Recipe: Pumpkin Marble Cheesecake

Pumpkin Marble Cheescake



What You Need:


1 ½ c. Gingersnap crumbs

½ c. finely chopped pecans

1/3 c. margarine, melted

16 oz. cream cheese, softened

¾ c. sugar

3 eggs

1 c. canned pumpkin

¾ tsp. cinnamon

¼ tsp. ground nutmeg

1 tsp. vanilla




  1. Combine crumbs, pecans, and margarines. Press onto bottom and 1 ½ inches up the side of a 9-in. springform pan.
  2. Bake at 350°F for ten minutes.
  3. Combine cream cheese, ½ c. sugar, and vanilla until well blended.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Reserve 1 c. batter, chilled.
  6. Add remaining sugar, pumpkin, and spices to remaining batter. Mix well.
  7. Alternately layer pumpkin and cream cheese batters over crust.
  8. Using a knife, cut through the layers to create a marble effect.
  9. Bake at 350°F for 55 minutes.
  10. Loosen cake from rim of pan. Let cool before removing rim of pan.
  11. Chill until serving.

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