Shared by nadia.festoso
Rating
5 1
Difficult
Health Conscious
Preparation Time 15 minutes
Allergens Eggs, Lactose
Cuisine American

Marbled Pumpkin Cheesecake

Add to Collection

Ingredients

  • 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

Instructions

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.

Comments

Who wants to make this 1

Yum