Marbled Pumpkin Cheesecake

This pumpkin cheesecake, with a gingersnap crust and creamy pumpkin filling with a marbled swirl, makes it a perfect holiday dessert.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 350 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 eggs
• 2 (8 ounce) packages cream cheese, softened
• 1 cup canned pumpkin
• 0.75 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.75 cup white sugar, divided
• 0.33333334326744 cup butter, melted
• 0.5 cup finely chopped pecans
• 1.5 cups crushed gingersnap cookies

Recipe Instructions

Step 1

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Mix crushed gingersnap cookies, pecans, and butter together in a medium bowl. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake crust in the preheated oven until set, about 10 minutes. Set aside to cool.

Step 3

Beat cream cheese, 1/2 cup sugar, and vanilla together in a mixing bowl just until smooth. Beat in eggs one at a time, mixing well after each addition. Set aside 1 cup of the mixture. Stir 1/4 cup sugar, pumpkin puree, cinnamon, and nutmeg into the remaining mixture.

Step 4

Bake in the preheated oven until the center is almost set but still slightly jiggly, about 55 minutes. Run a knife around the edge of the pan. Cool completely on a wire rack before removing pan rim. Refrigerate for at least 4 hours before serving.