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
MARBLED PUMPKIN CAKE
Very easy, Very moist, yummy Autumn dessert cake. Recipe came from a local booklet of recipe favorites.
Provided by axxo3846
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine pumpkin and cinnamon in a bowl.
- Combine cake mix, eggs, sour cream, sugar, oil and water in a large bowl.
- Beat for 2 minutes.
- Stir 2 1/2 cups batter into pumpkin mixture.
- Alternate plain and pumpkin batters into a 10 cup bundt or tube pan.
- Once done swirl mixture.
- Bake 375 degrees for 40- 45 minutes.
- When cool sprinkle with powdered sugar.
Nutrition Facts : Calories 341.4, Fat 18.8, SaturatedFat 4.3, Cholesterol 77.7, Sodium 314.5, Carbohydrate 39.5, Fiber 0.7, Sugar 23.1, Protein 4.6
MARBLED PUMPKIN-MAPLE CHEESECAKE BARS
The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.
Provided by Rick Martinez
Categories Small Plates Dessert Thanksgiving Halloween Fall Cheesecake Pumpkin Cream Cheese Sour Cream Butter Egg Vanilla Ginger Maple Syrup Kid-Friendly Soy Free Peanut Free Tree Nut Free
Yield 20 servings
Number Of Ingredients 16
Steps:
- Crust:
- Place a rack in center of oven; preheat to 350°F. Lightly butter a 13x9x2" metal baking pan. Line with parchment paper, leaving some overhang on long sides, then butter parchment. Pulse graham crackers in a food processor until fine crumbs form (you should have a generous 2 cups). Add sugar and salt and pulse just to combine. Add ½ cup butter and pulse until mixture is the consistency of wet sand.
- Transfer crumbs to prepared pan and press firmly into bottom with a measuring cup. Bake crust until fragrant and edges are just starting to take on color, 8-10 minutes. Transfer to a wire rack and let cool.
- Cheesecake and Assembly:
- Reduce oven temperature to 275°F. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Add eggs, sugar, vanilla, and salt and beat on low speed, occasionally scraping down sides of bowl, until incorporated. Add sour cream and maple syrup and beat until mixture is thick and creamy and no lumps remain. Scoop ¾ cup filling into a small bowl and save for marbling later. Add pumpkin purée, pumpkin pie spice, and ginger to remaining batter and beat until no streaks remain. Remove bowl from mixer and tap on counter several times to force any air bubbles to the filling's surface. Scrape filling into cooled crust; pop any air bubbles. Dollop reserved filling over pumpkin filling and swirl with a skewer or toothpick to marble.
- Bake cheesecake until edges are set but center still wobbles slightly when gently shaken (it will firm as it cools), 40-50 minutes. Transfer to a wire rack on stovetop and let cool (the warmth from the cooling oven will help it come to room temperature more slowly, keeping the top from cracking), about 3 hours.
- Chill cheesecake until cold and firm, 3-4 hours. Cut into bars or squares to serve.
- Do Ahead: Cheesecake can be made 2 days ahead. Cover and chill.
PUMPKIN MARBLE CHEESECAKE
Make and share this Pumpkin Marble Cheesecake recipe from Food.com.
Provided by Cheryl E
Categories Cheesecake
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- ------CRUST-------.
- Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F.
- ---------FILLING--------.
- Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
- Add eggs 1 at a time, mixing well after each.
- Reserve 1 cup of batter.
- Add remaining sugar, pumpkin and spices to remaining batter mixing well.
- Spoon pumpkin and cream cheese batters alternately over crust.
- Cut through batters with a knife multiple times to create a marble effect.
- bake 55 minutes at 350°F.
- loosen cake from edge of pan;cool before removing rim, refrigerate.
KAHLUA MARBLED PUMPKIN CHEESECAKE
Steps:
- 1. 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.
- 2. Bake at 350 degrees for 5 minutes; cool.
- 3. In mixer bowl, beat cream cheese until smooth; gradually add granulated sugar and beat until light.
- 4. Add eggs, one at a time, beating until well after each addition.
- 5. Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust.
- 6. Top with half of cream cheese mixture; repeat layers using remaining pumpkin and cream cheese mixtures.
- 7. Using table knife, cut through layers with uplifting motion in four to five places to create marbled effect.
- 8. Place on baking sheet and bake at 350 degrees for 45 minutes.
- 9. Without opening oven door, let cake stand in turned off oven 1 hour.
- 10. Remove from oven and cool, then chill; remove from pan.
CHOCOLATE PUMPKIN MARBLE CAKE
Bake a beautiful swirled dessert with our Chocolate Pumpkin Marble Cake from My Food and Family. Combine pumpkin-spiced cake with chocolate cake that create a striking marbled pattern that's sure to become a show-stopper. Don't forget to save Chocolate Pumpkin Marble Cake for your fall recipe list!
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 2 cakes or 16 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package. Add pumpkin and dry pudding mix; beat 2 min.
- Pour half the batter into medium bowl; stir in chocolate.
- Spoon batters alternately into 2 greased and floured 9x5-inch loaf pans; swirl gently with knife.
- Bake 45 to 50 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans; cool cakes completely.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.9501 g, Sugar 0 g, Protein 3 g
MARBLED CHOCOLATE PUMPKIN CHEESECAKE
Hmmmmmm....two yummy tastes together in a cheesecake. What more can I say except that it is the very best favor and creaminess. You won't be disappointed and let me know what you think! So decadent!
Provided by Lucille Hoerle
Categories Chocolate
Time 30m
Number Of Ingredients 13
Steps:
- 1. FOR CRUST: PREHEAT oven to 350º F. Grease 9-inch springform pan. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.
- 2. FOR CHEESECAKE: MICROWAVE remaining morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted; cool to room temperature. BEAT cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl. BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
MARBLED PUMPKIN CHEESECAKE
Steps:
- Make crumb crust with gingersnaps instead of graham crackers as directed in separate recipe. Preheat oven to 550°F.
- Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.
- Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
- Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
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