Marbled Pumpkin Cheesecake
From mrsoul 16 years ago
- 105 minutes to make
- Serves 10
Made this for friends, it was the hit of the party. For the crust I used half gingersnaps, half chocolate graham crackers. I also drizzled chocolate syrup over individual slices, for some flair.
Ingredients
- Crust: shopping list
- 1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps shopping list
- 5 tablespoons unsalted butter, melted shopping list
- 1/3 cup sugar shopping list
- 1/8 teaspoon salt shopping list
- Filling: shopping list
- 3 (8-oz) packages cream cheese, softened shopping list
- 1 3/4 cups sugar shopping list
- 3 tablespoons all-purpose flour shopping list
- 5 large eggs shopping list
- 1/2 teaspoon vanilla shopping list
- 2 large egg yolks shopping list
- 3/4 teaspoon ground cinnamon shopping list
- 1/8 teaspoon ground ginger shopping list
- 1/8 teaspoon ground allspice shopping list
- 1/8 teaspoon freshly grated nutmeg shopping list
- 15-oz can solid-pack pumpkin shopping list
How to make it
- Crust:
- Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
- Filling:
- Preheat oven to 550 degrees.
- Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.
- Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
- Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
leebear
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" It was excellent "