Marbled Pumpkin Cheesecake. This beautiful cheesecake, with a ginger-flavored crust, adds a delicious finish to all your holiday meals. Spread the pumpkin batter over the crust. A gingersnap crust pairs well with the pumpkin and cream cheese filling.
Marbled Pumpkin Cheesecake. this link is to an external site that may or may not meet accessibility guidelines. Marbled Chocolate Pumpkin Cheesecake – crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate – totally divine. This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. You can cook Marbled Pumpkin Cheesecake using 16 ingredients and 13 steps. Here is how you cook it.
Ingredients of Marbled Pumpkin Cheesecake
- It’s of Crust:.
- You need 1 1/2 cups of graham cracker crumbs (10 full sheets of graham crackers).
- It’s 6 tbsp. of unsalted butter, melted.
- It’s 1/3 cup of granulated sugar.
- Prepare of Cheesecake Filling:.
- It’s 3 (8 oz.) of each brick style cream cheese, at room temp.
- You need 1/2 cup of granulated sugar.
- You need 1 tsp. of vanilla extract.
- It’s 3 of large eggs, at room temperature.
- You need 1 cup of pumpkin puree.
- Prepare 1/4 cup of brown sugar.
- It’s 1 tsp. of ground cinnamon.
- Prepare 1/2 tsp. of ground nutmeg.
- You need 1/4 tsp. of ground ginger.
- You need 1/8 tsp. of cloves.
- It’s 1/8 tsp. of allspice.
Marbled Pumpkin Cheesecake Bars is the perfect rich dessert with an impressive and beautiful Today we have these marbled pumpkin cheesecake bars. I think these are even better than any. From Sunset Magazine, this is a great Thanksgiving dessert. It's gingersnap crust with pumpkin cheesecake.
Marbled Pumpkin Cheesecake step by step
- Preheat the oven to 300°F. Lightly grease a 9" springform pan with non-stick cooking spray. Then, wrap the bottom and sides of the pan with aluminum foil (heavy duty if you've got it), that way it will be completely water tight for the water bath it will bake in..
- Start by making the crust. In a medium mixing bowl, combine the graham cracker crumbs, melted butter and sugar until they are fully blended and all the crumbs are moistened. Press the crumbs tightly into the bottom and about 1 inch up the sides of a prepared pan. I use the bottom of a flat measuring cup to help press the crumbs down tightly. Bake for 10 minutes, then remove from the oven and set side. Once you take out the crust, increase the oven temperature to 325°F..
- In a large mixing bowl, using a hand mixer, blend together the cream cheese, granulated sugar and vanilla extract until just combined. Then add in the eggs, 1 at a time, blending until just combined after each egg. Remove 1 cup of that mix and set it aside in a separate bowl..
- Next, add to the remaining cheesecake mix the pumpkin, brown sugar, cinnamon, nutmeg, ginger, cloves and allspice. Blend together until just combined…it is important not to overmix!.
- Pour the pumpkin cheesecake mix on top of the crust. Then, drop spoonfuls of the regular cheesecake around the top of the pumpkin cheesecake..
- Next, take either a butter knife or a skewer and swirl the pumpkin and regular cheesecake together, just until you have a nice marbled pattern..
- Place the springform pan into the center of a larger baking tray with deep sides. Fill the baking tray with 1-2 inches of warm water. Baking the cheesecake in a water bath will help to prevent cracks in the finished cheesecake..
- Carefully place the baking tray, with the springform pan still in the center, into the oven and bake for about 45 minutes. It is done when the outer edges are firm and very slightly puffy, but the middle should still look moist and a bit wiggly (the center will firm up as the cheesecake cools). Avoid opening the oven door…If you need to check on it, only open the oven door a tiny crack!.
- After the 45 minute mark, turn off the oven and open the oven door a crack, but leave the cheesecake in the oven for another hour. After the hour, take it out, remove the pan from the water bath and run a knife along the inner edge of the pan..
- Allow the cheesecake to cool slowly, on a wire rack, at room temperature. Place a baking tray or a large upside-down plate over the cheesecake as it cools. I do this to avoid a dramatic change in temperature, which can lead to cracking. I still check it every 25 minutes or so to make sure there's no condensation forming on the plate. After about another hour or so (once it's pretty much reached room temperature), it's ready for the fridge..
- Cover the top of the pan with plastic wrap and then place the pan into the fridge and chill for at least 6 hours. I like to prepare this the day before and allow it to chill in the fridge overnight..
- Once it has chilled in the fridge for the appropriate amount of time and you are ready to serve it, remove the foil from the outside of the pan and run a knife one more time around the inner edge of the pan. Release the clamp on the side of the pan, then, slowly and gently, remove the side of the pan from the bottom..
- Use a warm, sharp knife to slice the pieces…simply run the knife under hot water and wipe clean between each cut, for neat slices. Refrigerate any leftovers for up to 4-5 days..
Swirl this with knife to create the marbled effect. Stir in melted chocolate until blended. Making your own homemade vanilla extract is not only easy to do, but it smells and tastes wonderful, makes the perfect gift, and the beans can still be used once you're done! This fine thing is like a pumpkin cheesecake and a pie had a baby…but with chocolate swirled throughout. Ingredients you'll need for Marbled Chocolate Cheesecake Pumpkin Pie This Marbled Pumpkin Cheesecake is so smooth and creamy.