Description
This Marbled Pumpkin Cheesecake combines the rich, creamy texture of traditional cheesecake with the warm, spiced flavors of fall. A crunchy pecan and graham cracker crust is topped with a marbled blend of classic cheesecake and spiced pumpkin filling. This dessert is perfect for autumn gatherings or any occasion that calls for a deliciously decadent treat.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped pecans
- 1/3 cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup white sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup canned pumpkin
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, mix together the graham cracker crumbs, chopped pecans, and melted butter. Press the mixture into the bottom of the prepared springform pan.
- In a large bowl, mix cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, blending well after each addition. Remove 1 cup of the batter and spread it evenly over the crust.
- Add the canned pumpkin, cinnamon, nutmeg, and cloves to the remaining batter. Stir gently to combine and then spread the pumpkin mixture over the batter in the crust.
- Bake in the preheated oven for 55 to 60 minutes, or until the filling is set and a toothpick inserted comes out clean.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.
Notes
- For a more dramatic marbled effect, swirl the pumpkin mixture with the cream cheese mixture using a knife before baking.
- Let the cheesecake come to room temperature before serving for the best texture.
- You can top the cheesecake with whipped cream or additional cinnamon if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour