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.
- 1 ½ cups gingersnap cookies crushed
- ½ cup pecans chopped
- ⅓ cup unsalted butter melted
- 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