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Marbled Pumpkin Cheesecake by


3 Tbs unsalted butter
1 cup gingersnap crumbs, about 20 cookies
2 lbs cream cheese, at room temperature
1 cup granulated sugar
3 Tbs cornstarch
1 cup sour cream
1 1/2 tsp vanilla extract
1/4 tsp salt
3 eggs
1 tsp lemon juice
3/4 cup canned pumpkin puree
3 tbs dark-brown sugar
2 tbs molasses
1 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground nutmeg
1/8 ground cloves


1. Heat the oven in 325. Butter a 9" springform pan and wrap the pan with a piece of heavy-duty foil.
2. Melt the 3 tbs butter and combine with the crumbs. Press this crumb mixture into the bottom of the pan and chill.
3. With an electric mixer set at medium-low speed, beat the cream cheese, the granulated sugar and 2 tbs of the cornstarch until smooth.
4. Beat in the sour cream, the vanilla, and salt.
5. Add eggs one at a time, beating well after each addition.
6. Remove 3 1/2 cups of this batter, stir in lemon juice and set aside.
7. Combine the remaining batter with the pumpkin, brown sugar, molasses, the remaining 1 tbs cornstarch and the spices.
8. Set aside 1 cup of the pumpkin batter. Spread half of the remaining pumpkin batter in the prepared pan.
9. Gently spoon half of the plain batter over the pumpkin batter. Spoon the other half of the pumpkin batter over this and then the remaining plan batter over the pumpkin.
10. Dot with spoonfuls of the reserved cup of pumpkin batter. With a chopstick of the handle of a wooden spoon, gently swirl the batters.
11. Put the cheesecake in a large roasting pan and fill the roasting pan with the water halfway up the sides of the cheesecake pan.
12. Bake until the center of the cheesecake jiggles only slightly when the pan is tapped, about 1 hour 20 minutes.
13. Remove from the oven and run a knife around the edge of the cake.
14. Let the cake cool 10 minutes in the water bath.
15. Remove and cool completely on a wire rack. Chill thoroughly before serving. Decorate with candied walnuts if desired.

Servings: 12

Nutrition Information (per serving):
Calories 5
Fat 36 g
Cholesterol 153 mg
Sodium 376 mg
Carbohydrates 38
Protein 9 g

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