Chocolate-Pumpkin Marble Cheesecake – a delicious recipe with chocolate wafer cookie crumbs, sugar, butter, PHILADELPHIA Cream Cheese, condensed milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325F.
2
Mix cookie crumbs, sugar and butter until blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.
3
Bake 10 min.
4
Reduce oven temperature to 300F.
5
Beat cream cheese and milk in large bowl with mixer until blended.
6
Add eggs, 1 at a time, mixing on low speed after each just until blended.
7
Remove 1-1/2 cups batter; stir in melted chocolate.
8
Add pumpkin and spice to remaining batter in bowl; mix well.
9
Pour half the pumpkin batter over crust; top with spoonfuls of chocolate batter.
10
Repeat layers.
11
Swirl batters gently with knife.
12
Bake 1 hour to 1 hour 5 min.
13
or until center is almost set.
14
Run knife around rim of pan to loosen cake; cool before removing rim.
15
Refrigerate cheesecake 4 hours.
1241
kcal
Calories
96
g
Fat
69
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cups chocolate wafer cookie crumbs (about 27 wafers), 1/4 cup sugar, 1/4 cup butter or margarine, melted, 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.
Yes, Chocolate-Pumpkin Marble Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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