How To make Marbled Pumpkin Cheesecake

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!

Recipe Marbled Pumpkin Cheesecake This looks Yummy!

Recipe - Marbled Pumpkin Cheesecake This looks Yummy!
INGREDIENTS:
-1 1/4 cups graham cracker crumbs
●1/4 cup (1/2 stick) butter or margarine , melted
●2 tablespoons granulated sugar
●1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels , divided
●3 pkgs. (8 oz. each) cream cheese , softened
●1 cup granulated sugar
●1/4 cup packed brown sugar
●1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
●4 large eggs
●1/2 cup NESTLÉ CARNATION Evaporated Milk
●2 tablespoons cornstarch
●1 teaspoon ground cinnamon
●1/8 teaspoon ground nutmeg

Marbled Pumpkin Cheesecake

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Marbled Pumpkin Cheesecake Brownie - Easy & Delicious

Hello Hi All,

This is a how-to video. For the recipe measurements, head over to Instagram and DM me @jukebox_bakes
**If you make this by eyeing out the ingredients, you are the Baker I aspire to be!

This perfect fall flavoured treat combining two delicious classics; the almighty brownie and the timeless cheesecake. This particular recipe gives you a wonderful, fudgy brownie. Easily make one of these and cozy up to a fireplace with a hot cocoa, coffee or tea!

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GOOD EATS ALL...until we bake again!

Pumpkin Swirl Cheesecake with Biscoff Crust

Pumpkin Swirl Cheesecake with Biscoff Crust:
This cheesecake is one of my all-time favorite fall cheesecakes. I can’t say it is my all-time favorite cheesecake! Why, because I have multiple all-time favorite cheesecakes—one for each season, as a matter of fact. When the trees get naked, I know it’s time to get out all things pumpkin: Pumpkin Pie Crumble, Pumpkin muffins, and this Pumpkin Swirl Cheesecake.

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????Springform Pan:

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????????????????????
????1¼ cups Biscoff Cookie crumbs:
????2 tbsp. granulated sugar:
????¼ cup finely chopped pecans:
????¼ cup flour:

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????3 8oz Packages of cream cheese:
????1¾ cup granulated sugar:
????¼ cup all-purpose flour:
????2 tsp vanilla:
????½ cup sour cream:
????1 cup pumpkin puree:
????2 tsp pumpkin pie spice:

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Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH

Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
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WATCH MORE FALL RECIPES!
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Pumpkin Bread
Roasted Potatoes
French Apple Tart
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HOW-TO MAKE PUMPKIN PIE SPICE:

BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE
Serves 8
PRINT RECIPE HERE:

INGREDIENTS:

For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter


For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate

METHOD:
Preheat oven to 325F/162 C.

Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.

Grease a 9 (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.

Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.

Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.

Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.

Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.

Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.

Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!

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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!