This perfect fall recipe makes a change from plain old pumpkin pie. It’s a marble pumpkin cheesecake that boasts a gently spiced gingersnap pecan crust along with creamy pumpkin filling. If you want to make something deliciously different this fall, this recipe is special enough for your Thanksgiving table!
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If you can’t choose between pumpkin pie and cheesecake for dessert, you don’t have to. Make this and you can enjoy the best of both worlds in one dessert. While it is in the oven, the kitchen will be full of amazing smells and I promise your mouth will already be watering.
Swirl the pumpkin with the cheesecake batter to get a cute marble effect. This would make a gorgeous dessert after a Thanksgiving dinner and you can save time on the day by preparing it ahead of time.
Check out my other pumpkin cheesecake which is similar, but without the swirl. I also love to serve pumpkin brownies or this old-fashioned peanut butter fudge during the fall time. They are also easy recipes that everyone loves this time of year.
Main Ingredients
Making this delicious cheesecake is quick and easy. The hardest thing about the recipe is waiting for it to cool down so you can enjoy a slice. Here are some of the key ingredients you will need to make marble pumpkin cheesecake like a pro:
- Gingersnap cookies: For the crust. Ginger has an earthy, spicy taste which is so good with the pumpkin flavor in the cheesecake filling. Not a ginger fan? No problem. You can use any crushed cookies in the crust. What about Oreos, chocolate wafers, or graham crackers?
- Pecans: To give a nutty flavor. I love using chopped pecans in the crust but walnuts are an alternative.
- Pumpkin: The main ingredient in the filling. Use canned pumpkin for this. Make sure it’s 100% natural pumpkin puree and not pumpkin pie filling which is already sweetened and spiced.
- Cinnamon & nutmeg: For a kick of spice. These warm, earthy spices are amazing with the pumpkin taste. Pumpkin pie spice usually includes ginger too but you don’t need to add that since the crust is made with gingersnap cookies.
- Sugar: To add sweetness. I used white sugar but you could use brown if you prefer.
Instructions Overview
I’m sure you’re already planning to make this marble pumpkin cheesecake. If you’re still on the fence, you’ll want to add it to your ‘must make’ list when you learn how simple the cheesecake is to prepare!
First, preheat the oven and then you can make the crust. Combine the cookie crumbs with the pecans and melted butter then press this into a 9-inch cake dish and bake for 10 minutes. Combine the cream cheese with the vanilla and sugar then add the eggs. Keep one cup of this mixture aside.
Next, you will add the pumpkin to the cream cheese mixture along with the spices. Spoon the pumpkin mixture over the crust and add the reserved cup of cream cheese mixture on top. Use a knife to swirl so you get that marble pattern then simply bake for an hour and chill for several hours.
Common Questions
Marble pumpkin cheesecake is decidedly American but how does this differ from the Italian kind of cheesecake? Well, Italian cheesecake is typically prepared using ricotta instead of cream cheese. It’s dryer, lighter, and more cake-like too. Which kind is best? I couldn’t possibly decide!
The choice of cheese does matter since this is the main ingredient and the reason behind this dessert’s name. Although ricotta is the usual Italian choice, many American cheesecakes rely on cream cheese instead. Choose full-fat cream cheese when making cheesecake. This ensures the best, richest result.
Marble cake and marble cheesecake date back to 19th century Germany. German immigrants introduced this delicacy to America and the name refers to two different colors of batter being combined.
Yes, these are two terms for the same thing. It might also be labeled as 100% pumpkin too. The only thing to watch out for is not to get "pumpkin pie filling" because this is very different and has already been spiced and sweetened.
A slice of marble pumpkin cheesecake is nice with a little whipped cream on top. You could even drizzle some chocolate syrup over it, for added indulgence.
It is important to let the cheesecake chill for several hours before serving. Otherwise, you won’t be able to slice it cleanly and the filling won’t be completely set. So make it at least several hours ahead.
This cheesecake will keep for up to 4 days in the refrigerator in an airtight container, but serve within 24 hours for the freshest results.
Yes, you can freeze this delicious homemade dessert. Freeze it in portions and enjoy it within 2 months.
After 55 minutes, the cheesecake should be cooked. It should be slightly wobbly still in the middle. Any more than that and it might need another few minutes. Don’t worry - after chilling it, the filling will firm up perfectly!
Chopnotch Tips
- Use full-fat cream cheese for the richest result. You will want to go all-out if you’re making this as your Thanksgiving dessert. And even if you aren’t, full-fat cream cheese is better anyway.
- Let the cheesecake cool completely before refrigerating it, otherwise, you run the risk of the filling turning watery. Give it at least 4 hours of chilling time before serving. I know you will want to eat it immediately, but let it firm up first - the flavor is worth waiting for!
- A knife, fork, or chopstick will work for making the marble effect. Another way to make it is to add dollops of each mixture to the crust, but the first method tends to give a prettier result.
Marble pumpkin cheesecake is the perfect dessert for the fall. The spiced crust and creamy pumpkin filling work so well together and it’s super-easy to make. Oh, and you can make it ahead which is yet another reason to choose this simple recipe!
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Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Marble Pumpkin Cheesecake
Ingredients
For base:
- 1 ½ cups gingersnap cookies, crushed
- ½ cup pecans, chopped
- â…“ cup unsalted butter, melted
For cheesecake:
- 1 cup canned pumpkin
- 16 ounces cream cheese, softened
- 3 eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- 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 to 6 hours.
Notes
- Use full-fat cream cheese for the richest result. You will want to go all-out if you’re making this as your Thanksgiving dessert. And even if you aren’t, full-fat cream cheese is better anyway.
- Let the cheesecake cool completely before refrigerating it, otherwise, you run the risk of the filling turning watery. Give it at least 4 hours of chilling time before serving. I know you will want to eat it immediately, but let it firm up first - the flavor is worth waiting for!
- A knife, fork, or chopstick will work for making the marble effect. Another way to make it is to add dollops of each mixture to the crust, but the first method tends to give a prettier result.
This is a delish cheesecake recipe, and your tips make it so simple to make!
This is my all-time favorite dessert for the holidays!
Yummy! This looks so delicious and yummy! I can't wait to give this recipe a try! My family is going to love this!
Woww, this cheese cake looks awesome. Pumpkin flavor is too good.
Oooh, I never thought to put pumpkin in a cheesecake. This looks delicious.
Love the gingersnap and pecan crust. It really gives the recipe a holiday flair.
Wow this recipe looks delicious! I should put it on my baking to do list. Thank you for sharing!
Thanks, Miranda! Enjoy!