I wanted to make a cookie using cream cheese but did not have any in my fridge. As luck would have it I did have goat cheese. So I built my recipe around the goat cheese incorporating flavors that would enhance it's flavor like rosemary and figs, which are some of my favorite ingredients.
5 1
Health Conscious
Preparation Time 15 minutes
Allergens Eggs, Lactose
Cuisine American

Marbled Pumpkin Cheesecake

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  • For the crust:
  • - 1 1/2 cups crushed gingersnaps
  • - 1/2 cups finely chopped pecans
  • - 1/3 cup butter, melted
  • For the filling:
  • - 2 8oz. packages cream cheese, softened
  • - 3/4 cups white sugar, divided
  • - 1 tsp vanilla
  • - 3 eggs
  • - 1 cup canned pumpkin
  • - 3/4 tsp cinnamon
  • - 1/4 tsp nutmeg
  • *1 recipe Pumpkin Whipped Cream
  • *1 handful mini semisweet chocolate chips


1. Preheat oven to 350 degrees. In medium bowl, mix crushed gingersnaps, pecans, and butter. Press into bottom and up sides of a 9" springform pan. Bake crust 10 minutes in preheated oven; set aside to cool.

2. In medium bowl, mix together 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 mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into remaining mixture.

3. Spread pumpkin mixture into crust and drop plain mixture by spoonfuls onto the top. Swirl with the tip of a knife to create the marbled effect.

4. Bake 55 minutes, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing rim. Chill 4 hours before serving.

5. Once chilled, prepare Pumpkin Whipped Cream.

6. Spread over cheesecake, then sprinkle with mini chips.


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