Pumpkin Marble Cheesecake – a delicious recipe with gingersnap crumbs, pecans, margarine, FILLING, cream cheese, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
------CRUST-------.
3
Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350u00b0F.
4
---------FILLING--------.
5
Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
6
Add eggs 1 at a time, mixing well after each.
7
Reserve 1 cup of batter.
8
Add remaining sugar, pumpkin and spices to remaining batter mixing well.
9
Spoon pumpkin and cream cheese batters alternately over crust.
10
Cut through batters with a knife multiple times to create a marble effect.
11
bake 55 minutes at 350u00b0F.
12
loosen cake from edge of pan;cool before removing rim, refrigerate.
595
kcal
Calories
35
g
Fat
59
g
Carbs
16
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 12 ingredients. The key ingredients include: CRUST, 1 1/2 cups gingersnap crumbs (cookies smashed), 1/2 cup finely chopped pecans, 1/3 cup margarine, melted, and more.
Yes, 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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