor and texture, buy the regular full-fat type of cream cheese. The brand isn’t as important as the fat content. You’ll want to pull out all the stops for this splendid dessert.

How do you know when your cheesecake is done?

After baking for 55 minutes, your dessert should be good to go. To ensure it’s finished though, you can check it by hitting the pan with a spoon. It should wobble ever-so-slightly if it’s ready, at which point you can take it out and let it cool before refrigerating.

Why is my cheesecake watery?

With any kind of cheesecake, it can turn watery if you do not refrigerate it properly before you serve it. Make sure it has cooled completely before you pop it in the fridge, then let it chill for 4 to 6 hours.

Should I use pumpkin pie filling?

Stick with plain canned pumpkin for this recipe since you will be adding your own sugar and spices to the mix.

Chopnotch Tips

  • Be sure to bake the crust first before adding the filling or else you’ll have a soggy crust.
  • Make sure you leave enough time for this dessert to properly chill before you plan on serving it!
  • You can also layer the pumpkin and cheesecake elements, though it has such a beautiful, fall-like presentation when you swirl the 2 together to create a marbled effect.

Gobble, gobble!

How to Make

Marble Pumpkin Cheesecake

Marble pumpkin cheesecake takes everything you love about pumpkin pie and the best cheesecake with a twist of gingersnap crust for a harmonious union that makes everyone lick their plates clean.
Prep Time: 15 mins
Cook Time: 55 mins
Chill time: 6 hrs
Total Time: 7 hrs 10 mins
Servings: 10


For base:

  • 1 ½ cups gingersnap cookies, crushed
  • ½ cup pecans, chopped
  • cup butter, melted

For cheesecake:

  • 1 cup canned pumpkin
  • 2 8 oz packages cream cheese, softened
  • 3 eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
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  • Preheat the oven to 350 F. Mix cookies, butter, and pecans in a bowl. Press into a 9-inch cake pan and bake for 10 minutes.
  • Mix cream cheese, sugar, and vanilla in a bowl. Add eggs one at a time and beat well to combine. Pour 1 cup mixture into a separate bowl and set aside.
  • Add pumpkin to the cheese mixture and add sugar, cinnamon, and nutmeg.
  • Top the base with pumpkin mixture and add plain batter on top. Swirl with a fork or a knife.
  • Bake for 55 minutes. Let cool completely and chill for at least 4-6 hours.

Nutrition Facts

Calories: 247kcal (12%), Carbohydrates: 31g (10%), Protein: 3g (6%), Fat: 13g (20%), Saturated Fat: 5g (31%), Cholesterol: 66mg (22%), Sodium: 160mg (7%), Potassium: 148mg (4%), Fiber: 2g (8%), Sugar: 19g (21%), Vitamin A: 4073IU (81%), Vitamin C: 1mg (1%), Calcium: 34mg (3%), Iron: 2mg (11%)

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