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Marbled Pumpkin Cheesecake

Rated as 4.61 out of 5 Stars

"This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference."
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Ingredients

7 h 40 m servings 350 cals
Original recipe yields 12 servings (1 - 9 inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
  3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 350 calories; 25.3 g fat; 26.8 g carbohydrates; 5.8 g protein; 101 mg cholesterol; 221 mg sodium. Full nutrition

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Reviews

Read all reviews 612
  1. 794 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This was my very first homeade cheesecake... I was surprised at how user-friendly it was. Everyone loved it but I'll share what I think are necessary modifications: -I would do only half ginge...

Most helpful critical review

Okay, but I've had better. Maybe if I had read the reviews first and added more spice and pumpkin and had refrigerated the batter for better marbling effect and checked it way before the 55 minu...

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This was my very first homeade cheesecake... I was surprised at how user-friendly it was. Everyone loved it but I'll share what I think are necessary modifications: -I would do only half ginge...

This is a great recipe, and i've made it twice, the first time it was OK, the second time was perfection. The 2nd time, I did what other have recommended and added more spice to the pumpkin chee...

This is a great recipes but I found that making the 18 serving size made better presentation. I also agree that it needed quite a bit more spice. I added all spice, cloves and ginger.

I have been using this recipe a few years now and love it! I have even managed to convert pumpkin pie haters into lovers with this....the crust makes all the difference. Thank you for sharing.

This recipe is wonderful. I made this in mini cupcakes and baked for only 20 minutes and it turned out great!! I made it for a work pot-luck and everybody raved about how the gingersnap crust wa...

I made this recipe twice and both times it was a hit! The second time I left it in the mixer for about 10 minutes and it got really light and fluffy. It completely filled the springform pan an...

I made this for Thanksgiving and it was a HUGE hit. It didn't last more than 24 hours. Which is saying a LOT since there were about 20 other desserts available. I didn't have any gingersnap c...

Okay, but I've had better. Maybe if I had read the reviews first and added more spice and pumpkin and had refrigerated the batter for better marbling effect and checked it way before the 55 minu...

This turned out perfect. No cracks and very pretty presentation. Everyone thought it was too sweet, maybe I slipped on the sugar. I put the water pan on the bottom rack as others suggested an...