Pumpkin Marble Cheesecake W/ Chocolate Mousse

Name: Pumpkin Marble Cheesecake W/ Chocolate Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 22 ounces approx. 1 1/2 boxes gingersnap cookies, crumbled; 13-⅔ cup margarine; 16 ounces cream cheese (softened); ¾ cup sugar; 1 teaspoon vanilla; 3 eggs; 1 cup canned pumpkin; ¾ teaspoon cinnamon; ¼ teaspoon nutmeg; 4 ounces cream cheese (softened); 8 ounces chocolate frosting (1/2 of a tub); 8 ounces Cool Whip; 5 ounces chocolate bars (optional)

Servings: persons

22 ounces approx. 1 1/2 boxes gingersnap cookies, crumbled
13-⅔ cup margarine
16 ounces cream cheese (softened)
¾ cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
¾ teaspoon cinnamon
¼ teaspoon nutmeg
4 ounces cream cheese (softened)
8 ounces chocolate frosting (1/2 of a tub)
8 ounces Cool Whip
5 ounces chocolate bars (optional)

1
Crust:.
2
Finely chop/grind Gingersnap cookies to create crust from the crumbs.
3
1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
4
Slowly add margarine to crumbs, while mixing.
5
Use more margarine as needed to make crust stick to pan.
6
Press crust mixture onto spring-form pan, all the way up the sides of pan.
7
Bake crust at 350 degrees Fahrenheit for 10 minutes.
8
Cake:.
9
Combine softened cream cheese, 1/2 Cup (only) sugar, vanilla.
10
Mix at medium speed until smooth/well-blended.
11
Add eggs, one at a time, mixing well after each addition.
12
Put aside 1 Cup of this batter and chill in fridge.
13
Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
14
Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step).
15
Alternately layer pumpkin and cream cheese batters over crust.
16
Cut through the batters with a knife several times for a marble effect.
17
Bake pie at 350 degrees Fahrenheit for 55 minutes.
18
Loosen cake from sides of pan and cool before removing from pan completely.
19
Topping:.
20
Mix softened cream cheese and frosting together until well-blended.
21
Fold in cool whip.
22
Put topping on cooled cake; it should reach just under the top of the crust.
23
Shave/grate chocolate bar and add on top of whipped topping for garnish.
24
Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
25
Keep refridgerated until served.

1371

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 22 ounces approx. 1 1/2 boxes gingersnap cookies, crumbled, 13-⅔ cup margarine, 16 ounces cream cheese (softened), ¾ cup sugar, and more.

Yes, Pumpkin Marble Cheesecake W/ Chocolate Mousse 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.

That's it — enjoy your meal!