Recipe

Marbled Pumpkin Cheesecake Recipe

Add Step-by-Step Photos	Mrsoul / All my dishes 6 months, 1 week ago 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. Prep:45m Cook:105m Servings:10	Mrsoul
	dessert

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Ingredients

Crust:

1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps

5 tablespoons unsalted butter, melted

1/3 cup sugar

1/8 teaspoon salt

Filling:

3 (8-oz) packages cream cheese, softened

1 3/4 cups sugar

3 tablespoons all-purpose flour

5 large eggs

1/2 teaspoon vanilla

2 large egg yolks

3/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon freshly grated nutmeg

15-oz can solid-pack pumpkin

Directions

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.

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Comments

michelle73 6 months, 1 week ago said:
Oh my! Bookmarked!

pipit13 6 months ago said:
This looks great. Will have to try it.
Welcome, and thank you.

lunasea 3 months ago said:
Great post - and great looking dessert. I love the flavors going on with this recipe and will be making this soon. Thanks so much!