Pumpkin Pie Cheese Cake - Pumpkin Marble Cheesecake

Name: Pumpkin Pie Cheese Cake - Pumpkin Marble Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups (350 ml) gingersnap crumbs; 1/2 cup (125 ml) finely chopped pecans; 1/3 cup (80 ml) margarine, melted; 2 packages (8 oz) cream cheese, softened; 3/4 cup (175 ml) sugar; 1 tsp (5 ml) vanilla; 3 eggs; 1 cup (225 ml) canned pumpkin; 3/4 tsp (4 ml) cinnamon; 1/4 tsp (1 ml) ground nutmeg

Servings: persons

1
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2 inches up sides of 9 inch springform pan.
2
Bake at 350 degrees (175 C.) F. for 10 minutes.
3
Combine cream cheese, 1/2 cup (125 ml) sugar and vanilla, mixing at medium speed on electric mixer until well blended.
4
Add eggs, one at a time, mixing well after each addition.
5
Reserve 1 cup (225 ml) batter.
6
Add remaining sugar, pumpkin and spices to remaining batter; mix well.
7
Alternately layer pumpkin and cream cheese batters over crust.
8
cut through batters with knife several times for marble effect.
9
Bake at 350 F. for 55 minutes.
10
Loosen cake from rim of pan; cool before removing rim of pan.
11
Chill.

714

kcal

Calories

Fat

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 10 ingredients. The key ingredients include: 1-1/2 cups (350 ml) gingersnap crumbs, 1/2 cup (125 ml) finely chopped pecans, 1/3 cup (80 ml) margarine, melted, 2 packages (8 oz) cream cheese, softened, and more.

Yes, Pumpkin Pie Cheese Cake - 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.

That's it — enjoy your meal!