Pumpkin Marble Cheesecake

  • Prep Time: 25 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 10-12
  • Ingredients

    CRUST

  • 1 1/2 cupsgingersnap crumbs( cookies smashed)
  • 1/2 cupfinely chopped pecans
  • 1/3 cupmargarine, melted
  • FILLING

  • 2 (8ounce) packages cream cheese
  • 3/4 cupsugar, divided
  • 1teaspoonvanilla
  • 3eggs
  • 1cupcanned pumpkin
  • 3/4 teaspoonground cinnamon
  • 1/4 teaspoonground nutmeg
  • Directions

  • Preheat oven to 350°F.
  • ——CRUST——-.
  • Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F.
  • ———FILLING——–.
  • Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
  • Add eggs 1 at a time, mixing well after each.
  • Reserve 1 cup of batter.
  • Add remaining sugar, pumpkin and spices to remaining batter mixing well.
  • Spoon pumpkin and cream cheese batters alternately over crust.
  • Cut through batters with a knife multiple times to create a marble effect.
  • bake 55 minutes at 350°F.
  • loosen cake from edge of pan;cool before removing rim, refrigerate.
  • Reviews

  • “Great recipe .. First time I made cheesecake, and it turned out great .. thanks”

  • “This went fast at a recipe exchange. This one I enjoyed the most”

  • “This cheesecake is the best!!!It was extremely easy to make and the taste was outstanding.I had to bake mine for a little over an hour but, otherwise, I followed the recipe exactly.Thanks so much for posting this– my husband and I ate half of it in one sitting alone!: )”

  • “This is *the* best!!!Thanks for posting it!”

  • “Very Good.My son-in-law said it was Very Good!”

  • “I made this for Thanksgiving dinner it was a big hit. My stepfater who does not like cheese cake enjoyed a piece!!”

  • “Yummy! I made this for Thanksgiving dessert and everyone loved it.Also, for a garnish I added whipped cream and toasted pecans. Too bad there aren’t any left-overs! :)”

  • “A fabulous recipe! The cheesecake has a wonderful texture, and presentation is beautiful without any work at all.I used low-fat cream cheese, and real butter for the crust. Definitely use the Gingersnaps and pecans — they really add flare.”

  • “Awesome. Taste like pumpkin pie with a cheesecake texture. Used a graham craker crust and it was gone in one day.”

  • “Very good.I somehow ended up with a lot of extra filling (maybe my pie crust was too small), but it was delicious scooped up onto vanilla wafer cookies after the cheesecake was all gone.Great recipe, and a welcome change from pumpkin pie on Thanksgiving!”

  • “Yum-O! Decided to throw together NY Eve dinner yesterday and had all the ingredients on-hand. For crust, I used 6 giant undecorated gingerbread men cookies I had left over from Christmas. Decapitated and whirred them in food processor – which was kinda creepy! – but it all turned out great!”

  • “everyone at thanksgiving loved this cheesecake we put a pinch more of all the spices and about a quartercup more pumpkn, it was fabulous :)”

  • “This was an absolute winner for our Thanksgiving meal.It was nice to make something other than the traditional pumpkin pie and I can tell you that while we had plenty of turkey left over, there was not a single crumb of the cheesecake left!Will definitely put this in my “will make again” file.”

  • “I made this for my husbands birthday and he loved! (as did I 🙂 ) I kind of overbaked it so it didn’t look very ‘marble-like’, but it still tasted great! I made it gluten free by substituting GF Cinnamon Snaps for the regular gingersnaps and it worked great. I also used lowfat cream cheese. I think I will be making this for Thanksgiving!”

  • “I made this cheesecake for my rather large family and everyone loved it.DH is demanding that I make this regularly!Great recipe!”

  • “I love this cheesecake! I didn’t have any gingersnaps, so used graham cracker crumbs instead. I also used the entire 15 oz can of pumpkin and used 1 1/2 t pumpkin pie spice instead of the cinnamon and nutmeg. Thanks for sharing the recipe.”

  • “I made this for Thanksgiving dinner & it was good. I used a graham cracker crust instead of your mixture patially because of time & partially because I wasn’t sure about the ginger snapps. The filling split in several places (maybe my fault, just getting use to a new convection oven)but it was still tasty. “

  • “Love it! Love it! Love it! I’ve made this for the past two years and everyone oohs and aaahs over it. You have to use the gingersnaps- they make the recipe what it is. I leave the pecans out- sorry not a fan, and it turns out just fine!”

  • “This was a hit at a dinner my husband and I gave.One of the guests even took a piece home for her wheelchair-bound husband.Thanks for the recipe.Diana W.”

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