Pumpkin Marble Cheesecake Recipe

Pumpkin Marble Cheesecake Recipe

Desserts Recipes

Pumpkin Marble Cheesecake Recipe

How to Make Pumpkin Marble Cheesecake

2 cups gingersnap cookie crumbs
1/2 cup finely chopped pecans
6 tablespoons butter melted

3 packages (8 ounces each) Philadelphia Cream Cheese Softened
1 cup sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumkin
1 teaspoon ground cinnamon
1/4 teaspoon grounblended nutmeg

MIX crumbs pecans and butter press onto bottome and 2 inches up side of 9-inch springform pan.

MIX cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Reserve 1 1/2 cups batter. Add remaining 1/4 cup sugar, pumpkin and spices to remaining batter, mix well. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of plain batter. Repeat layers. Cut through batter with knife several times for marble effect.

BAKE at 325 degrees for 55 minutes or until center is almost set if using a silver springform pan. Bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake, cool before removing rim of pan. Refrigerate 4 hours or overnight. Makes 12 Servings

Prep Time: 25 minutes plus refrigerating
Bake Time: 55 minutes


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