MARBLE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
- For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
- Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
- Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.
MARBLED PUMPKIN CHEESECAKE
A gingersnap crust pairs well with the pumpkin and cream cheese filling. -Judy Shatzer, Upper Strasburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10-15 minutes or until set. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Transfer 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside., Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; reserve 1/2 cup. Pour pumpkin filling over crust. Top with plain filling. Cut through filling with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. hot water to larger pan. , Bake at 325° for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 423 calories, Fat 30g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 349mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 8g protein.
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
DARK CHOCOLATE MARBLED PUMPKIN CHEESECAKE ON A BROWNIE CRUST
Make and share this Dark Chocolate Marbled Pumpkin Cheesecake on a Brownie Crust recipe from Food.com.
Provided by JamesDeansGirl
Categories Cheesecake
Time 7h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Make the crust: Heat oven to 325*F. Lightly butter a 9" springform pan.
- In a medium saucepan, melt the butter with the chocolate over low heat, stirring constantly, until melted and smooth.
- Remove pan from heat and cool slightly; stir in the sugar and egg until blended.
- In a small bowl, whisk the flour, baking powder, and salt; add to the chocolate mixture and mix until combined.
- Spread batter in the prepared pan and smooth top with a spatula; bake 10 minutes, or until risen and dry to the touch. Let cool completely.
- Wrap the outside of the springform pan in a large sheet of foil. Leave the oven on.
- Make the cheesecake: Melt the chocolate, stirring, until smooth; set aside.
- In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth.
- Add sugar and beat until light and fluffy.
- Add the eggs, 1 at a time, beating well after each addition; blend in the cornstarch and vanilla.
- Add 1 cup of the cheesecake batter to the melted chocolate; stir until well blended.
- Beat the pumpkin, cinnamon, nugmeg, and cloves into the remaining batter.
- Pour 3/4 of the pumpkin batter over the crust.
- Pour the chocolate batter over the pumpkin batter. (If the chocolate batter is too thick to pour easily, heat in the microwave for 10 seconds.).
- Spoon the remaining pumpkin batter over the chocolate batter; use a table knife to make a few decorative swirls. Do not overswirl.
- Set the pan in a medium roasting pan; add enough hot water to the roasting pan to reach halfway up the sides of the springform.
- Bake the cheesecake in the water bath in the center of the oven for 90 minutes, or until firm around the edges but slightly jiggly in the center.
- Turn the oven off, prop the door open a few inches, and let the cake stand in the water bath for 1 hour, or until completely set.
- Remove cake from the water bath and refrigerate at least 4 hours. Remove the foil and sides of springform; transfer cake to a platter, cut and serve.
- If desired, serve with a drizzle of caramel, or a mocha fudge sauce.
Nutrition Facts : Calories 363.5, Fat 25.8, SaturatedFat 15.6, Cholesterol 160.7, Sodium 301, Carbohydrate 26.9, Fiber 0.6, Sugar 21.7, Protein 7.4
CHOCOLATE-PUMPKIN MARBLE CHEESECAKE
You might make this Chocolate Pumpkin Marble Cheesecake for the first time during the holidays. But it's really a crowd-pleaser at any time of year.
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs, sugar and butter until blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
- Reduce oven temperature to 300°F. Beat cream cheese and milk in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Remove 1-1/2 cups batter; stir in melted chocolate. Add pumpkin and spice to remaining batter in bowl; mix well. Pour half the pumpkin batter over crust; top with spoonfuls of chocolate batter. Repeat layers. Swirl batters gently with knife.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 105 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PUMPKIN-CHOCOLATE CHEESECAKE
To make this knockout dessert appear, you'll need reinforcements: a springform pan, a food processor (to blitz the chocolate wafers for the crust), and a mixer (to beat the cheesecake ingredients). After that, just a few simple steps result in a firm, delicately flavored pumpkin filling and a deliciously intense chocolate crust. Serve it as is, or pour a stove-top chocolate-caramel glaze on top for a glossy, glamorous finish.
Provided by Sarah Carey
Categories Cake Recipes
Time 10h10m
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F with a rack in center. Bring a small pot of water (about 8 cups) to a boil. Assemble a 9-by-3-inch springform pan with raised side of bottom part facing up.
- For the Crust: In a food processor, grind wafers until fine (you should have 1 1/3 cups). Add butter, sugar, and salt; pulse until evenly moistened. Press evenly into bottom and 1/2 inch up sides of pan. Refrigerate 10 minutes. Bake until fragrant and firm, about 12 minutes. Let cool on a wire rack; reduce oven temperature to 325°F.
- For the Filling: Meanwhile, beat cream cheese and sugar on low speed until smooth; add flour and beat to combine. Add pumpkin, cinnamon, ginger, vanilla and salt; beat to combine. Beat in eggs, one at a time, beating to combine after each addition.
- Wrap springform pan in foil (to keep water from seeping in during baking); place in a roasting pan. Pour filling into crust. Place roasting pan in oven, add boiling water to come halfway up sides of springform pan. Bake until pie is puffed around edges and just a tiny bit wobbly in center, about 1 hour, 15 minutes. Transfer springform pan to wire rack; remove foil and let cool 20 minutes. Run a paring knife around edges and let cool completely on rack, about 4 hours. Transfer pan to refrigerator; cover loosely and chill at least 8 hours and up to 2 days.
- For the Caramel: Release sides of pan and remove cake. Cook sugar and 2 tablespoons water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Stop stirring and cook, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until amber, 3 to 5 minutes. Remove from heat and stir in cream and salt (it will bubble up). Return to heat and simmer 1 minute, stirring to dissolve any hardened caramel. Stir in chocolate. Let cool 20 minutes, then pour over cake.
- Return cake to refrigerator until set, at least 30 minutes and up to overnight. For the cleanest slices when serving, use a knife dipped in hot water and wiped dry after each.
MARBLED PUMPKIN CHEESECAKE + WHITE CHOCOLATE FROSTING
This decadent baked cheesecake features a ginger cookie crust, marbled pumpkin cream cheese, white chocolate flavoured frosting! I created it for my daughter's birthday and she loved it! Would be great for any occasion!
Provided by a_goddess
Categories Dessert
Time 1h35m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- FILLING - Prepare the filling first to chill while crust bakes. In a large bowl, beat together in mixer: cream cheese, sugar, vanilla extract. Then mix the rest together with spoon by hand -- less air after adding eggs means less cracking in your cheesecake later! Add eggs one at a time, mixing after each one.
- Set aside 1/2 of the mixture in a medium bowl. The remaining 1/2 add: pumpkin, cinnamon, nutmeg, clove - mix together well. Put the plain filling and the pumpkin filling in the fridge while making your crust; this will give it a chance to thicken and will marble nicely later.
- CRUST - In a medium bowl mix together: graham crust, cinnamon, ginger, pumpkin pie spice and butter. Press into the bottom of a spring-form pan. Bake crust in oven at 350 F for 10 minute.
- MARBLE THE CHEESECAKE - Start with the pumpkin filling and add it on top of the crust. Drop spoonfuls of the plain filling throughout. Take a knife and swirl the pumpkin filling to make marble effect. Have fun with it!
- BAKING - (Optional) Put a pan 1/2 filled with water, in the oven on the bottom rack. This will steam and also help the cheesecake not to crack as it bakes. Bake cheesecake in oven at 350 F for 1 hr 15 minute Once done, remove from oven and run a knife around the edge of the pan (this will keep your cheesecake from cracking as it cools). Chill in the fridge.
- FROSTING - Use a chilled bowl & beaters, beat together cream in a mixer, until frothy. Once a little frothy, add gradually: icing sugar, white chocolate pudding powder, cream of tarter. Whip until thick. Spread on chilled cheesecake. Add white chocolate bar squares (optional). Enjoy!
Nutrition Facts : Calories 720.5, Fat 51.9, SaturatedFat 29.2, Cholesterol 247.8, Sodium 464.5, Carbohydrate 56.5, Fiber 1.4, Sugar 41.5, Protein 11
CHOCOLATE PUMPKIN CHEESECAKE
Fluffy cheesecake with a graham cracker, cocoa, and chocolate crust. Decorate with chocolate chips or melted chocolate, and see Allrecipes' Cheesecake Tips for more serving instructions and garnish ideas.
Provided by zippyejb
Categories Fruits and Vegetables Vegetables Squash
Time 5h40m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil.
- Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until lightly browned and toasted, about 15 minutes.
- Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.
- Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed.
- Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan.
- Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 52 g, Cholesterol 100.3 mg, Fat 23.9 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 14.1 g, Sodium 313.3 mg, Sugar 40.7 g
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