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Marbled Pumpkin Cheesecake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
460 minutes
Delightful pumpkin cheesecake with a zesty gingersnap crust for a flavorful twist.
Ingredients:
  • 1.5 cups crushed gingersnap cookies
  • 0.5 cup finely chopped pecans
  • 0.33333334326744 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar, divided
  • 1 cup canned pumpkin
  • 0.75 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Combine crushed gingersnap cookies, pecans, and butter in a medium bowl. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes in the preheated oven, then let it cool.
  • Combine cream cheese, 1/2 cup sugar, and vanilla in a bowl until smooth. Add eggs one by one, mixing well. Reserve 1 cup of the mixture. Into the rest, mix 1/4 cup sugar, pumpkin, cinnamon, and nutmeg.
  • Smooth the pumpkin flavored batter onto the crust, then dollop the plain batter on top. Use a knife to create a beautiful marbled effect.
  • Bake in the preheated oven for 55 minutes, or until the filling is set. Gently run a knife around the edge of the pan. Let it cool before removing the pan rim. Refrigerate for a minimum of 4 hours before serving.

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