How To make Marbled Pumpkin Cheesecake
CRUST:
1 1/4 c Graham Cracker crumbs
2 tb Granulated sugar
1/4 c Butter or margarine, melted
2 c Semi-sweet Chocolate
-mini-morsels, divided.
CHEESECAKE:
3 pk Cream Cheese, (8 ozs. each)
-softened 1 c Granulated sugar
1/4 c Light brown sugar, packed
1 3/4 c Pumpkin, solid pack
-(16 0z. can) 4 lg Eggs
1/2 c Evaporated Milk, undiluted
1/4 c Cornstarch
3/4 ts Cinnamon
1/8 ts Nutmeg
FOR CRUST: In medium bowl, combine graham cracker crumbs, sugar and butter. Press onto bottom of greased 10-inch springform pan; sprinkle with 1 cup chocolate
morsels. FOR CHEESECAKE: In small, heavy saucepan over low heat, melt remaining morsels, stirring constantly until smooth. In large mixer bowl, beat cream cheese, granulated sugar and brown sugar. Beat in pumpkin. Beat in eggs and evaporated milk. Beat in cornstarch, cinnamon and nutmeg. Remove 1 cup pumpkin batter; stir into melted chocolate. Pour remainder of pumpkin batter into springform pan. Pour chocolate mixture over top; swirl. Bake in preheated 325 degree oven for 60 minutes,or until edge of filling is set. Turn oven off; allow cheesecake to stand in oven for 30 minutes, Remove from oven; cool completely. Cover; chill for several hours. -----
How To make Marbled Pumpkin Cheesecake's Videos
Marbled Pumpkin Cheesecake with Vanilla Rum
Add a little holiday cheer to this delicious pumpkin cheesecake recipe.???? Recipe includes a gingersnap crust.
Preheat oven 350 degrees
Crust:
3/4 cup of gingersnap crumbs
3/4 cup of graham cracker crumbs
1/4 cup of powdered sugar
4 Tbsp of melted butter (unsalted)
Combine then evenly press onto the bottom of a 9 inch springform pan.
Bake 5 minutes then cool.
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Cream cheese mixture:
16 oz. of softened cream cheese
1 cup of sugar
4 eggs
Mix cream cheese until smooth. Beat in sugar. Add eggs one at a time.
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Pumpkin Mixture:
Transfer 1 cup of the cream cheese mixture into a separate bowl.
Add and mix well:
16 oz. of pumpkin puree
1/2 tsp of ground cinnamon
1/2 tsp of ground ginger
1/4 tsp of ground nutmeg
1/2 cup of vanilla rum (optional)
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Pour half of the pumpkin mixture in the prepared crust. Top with the cream cheese mixture. Spiral pour remaining pumpkin mixture. Use a knife or treat stick to cut into the spiral for a marble effect.
Prepare a water bath as demonstrated in the video. This will help prevent cracking while the cheese cake is baking. Do not over bake.
Place in heated oven for 45 minutes. Let stand in turned-off oven for 1 hour. Remove then chill in fridge.
Enjoy!
Pumpkin Chocolate Swirl Cheesecake
Pumpkin Chocolate Swirl Cheesecake: so perfect for this time of year! You'll love the earthy pumpkin, warm spice, and rich chocolate flavors.
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No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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Marbled Pumpkin Cheesecake
Recipe Marbled Pumpkin Cheesecake
Recipe - Marbled Pumpkin Cheesecake
INGREDIENTS:
●1 1/2 cups crushed gingersnap cookies
●1/2 cup finely chopped pecans
●1/3 cup butter, melted
●2 (8 ounce) packages cream cheese, softened
●3/4 cup white sugar, divided
●1 teaspoon vanilla extract
●3 eggs
●1 cup canned pumpkin
●3/4 teaspoon ground cinnamon
●1/4 teaspoon ground nutmeg