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Marbled Pumpkin Cheesecake

The rich flavor of a cheesecake with a light autumn twist.

Yield: Serves 12


  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 2- 8oz. packages reduced- or no-fat cream cheese, softened
  • 3/4 cup granulated sugar, divided (or sugar substitute)
  • 1 tsp. vanilla extract
  • 3 eggs
  • 1 cup canned or cooked pumpkin
  • 1 1/2 tsp. pumpkin pie spice


  1. Preheat oven to 400 degrees F
  2. Combine crumbs and butter
  3. Press firmly on bottom and up sides of pie plate
  4. Bake for 5 minutes
  5. Remove from oven, cool
  6. Reduce temperature to 325 degrees F
  7. In large mixer bowl, beat cream cheese, 1/2 cup sugar and vanilla until blended
  8. Beat in eggs one at a time
  9. Reserve 1 cup batter
  10. Add remaining sugar, pumpkin, and pumpkin pie spice to remaining batter; mix well
  11. Alternately layer pumpkin and cream cheese batters over crust
  12. Cut through batters with knife several times for marble effect
  13. Bake for 45 to 50 minutes or until cheesecake springs back slightly when touched
  14. Loosen cake from rim of pan
  15. Let cool to room temperature then chill

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