Marble pumpkin cheesecake

Two fall favorite desserts – pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your Thanksgiving dinner party.
Two fall favorite desserts - pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake

Little over a week until Thanksgiving and I’m still struggling with the menu. It’s a funny story actually. If you had asked me two weeks ago I told you I have everything ready for Thanksgiving. I had written down when I have to go shopping, what I have to buy, when I should start my cooking and how many days in advance I could start baking. I was all set. Until few days ago when I came home with 5 cans of pumpkin puree.

Seeing the pile of pumpkin cans at the local store made me realize how much I miss if I just move on to the peppermint. All the pumpkin recipes I have pinned but haven’t tried any. All the classic Thanksgiving desserts I haven’t yet made.

Although there will always be seasonal desserts I want to try, this week I’m all about Thanksgiving desserts. So, mind me if I make you change your Thanksgiving menu. Don’t worry. We’re in this together!

Two fall favorite desserts - pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake

The idea of this marble pumpkin cheesecake started after making these chocolate pumpkin bars. As I mentioned in the bars recipe, the pumpkin layer is actually a pumpkin cheesecake. With cheesecake being my favorite dessert it was obvious I would make a pumpkin cheesecake with one of the pumpkin puree cans.

Just like other cheesecake recipes, it starts with the crust. It depends on my mood what I use for the crust. I may go all graham crackers, other times I made the crust using oats or nuts, even pie crust. This time I used both graham crackers and gingersnaps.

The gingersnaps give a little something to the crust. The spicy flavors blends in the rich creamy filling.Of course, if you prefer just graham crackers, go ahead. Leave the gingersnaps out.

Pumpkin cheesecake

I have seen a couple of recipes where the crust is baked for a couple of minutes before filled with the pumpkin cheesecake filling, but I skipped this step and just refrigerated the crust while mixing the filling.

The pumpkin cheesecake filling may sound a little complicated, but if you follow the easy steps it’s actually a breeze to make it. And you may even make prettier swirls.

Marble pumpkin cheesecake recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 6 hours

Yield: one 9 inch cheesecake

Marble pumpkin cheesecake recipe

Two fall favorite desserts – pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your Thanksgiving dinner party.

Ingredients

    Crust
  • 1 1/4 cup graham crackers & gingersnap crumbs
  • 1 teaspoon pumpkin pie spices
  • 1/4 cup melted butter
  • Pumpkin cheesecake filling
  • 2 packages 8 oz each room temperature cream cheese (Philadelphia)
  • 1/3 cup granulated sugar
  • 2 tablespoons heavy cream
  • 1 egg
  • 1 cup (8 oz) canned or homemade pumpkin puree
  • 1/3 cup brown sugar
  • 1/2 teaspoon pumpkin pie spices

Instructions

  1. Heat oven to 375°F.
  2. In small bowl, mix the crumbs with the spices and the melted butter. With your fingers, press evenly on the bottom and the sides of a 9" round pan with removable bottom.
  3. Refrigerate for 5-10 minutes.
  4. In a mixing bowl add the cream cheese, 1/3 cup sugar and heavy cream. With the paddle attachment on, stir on low speed until fluffy.
  5. Add the egg and blend well.
  6. Reserve 2/3 cup of the creese mixture.
  7. Add the pumpkin puree, brown sugar and pumpkin pie spices to the remaining cheese mixture.
  8. Blend well.
  9. Pour the pumpkin cheese mixture into the chilled crust. Spread evenly.
  10. With a spoon, drop dollops of the reserved cream cheese mixture and make some swirls with a fork or knife.
  11. Bake in preheated oven for 25 minutes or until the center is set.
  12. Turn the oven off, leave the door open and let the cheesecake to cool for at least 1 hour. Run a knife around the cheesecake for easy removal of the pan.
  13. Refrigerate for a couple of hours before slicing.

Notes

The recipe calls for 1 CUP of pumpkin puree, NOT an entire can. 1 cup = 8 oz = 226 grams

http://roxanashomebaking.com/marble-pumpkin-cheesecake-recipe/

Other Thanksgiving recipes you may like

Cranberry Cheesecake

Cranberry cheesecake

Pecan pumpkin roll cake 

Pecan pumpkin roll cake

Chocolate pecan cheesecake 

Chocolate pecan cheesecake

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. says

    I love cheesecake though I have never had pumpkin cheesecake. Yours looks delicious and so professionally done!
    Stopping by from the “Wow Me Wednesday Linky”. Following you via Google +.
    Have a great day :)

  2. Sandy_of_WV says

    Oh my… your pics make me want to eat my computer screen — STOP — nope, go ahead and make/post the wonderful recipes that you are sharing — love them and thanks! :)

  3. Kay says

    Canadian Thanksgiving is this weekend. This beauty is in the oven now.mso excited to try it! Thanks for the great recipe.

  4. Monica E. says

    Just made this last night and it is delicious! I made it without a mixer because mine recently broke, but it was still ready and turned out great! Thanks for the recipe :)

  5. Jes says

    Made this for my husband’s birthday and everyone loved it! I also used gluten free vanilla and gingersnap cookies for the crust. Thank you!

  6. Stephanie says

    i made this last night for my family’s thanksgiving dinner. Everyone loved it and I got a lot of compliments. I was worried I over baked it since I had never made a cheesecake before but it was perfect. My marbling wasn’t quite as good as yours, but still delicious!

    • says

      Hi Sarah,

      Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, allspice and cloves. Depending on the manufactured, it slightly depends the quantities f the spices, but you can make your own to fit your taste.

      Thanks,
      Roxana

  7. Angela says

    I only have a 10′ round pan. Would that work for this recipe or do i have to tweak it a bit. I’m freaking out because I’m making it for my in-laws and thanksgiving is just around the corner.

    • says

      Hi Angela,
      You can use a 10″ round pan, just keep an eye on the cheesecake since it will take less time to bake. maybe check the cheesecake 10-15 minutes earlier)

      Thanks,
      Roxana

  8. says

    Gorgeous! I saw this the other day and decided to make it for Thanksgiving this year. I’m so excited!

    I featured this post in a Thanksgiving round-up today. I hope you don’t mind!

  9. Patti says

    I was so excited to make this. I guess I should have made sure the reserved cream cheese mix was warmer because I ended up little globs of cream cheese.:/

    • says

      Hi Patti,
      If you ended up with little globs of cream cheese it means your cheese was not at room temperature when you mixed it with the other ingredients.
      To bring cream cheese to room temperature, I leave the packages on the counter for an hour or so

  10. pamelah says

    Is this the larger or smaller pumpkin filling can? My husband insists I’m using too much with the bigger can, but the first batch turned out pretty good (albeit goopy, despite the fact that I ended up giving it another 10-15 minutes in the oven).

    • says

      Hi Donna,
      If you want to make cheesecake bars, use the same amount of ingredients but bake the cheesecake in a 8X8″ baking pan.
      For a 13X9″ baking pan, double the recipe.

      Thanks,
      Roxana

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