Marbled Pumpkin Cheesecake
Regular cheesecake gets a fall twist! This pumpkin cheesecake is swirled with a traditional cheesecake batter and is a perfect dessert for fall.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 2 (8-oz) packages cream cheese, softened
- 3/4 cup white sugar, divided
- 1 tsp vanilla extract
- 3 eggs
- 1 cup canned pumpkin
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- 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.
- 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.
- Spread the pumpkin flavored batter into the crust, and drop the plain batter by the spoonful onto the top. Swirl with a knife to create a marbled effect.
- 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
Notes
Recipe adapted from All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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