Impress your guest with this marbled cheesecake that's surprisingly easy to make.

Anonymous

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
4 hrs
total:
5 hrs 5 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.

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  • Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.

  • Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

Nutrition Facts

375 calories; protein 6.6g 13% DV; carbohydrates 30.4g 10% DV; fat 27.4g 42% DV; cholesterol 127.2mg 42% DV; sodium 376.2mg 15% DV. Full Nutrition
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Reviews

Rating: 5 stars
11/04/2008
I made this several years ago for Thanksgiving dessert then lost the recipe. It is really easy and very good. I did not have a springform pan so used a 9" pie pan and it worked just as well. Read More
(102)
Rating: 5 stars
12/06/2010
I did everything exactly as stated. But before making this cheesecake I read all about how to make the best cheesecake on the site. I used a hot water bath to bake my cheesecake and let it sit in the oven when the time was up to slowly cool. Took it to Thanksgiving dinner the next day. It was the creamiest cheesecake ever! Everyone raved about it! And it was beautiful to look at too. Next time I will omit the ground pecans. We didn't think it added to the flavor and the texture of nuts with the creamy filling didn't seem to go together. But that's just us. Read More
(71)
Rating: 4 stars
10/27/2009
Made a few modifications - used ready made graham cracker crust and low fat cream cheese. It was easy to make and turned out fantastic, I will definitely be making this one again. Read More
(61)
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Rating: 5 stars
04/14/2009
I have used this recipe for years & it always comes out perfect. I love pecans but eventually omitted them as the gingersnaps overwhelm them & you can't really taste them. Either way, this one is a winner! Read More
(33)
Rating: 5 stars
11/26/2008
EASY EASY EASY.. I have made this recipe for 2 seperate Thanksgiving parties this season and everyone has LOVED it.. I will be making it again today for Thanksgiving with my family tomorrow. It is so YUMMY and looks like you bought it from a bakery. The second time I made it my 4 yr old "helped" me so, it is pretty fail-proof.. I think this is a keeper for sure. Read More
(23)
Rating: 5 stars
11/22/2008
This is AWESOME! Looks like it came from a professional! The swirl is so easy, but makes it look so great! You gotta try it! Read More
(20)
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Rating: 5 stars
02/26/2009
I make the crust without the nuts, due to allergies, but it comes out perfect every time! I now have to make 2 at a time just so there will be enough to go around!! Read More
(16)
Rating: 5 stars
12/07/2010
Killer pie!!!!! couldn't find the ginger crackers so I used a regular pie shell for one... delicious. Crushed some regular ginger snaps and chopped pecans and put on the pie shell before pouring on the mixture in another. The second was great, but not enough better to make all that effort worthwhile. Read More
(14)
Rating: 5 stars
01/20/2011
i loved this! brought left overs to work and shared. i kept getting comments about how they have never liked pumpkin, but this was one of the best cheesecakes they've ever had! Read More
(13)
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