MARBLED PUMPKIN CHEESECAKE
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
Provided by Renee
Categories Fruits and Vegetables Vegetables Squash
Time 7h40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
- In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
- Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
- Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
Nutrition Facts : Calories 350 calories, Carbohydrate 26.8 g, Cholesterol 101.1 mg, Fat 25.3 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 12.8 g, Sodium 220.7 mg, Sugar 19 g
KAHLUA MARBLED PUMPKIN CHEESECAKE
How to make Kahlua Marbled Pumpkin Cheesecake
Provided by Priscilla Wooten @pris1972
Categories Cakes
Number Of Ingredients 12
Steps:
- In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter; toss to combine. Spread evenly onto bottom of 8-inch springform pan.
- Bake at 350 degrees for 5 minutes; cool.
- In mixer bowl, beat cream cheese until smooth; gradually add granulated sugar and beat until light.
- Add eggs, one at a time, beating until well after each addition.
- Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust.
- Top with half of cream cheese mixture; repeat layers using remaining pumpkin and cream cheese mixtures.
- Using table knife, cut through layers with uplifting motion in four to five places to create marbled effect.
- Place on baking sheet and bake at 350 degrees for 45 minutes.
- Without opening oven door, let cake stand in turned off oven 1 hour.
- Remove from oven and cool, then chill; remove from pan.
KAHLUA® PUMPKIN CHEESECAKE
In this rich, marbled cheesecake, Kahlua imparts warm, coffee notes to a classic autumn dessert.
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine graham cracker crumbs, powdered sugar and butter in a bowl. Spread evenly onto bottom of springform pan. Bake 5 minutes; cool.
- Beat cream cheese in a mixer bowl until smooth. Gradually add sugar and beat until light. Add eggs one at a time, beating well after each addition.
- Transfer 1 cup mixture to a separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust, then top with half of cream cheese mixture.
- Repeat layers using remaining pumpkin and cream cheese mixtures. Using table knife, cut through layers with uplifting motion in five places to create marbled effect.
- Place springform pan on baking sheet. Bake in preheated oven for 45 minutes. Turn off oven, but do not open oven door. Let cake stand in warm oven 1 hour.
- Remove cake from oven, cool to room temperature, then refrigerate. Remove from pan before serving.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 26 g, Cholesterol 84.9 mg, Fat 14.7 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 209.4 mg, Sugar 20.6 g
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