Marbled Pumpkin Cheesecake
Total TimePrep: 25 min. Bake: 70 min. + chilling
- 1 cup finely crushed gingersnaps (about 20 cookies)
- 3 tablespoons butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 tablespoons cornstarch, divided
- 1 cup sour cream
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 teaspoon lemon juice
- 3/4 cup canned pumpkin
- 3 tablespoons dark brown sugar
- 1 tablespoon molasses
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10-15 minutes or until set. Cool on a wire rack.
- In a large bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Transfer 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside.
- Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; reserve 1/2 cup. Pour pumpkin filling over crust. Top with plain filling. Cut through filling with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
- Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. hot water to larger pan.
- Bake at 325° for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts1 piece: 423 calories, 30g fat (18g saturated fat), 135mg cholesterol, 349mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 8g protein.
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Nov 25, 2019
I have just made this cheesecake and after reviewing the recipe, i found it complete, the reserved cheese goes over the pumpkin and it's swirled with the below batter, then you dallop the reserved pumpkin on top of white cheese batter and swirl, my only fault, is I may have too heavily swirled the pumpkin dallops, lol, but was/ is great, i am so glad to have found this very easy recipe, thank you for sharing.
Nov 11, 2019
It is too bad there are so many idiots out there--the instructions are perfectly clear and complete. Just pay attention. Obviously these are inexperienced bakers and haven't a clue.
Dec 26, 2013
There are some instructions missing in this recipe but it's not too hard to figure out. Really delicious.
Nov 28, 2013
I think that the recipe doesn't tell you what to do with the reserved filling.
May 3, 2012
I made this for Thanksgiving this past year and it was wonderful! The only problem I ran into was the spices: the were alittle overwhelming to me. I would say a dash of the nutmeg and the cloves and only one teaspoon of ginger just to tone it down a bit.
Dec 10, 2011
Made this for christmas several years ago. Everyone loved it.
Sep 16, 2011
oh yes, I've been thinking of ginger crust and pumpkin pie or a cake....Now I'm going to try this. thanks .
Dec 24, 2010
I made this cheesecake for Thanksgiving, it was wonderful! I have been asked to make it again for Christmas!!
Nov 21, 2010
apparently no one quality checks the website for accuracy.
Dec 21, 2009
Even though the directions are not complete, this is one of the most delicious cheesecakes I have had! Luckily I am good at improvising, so I just figured out what to do with the remaining batter. I made it and brought it to a pot luck at my office, and it was gone within 10 minutes! I am definately going to make this again and again!!