Marbled Pumpkin Cheesecake

The other day I was laying in bed and unable to sleep and I started coming up with all these dessert ideas to put pretty twists on some popular desserts, such as a marbled pumpkin cheesecake.  I then went to allrecipes to find a good cheese cake recipe and a good pumpkin cheesecake recipe, and I was going to create my own marbled pumpkin cheesecake recipe from it.  However, while searching, I found a marbled pumpkin  cheesecake recipe.  Apparently my idea wasn't so original.  I decided to use the recipe rather than experiment with my own, though I made some changes.

Pumpkin swirl cheesecake (Adapted from allrecipes)


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
  2. Combine graham cracker crumbs, butter and granulated sugar in
    medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch
    springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool
    on wire rack for 10 minutes.
  3. In a
    medium bowl, mix together the 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 of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon,
    and nutmeg into the remaining mixture.

  4. 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.

  5. Bake 55 minutes in the preheated oven, or until filling is set. Run a
    knife around the edge of the pan. Allow to cool before removing pan
    rim. Chill for at least 4 hours before serving

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