954.721.7710 | CONTACT US
Skip to main content
73°
  • Wed
    08/04
    light rain
    light rain
    89°/73°
  • Thu
    08/05
    scattered clouds
    scattered clouds
    93°/79°
  • Fri
    08/06
    overcast clouds
    overcast clouds
    91°/82°
Recipes

Pumpkin Marbled Cheesecake

X

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

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

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.