Marbled Pumpkin Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the spiced goodness of pumpkin pie. The marbled effect is achieved by swirling the two fillings together. Here’s how to make it:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Filling:
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the Crust:
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture into the bottom of the prepared springform pan to form the crust.
- Prepare the Pumpkin Filling:
- In a separate mixing bowl, combine the pumpkin puree, 1/2 cup of granulated sugar, ground cinnamon, ground ginger, ground cloves, and salt. Mix until well combined. Beat in 2 eggs until the mixture is smooth.
- Prepare the Cheesecake Filling:
- In another mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add 1 cup of granulated sugar and vanilla extract, and beat until well combined. Beat in 3 eggs, one at a time, mixing well after each addition.
- Layer the Fillings:
- Pour about half of the cheesecake filling over the graham cracker crust in the springform pan. Smooth it out to create an even layer. Spoon the pumpkin filling on top of the cheesecake layer.
- Create the Marbled Effect:
- Use a butter knife or a skewer to gently swirl the two fillings together, creating a marbled effect.
- Bake:
- Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
- Cool:
- Turn off the oven and crack the oven door open. Allow the cheesecake to cool slowly in the oven for about 1 hour. Then, remove it from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Serve:
- Before serving, you can garnish your Marbled Pumpkin Cheesecake with whipped cream, chocolate shavings, or a sprinkle of cinnamon if desired. Slice and enjoy!
This Marbled Pumpkin Cheesecake is a perfect dessert for the fall season or Thanksgiving. It combines the best of both worlds: the creamy, rich texture of cheesecake and the warm, spiced flavors of pumpkin pie. Enjoy!