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Marble pumpkin cheesecake

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Two fall favorite desserts – pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your Thanksgiving dinner party.

Two fall favorite desserts - pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your Thanksgiving dinner party.

A month away from Thanksgiving and I’m still struggling with the menu. It’s a funny story actually. If you had asked me two weeks ago I would have told you I have everything ready for Thanksgiving. I had written down when I have to go shopping, what I have to buy, when I should start my cooking and how many days in advance I could start baking. I was all set.

Until few days ago when I came home with 5 cans of pumpkin puree.

Seeing the pile of pumpkin cans at the local store made me realize how much I miss if I just move on to the peppermint. All the pumpkin recipes I have pinned but haven’t tried any. All the classic Thanksgiving desserts I haven’t yet made.

Two fall favorite desserts - pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your Thanksgiving dinner party.

The idea of this marble pumpkin cheesecake started after making these chocolate pumpkin bars. As I mentioned in that recipe, the pumpkin layer is actually a pumpkin cheesecake. With cheesecake being my favorite dessert it was obvious I would make a pumpkin cheesecake with some of the pumpkin I just bought.

Just like other cheesecake recipes, it starts with the crust. It depends on my mood what I use for the crust. I may go all graham crackers, other times I made the crust using oats or nuts, even pie crust. This time, I used both graham crackers and gingersnaps.

The gingersnaps give a little something to the crust. The spicy flavors blend in the rich creamy filling. Of course, if you prefer just graham crackers, go ahead. Leave the gingersnaps out.

Two fall favorite desserts - pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your Thanksgiving dinner party.

I have seen a couple of recipes where the crust is baked for a couple of minutes before filled with the pumpkin cheesecake filling, but I skipped this step and just refrigerated the crust while mixing the filling.

The pumpkin cheesecake filling may sound a little complicated, but if you follow the easy steps it’s actually a breeze to make it. And you may even make prettier swirls.

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Marble pumpkin cheesecake recipe

Yields one 9 inch cheesecake

Two fall favorite desserts – pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your Thanksgiving dinner party.

15 minPrep Time

30 minCook Time

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Ingredients

Instructions

  1. Heat oven to 375°F.
  2. In a small bowl, mix the crumbs with the spices and the melted butter. With your fingers, press evenly on the bottom and the sides of a 9 round pan with removable bottom
  3. Refrigerate for 5-10 minutes.
  4. In the mixing bowl of your stand-up mixer , add the cream cheese, 1/3 cup sugar and heavy cream. With the paddle attachment on, stir on low speed until fluffy.
  5. Add the egg and blend well.
  6. Reserve 2/3 cup of the cheese mixture.
  7. Add the pumpkin puree, brown sugar and pumpkin pie spices to the remaining cheese mixture.
  8. Blend well.
  9. Pour the pumpkin cheese mixture into the chilled crust. Spread evenly.
  10. With a spoon, drop dollops of the reserved cream cheese mixture and make some swirls with a fork or knife.
  11. Bake in preheated oven for 25 minutes or until the center is set.
  12. Turn the oven off, leave the door open and let the cheesecake cool for at least 1 hour. Run a knife around the cheesecake for easy removal of the pan.
  13. Refrigerate for a couple of hours before slicing.

Notes

The recipe calls for 1 CUP of pumpkin puree, NOT an entire can. 1 cup = 8 oz = 226 grams

7.6.8
493
http://atreatsaffair.com/marble-pumpkin-cheesecake-recipe/

Other Thanksgiving recipes you may like

Cranberry Cheesecake

Cranberry cheesecake

Pecan pumpkin roll cake 

Pecan pumpkin roll cake recipe 1

Chocolate pecan cheesecake 

Chocolate pecan cheesecake

Happy baking,

Roxana

**Disclaimer: This post may contain affiliate links. If you purchase an item from Amazon using the affiliate link, Roxana’s Home Baking receives a small commission. Your purchases support Roxana’s Home Baking and help me bring this blog to you week after week. I appreciate it! ** 

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About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Sandy_of_WV says

    Oh my... your pics make me want to eat my computer screen -- STOP -- nope, go ahead and make/post the wonderful recipes that you are sharing -- love them and thanks! :)
    Reply

  15. Jess says

    I made this tonight and the taste is great but it cracked while in the oven for an hour with the door open. Also my crust falls apart and is crumbly, I may use a tad more butter and bake it for a few minutes before adding the filling. Thanks for the recipe, just a little bit of tweaking on my end :)
    Reply

  16. Angela says

    I only have a 10' round pan. Would that work for this recipe or do i have to tweak it a bit. I'm freaking out because I'm making it for my in-laws and thanksgiving is just around the corner.
    Reply

    • Roxana says

      Hi Angela, You can use a 10" round pan, just keep an eye on the cheesecake since it will take less time to bake. maybe check the cheesecake 10-15 minutes earlier) Thanks, Roxana
      Reply

    • Roxana says

      Hi Donna, If you want to make cheesecake bars, use the same amount of ingredients but bake the cheesecake in a 8X8" baking pan. For a 13X9" baking pan, double the recipe. Thanks, Roxana
      Reply

  19. pamelah says

    Is this the larger or smaller pumpkin filling can? My husband insists I'm using too much with the bigger can, but the first batch turned out pretty good (albeit goopy, despite the fact that I ended up giving it another 10-15 minutes in the oven).
    Reply

  20. barbara g. says

    everything looks great... ready to go and bake till i'm happy with the results... hoping for the best... thanks bunches...
    Reply

  21. Stephanie says

    i made this last night for my family. Everyone loved it and I got a lot of compliments. I was worried I over baked it since I had never made a cheesecake before but it was perfect. My marbling wasn't quite as good as yours, but still delicious!
    Reply

    • Roxana says

      Hi Sarah, Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, allspice and cloves. Depending on the manufactured, it slightly depends the quantities f the spices, but you can make your own to fit your taste. Thanks, Roxana
      Reply

  24. Jes says

    Made this for my husband's birthday and everyone loved it! I also used gluten free vanilla and gingersnap cookies for the crust. Thank you!
    Reply

  25. Monica E. says

    Just made this last night and it is delicious! I made it without a mixer because mine recently broke, but it was still ready and turned out great! Thanks for the recipe :)
    Reply

  26. Patti says

    I was so excited to make this. I guess I should have made sure the reserved cream cheese mix was warmer because I ended up little globs of cream cheese.:/
    Reply

    • Roxana says

      Hi Patti, If you ended up with little globs of cream cheese it means your cheese was not at room temperature when you mixed it with the other ingredients. To bring cream cheese to room temperature, I leave the packages on the counter for an hour or so
      Reply

  28. Karli says

    I have a 9 inch pie pan can I use that instead of a springform pan? If yes, do I need to make any changes to the recipe and/or baking time? Thank you it looks delicious this will be my first cheesecake ever!
    Reply

  29. Julie says

    Does this recipe require salted or unsalted better? Does it make a difference which one I use? So excited to make this for thanksgiving!
    Reply

  30. Mallory Faust says

    Am I missing something?? I no longer see the recipe listed and I'm freaking out! Lol I have all the ingredients ready to go from reading this previously and now I can't see it...
    Reply

  32. Jennifer says

    Hi! I was trying to make this cheesecake and I was having trouble with the crust..is it 1&1/4 cup of the ginger snaps and graham crackers combined or 1&1/4 of each? Also I accidentally bought pumpkin pie filling instead of pure pumpkin...is that okay?
    Reply

    • Roxana says

      Hi Jennifer, I used 1 1/4 cup COMBINED. If you're using 1 1/4 cup each you'll end up with a thicker crust plus you'll need to double the butter as well. As for the filling, you will need 100% pumpkin and NOT pumpkin pie filling which is already flavored and sweetened. Roxana
      Reply

    • Roxana says

      Hi Diane, The center of the cheesecake is just set when you turn the oven off. As it cools down, it's no longer jiggly. Keep in mind not to rush the cooling process. Let the cheesecake cool in the warm oven before placing it in the fridge. Roxana
      Reply

  34. Mollie S. says

    Can I use heavy whipping cream instead of heavy cream? Every store I've been to does not even have it (I know there's not much difference in them).
    Reply

  36. Laura says

    I made this according to the directions, but after I baked it for a full 25 min the inside of the cake was uncooked but the top was set. I can't figure out what I could have done wrong, otherwise it just needs to baked for at least twice the time.
    Reply

    • Roxana says

      Hi Laura, A cheesecake is fully baked when the center is set. As it cools down it's not jiggly anymore and you can slice it with nor problems. I would love to help you narrowing down why yours was not set. Please email me and we can work together. Roxana
      Reply

  37. jennifer nadeau says

    If i dont have one of the pans where the bottom comes out, can i use a regular pie dish? I bought all the ingredients not realizing i didnt have the pan and dont have time to go to the store, if not maybe ill do the bars instead?
    Reply

    • Roxana says

      Hi Jennifer, yes, you can use a regular pie pan. You'll have to cut the cheesecake while in the pan, or at least the first couple of slices :) Happy baking Roxana
      Reply

  38. arlene says

    i made this about 4 times already first i baked it too much.,, newbie here and i waited till its hard on top which resulted in a crumbly cheesecake but it was still wonderful., next i made it with strawberry and uhmmmm sooooo good., 3rd and 4th i made it with mango and its such a hit! its soo easy and simple recipe but it taste wonderful., keep up the good work!
    Reply

  40. Ann says

    Hi! I made this yesterday and it was simple and looks beautiful! However, it seems like it's missing something. It tastes more like cream cheese and not cheesecake. Was the list of ingredients supposed to include vanilla extract? I tripled checked as I was making this because it didn't seem right not to have vanilla, but I went ahead and made it as written. Everyone else thinks it's yummy, as do I, but something seems off to me, lol. Probably because the chef is their own worst critic, right?
    Reply

    • Roxana says

      Hi Ann, I think you're too hard on yourself. And you can add vanilla extract to almost all sweet recipes, it will just add a vanilla flavor, it won't ruin the end result. Roxana
      Reply

    • Roxana says

      Hi Jennifer, You could, but you still need to mix it with butter and press it into a round 9" pan. There's too much cheesecake filling to bake it into the store-bought pie crust pan. Roxana
      Reply

  43. Hazel Silva says

    I made this a few weeks ago and my husband and I LOVED it. It was easy and quick to make and wasn't overly sweet. It was a delicious cheesecake! I'm making it again for Thanksgiving! Thanks for a keeper!
    Reply

  44. Crystal says

    Thank you for this recipe it's amazing!! The only thing I didn't include was the gingersnaps. My husband already made me make this twice. He said it was better than his moms..😂😁😆
    Reply

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