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Pumpkin Marbled Cheesecake


Looking to put a spin on your Thanksgiving desert this year? Check out this recipe!


  • 1 ½ cups crushed gingersnap cookies
  • ½ cup finely chopped pecans
  • ½ cup butter melted
  • 8oz. package cream cheese
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup canned pumpkin puree
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • Whipped cream and pecans for garnish

Step by Step:

  1. Heat oven to 350
  2. Stir together crushed cookies, pecans, and butter in a bowl. Press into bottom and 1 inch up the sides of a 9inch spring form pan. Bake 10 minutes.
  3. Meanwhile beat together cream cheese, ½ cup sugar and vanilla in a bowl with an electric mixer just until smooth. Beat in eggs one at a time, blending well after each addition. Reserve 1 cup batter, then beat in remaining ¼ cup sugar, the pumpkin, cinnamon, nutmeg and allspice into remaining batter.
  4. Spread pumpkin batter into crust. Drop reserved 1 cup plain batter by spoonful’s onto top. Swirl with a knife to create a marble effect.
  5. Bake until filling is jiggly only in the center, 45 minutes. Let cool on a wire rack 15 minutes. Run a knife around edge to loosen; let cool 1 ½ hours more before removing from pan rim. Chill at least 4 hours. Garnish with whipped cream and pecans.

Note: if you have a really good oven 40 minutes baking time will do.