Pumpkin Marble Cheesecake
Indulge in the decadent allure of Pumpkin Marble Cheesecake, a show-stopping dessert that combines the creamy richness of classic cheesecake with the warm, spiced flavors of fall. Built on a buttery graham cracker crust, this cheesecake features a stunning swirl of velvety pumpkin-spiced batter and tangy cream cheese filling, creating an eye-catching marbled effect that’s as satisfying to the eyes as it is to the palate. Perfectly balanced with hints of cinnamon, nutmeg, and ginger, this dessert is baked to creamy perfection and cooled to prevent cracks, ensuring flawless presentation every time. Whether you're hosting an autumn gathering, a holiday feast, or simply treating yourself, this pumpkin cheesecake recipe will be the star of your dessert table. Plus, it can be prepared ahead of time, making it as convenient as it is irresistible.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 0.75 cup Pumpkin puree
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until combined. Firmly press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy, about 2-3 minutes.
Add sour cream and vanilla extract to the cream cheese mixture. Beat until combined.
Add the eggs one at a time, mixing on low speed after each addition until fully incorporated.
Remove 1 cup of the cream cheese mixture and place it into a separate bowl. Set aside.
To the remaining batter, add pumpkin puree, cinnamon, nutmeg, ginger, and flour. Mix until smooth and evenly blended.
Pour the pumpkin mixture onto the cooled crust in the springform pan.
Dollop the reserved plain cream cheese mixture onto the pumpkin batter in small spoonfuls. Use a knife or skewer to gently swirl the plain and pumpkin batters together to create a marbled effect.
Place the springform pan on a rimmed baking sheet to catch any drips. Bake in the preheated oven for 50-55 minutes, or until the center is just barely set and still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, carefully remove the sides of the springform pan and slice the cheesecake into wedges. Serve chilled and enjoy!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 26.0 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
