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Pumpkin Marble Cheesecake
in Diana's Recipe Book
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Average Rating:
(total ratings: 5) |
| Servings: 12 |
| Comments: Pumpkin Marble Cheesecake has become an American favorite for a Thanksgivng or Christmas dessert in the last 10 to 20 years; running a very close second to Plain Pumpkin Cheesecake, and to the all-time favorite Pumpkin Pie. This is a very easy and basic recipe that almost anyone can prepare that has just even a little knowledge of baking. It's truly a yummy dessert that even people who don't care for pumpkin, seem to like quite alot! |
Ingredients:  2 cups finely crushed ginger snap cookies 1/2 cup finely chopped pecans 6 tbsp. butter or margarine, melted 3 packages (8 oz. each) cream cheese, softened* (See Tip below on How To Soften Cream Cheese) 1 cup granulated sugar, divided 1 tsp. vanilla extract 3 large eggs 1 cup canned 100% pure pumpkin (NOT pumpkin pie filling) 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg dash ground cloves |
| Instructions: Preheat oven to 325°F (160°C). Note: If using a dark colored nonstick springform pan, preheat oven to 300°F (150°C) instead. Mix together the ginger snap cookie crumbs, chopped pecans and melted butter; press into bottom and 2 inches up the sides of 9-inch springform pan. Beat the cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1 1/2 cups of the plain cream cheese batter. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining (larger amount batter) batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marbled effect. Bake at 325°F (160°C) for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300°F for 55 minutes if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate cheesecake for 6 hours or overnight. Serve chilled, and refrigerate any leftovers. Makes 12 servings. Tip: How To Soften Cream Cheese: Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on HIGH 30 to 45 seconds or until slightly softened. Recipe adapted from Kraft Foods. |
| Source: DianasDesserts.com |
| Date: February 20, 2002-Revised on Nov. 27, 2003 |
Reviews
Reviewer: Brandi
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Excellent recipe! I made three cheesecakes and they all disappeared in a FLASH! Mmm Mmm good.
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Excellent recipe! I made three cheesecakes and they all disappeared in a FLASH! Mmm Mmm good.
Reviewer: Erricka Jones
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Another favorite in the fall! My husband loves cheesecake and pumpkin pie. I had to try this recipe. This is what he wants for his birthday, every year, instead of a birthday cake!
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Another favorite in the fall! My husband loves cheesecake and pumpkin pie. I had to try this recipe. This is what he wants for his birthday, every year, instead of a birthday cake!
Reviewer: Dianna Leyva
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This dessert was the talk of the Thanksgiving dinner. They loved it so much that the next day they wanted more!
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This dessert was the talk of the Thanksgiving dinner. They loved it so much that the next day they wanted more!
Reviewer: Jamie
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This is my favorite dessert to make for the holiday and everyone loves it!!
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This is my favorite dessert to make for the holiday and everyone loves it!!
Reviewer: micaela
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This is the 3rd year in a row I made it for Thanksgiving. My family keeps asking for it!
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This is the 3rd year in a row I made it for Thanksgiving. My family keeps asking for it!