MARBLED PUMPKIN CHEESECAKE
A gingersnap crust pairs well with the pumpkin and cream cheese filling. -Judy Shatzer, Upper Strasburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10-15 minutes or until set. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Transfer 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside., Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; reserve 1/2 cup. Pour pumpkin filling over crust. Top with plain filling. Cut through filling with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. hot water to larger pan. , Bake at 325° for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 423 calories, Fat 30g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 349mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 8g protein.
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Arogya Dhimal
[email protected]Thank you for sharing this recipe!
Eileene Guerrero
[email protected]I'm so glad I found this recipe.
Godwin Ukam
[email protected]This is the perfect fall dessert.
Manoj Bk
[email protected]This cheesecake is so good, I could eat it every day.
Shube Omar
[email protected]I can't wait to make this cheesecake again for my next party.
Bengali
[email protected]This cheesecake is a must-try for pumpkin lovers.
Md.KhairuL HasaN
[email protected]This is the best pumpkin cheesecake I've ever had!
Eddy
[email protected]I would definitely recommend this recipe to others.
V Bhatta Sharma
[email protected]Overall, I thought this was a good recipe. It was easy to make and the cheesecake turned out well.
Shanice Elcock
[email protected]The cheesecake was a little dense for my liking. I would try using a different recipe next time.
Ajay Bhattarai
[email protected]This cheesecake was a little too sweet for my taste. I would reduce the amount of sugar in the recipe next time.
Robin Rocks
[email protected]I love how the pumpkin and cream cheese flavors swirled together. It made for a beautiful presentation.
Harriet Swims
[email protected]This cheesecake is so rich and decadent. It's perfect for a special occasion.
Amani AlMohtar
[email protected]I added a dollop of whipped cream to each slice. It was the perfect finishing touch.
Kanon Ks
[email protected]I used a pre-made graham cracker crust to save time. The cheesecake still turned out amazing.
Azan Alishah
[email protected]This was my first time making a marbled cheesecake and it turned out great! The instructions were clear and easy to follow.
Hasnain Hassan
[email protected]I love the combination of pumpkin and cheesecake. This recipe is easy to follow and the results are delicious.
Badsha Alam
[email protected]This marbled pumpkin cheesecake was a hit at my Thanksgiving dinner! The flavors were perfectly balanced and the texture was creamy and smooth. I will definitely be making this again.