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

Marble Pumpkin Cheesecake

This easy cheesecake pairs a nutty ginger crust with a rich, creamy pumpkin filling. The marble effect is easy to create too.
Prep Time:15 mins
Cook Time:55 mins
Chilling Time:4 hrs
Total Time:5 hrs 10 mins
Servings:12 slices


For base:

  • 1 ½ cups gingersnap cookies crushed
  • ½ cup pecans chopped
  • 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


  • 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.


  • 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.


Calories: 247kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 160mg | Potassium: 148mg | Fiber: 2g | Sugar: 19g | Vitamin A: 4073IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg