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 WHITE CHOCOLATE CHEESECAKE
Melted white and dark chocolates are each stirred into half of a rich cheesecake batter, then swirled together for a pretty marbleized look.
Provided by My Food and Family
Categories Dairy
Time 4h55m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crushed wafers and butter. Press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the cream cheese mixture; place in small bowl. Add melted semi-sweet chocolate; stir until well blended. Add melted white chocolate to remaining cream cheese mixture; mix well. Spoon semi-sweet and white chocolate mixtures alternately over crust. Swirl with knife to marbleize.
- Bake 40 minutes or until center is almost set. Run small knife or spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 125 mg, Sodium 360 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 24 g, Protein 7 g
CHOCOLATE FROSTED MARBLE CHEESECAKE
Marble cheesecake with chocolate crumb crust and chocolate sour cream frosting.
Provided by Karen
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 3h20m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a 10-inch springform pan with aluminum foil.
- Mix the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
- Bake the crust in the preheated oven for 10 minutes. Remove the pan from the oven. Turn the oven's heat up to 350 degrees F (175 degrees C).
- In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth. Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract. Beat the cream cheese filling until very smooth and well combined, about 3 minutes.
- Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust. Melt 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling. Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
- Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep. Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
- When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan. Loosen the edge of the cheesecake from the pan with a thin, sharp knife. Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes. Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
- To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined. Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving. Refrigerate leftovers.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 28.9 g, Cholesterol 93.1 mg, Fat 26.6 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 16 g, Sodium 191.7 mg, Sugar 23.5 g
WHITE CHOCOLATE PUMPKIN CHEESECAKE WITH ALMOND TOPPING
This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City, Kansas belongs on a pedestal. Just pour the spiced pumpkin filling over the delectable gingersnap crust, bake and refrigerate overnight. The final touch is a crunchy almond topping.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.
Nutrition Facts : Calories 509 calories, Fat 34g fat (19g saturated fat), Cholesterol 119mg cholesterol, Sodium 344mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g 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
WHITE CHOCOLATE PUMPKIN CHEESECAKE
The title explains it all! 3 favorites in one dish, who could ask for more? And it actually works really well together!
Provided by Candace Michelle
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine gingersnap crumbs (or graham cracker crumbs) with butter. Press into the bottom of a greased 9-in springform pan. Set aside.
- in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed until combined.Stir in melted chocolate.
- Combine the pumpkin and spices in a seperate bowl; gently fold into cream cheese mixture. Pour over crust.
- Place the pan on a baking sheet and bake at 350 for 55-60 minutes or until center is set. Cool on a wire rack for 10 minutes.
- Combine topping ingredients and spread in a shallow baking pan. Bake for 10 minutes, or until golden. Be sure to stir a couple times so the almonds get toasted evenly. Cool.
- Run a knife under hot water, then around the edge of the pan to loosen cake. Cool for an hour in the refrigerator. Before serving, sprinkle topping over individual servings. Store extra in a container or ziploc bag.
- *I don't care for gingersnaps, so I use cinnamon flavored graham crackers for my crust!
Nutrition Facts : Calories 404, Fat 30.6, SaturatedFat 18.8, Cholesterol 132.2, Sodium 274.2, Carbohydrate 27.1, Fiber 0.6, Sugar 24.8, Protein 6.8
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.
WHITE CHOCOLATE ESPRESSO CHEESECAKE
A fabulous cheesecake for my collection! Creamy baked cheesecake with coffee swirls and a white chocolate topping, Yum! Prep time does not include overnight refrigeration.
Provided by dale7793
Categories Cheesecake
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Blend or process cookies until finely chopped.
- Add butter and combine.
- Press mixture evenly over base and sides of a greased 22cm springform tin.
- Cover and refrigerate whilst preparing filling.
- Filling: Dissolve coffee in hot water.
- Beat cream cheese and sugar until smooth, then beat in eggs one at a time until just combined.
- Pour mixture over cookie base in tin.
- Spoon coffee over top and use a skewer to gently swirl coffee mixture in, creating a marble type pattern.
- Cook in a moderate oven (180°C) for about 40 minutes or until just set.
- Cover the top lightly with foil if its becoming too brown.
- Cool in oven with door ajar.
- Topping: Pour cream into a small saucepan.
- Bring to the boil and remove from heat.
- Add chocolate and stir until chocolate is melted and incorporated.
- Spread topping over the top of cooled cheesecake and refrigerate overnight.
- Serve cheesecake with a dusting of cocoa powder and decorated with chocolate coffee beans.
Nutrition Facts : Calories 650.9, Fat 49.3, SaturatedFat 29.3, Cholesterol 184.6, Sodium 490, Carbohydrate 44.5, Fiber 0.8, Sugar 31.6, Protein 10.4
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.
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.
MARBLED CHOCOLATE CHEESECAKE
Very pretty frosted like a cake with the top edge piped with a star tip. Found this recipe in a pack of recipes from Great American Home Baking. You can make the cheesecake up to 2 to 3 days in advance, frosting it the day you want to serve it.
Provided by SharleneW
Categories Cheesecake
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To prepare crust: In a medium bowl, mix together chocolate crumbs and melted butter until well blended.
- Press into a 9-inch springform pan.
- Preheat oven to 300°F.
- To prepare filling: In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.
- Spoon half of cream cheese mixture into crust.
- Stir chocolate into remaining cream cheese mixture until well blended.
- Spoon over batter in crust.
- Run a butter knife (careful not to touch crust) in a"S" curve through batter ONCE.
- Bake cheesecake for 50 minutes.
- Transfer pan to wire rack to cool completely.
- After cooled, transfer cheesecake to serving plate, cover with plastic wrap and chill for at at least 2hours.
- Uncover cheesecake; carefully remove the side of pan.
- To prepare frosting, in a small bowl, mix chocolate and sour cream.
- Spread over cheesecake.
- Chill briefly until frosting is set.
Nutrition Facts : Calories 797.2, Fat 61.8, SaturatedFat 36.4, Cholesterol 251.7, Sodium 523.4, Carbohydrate 56.9, Fiber 5.7, Sugar 34, Protein 16.4
PUMPKIN MARBLE CHEESECAKE W/ CHOCOLATE MOUSSE
I got this recipe somewhere, off a can, or label or something, years ago. I've made many modifications since then and though I would share. Note: I've written this recipe to make 1 cake, but I usually make 2 cakes whenever I make this, because you end up using a lot of portions of items and with 2 cakes you use up all of what you buy.
Provided by Bopp5018
Categories Cheesecake
Time 2h35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- Finely chop/grind Gingersnap cookies to create crust from the crumbs. 1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
- Slowly add margarine to crumbs, while mixing. Use more margarine as needed to make crust stick to pan.
- Press crust mixture onto spring-form pan, all the way up the sides of pan.
- Bake crust at 350 degrees Fahrenheit for 10 minutes.
- Cake:.
- Combine softened cream cheese, 1/2 Cup (only) sugar, vanilla.
- Mix at medium speed until smooth/well-blended.
- Add eggs, one at a time, mixing well after each addition.
- Put aside 1 Cup of this batter and chill in fridge.
- Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
- Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step).
- Alternately layer pumpkin and cream cheese batters over crust.
- Cut through the batters with a knife several times for a marble effect.
- Bake pie at 350 degrees Fahrenheit for 55 minutes.
- Loosen cake from sides of pan and cool before removing from pan completely.
- Topping:.
- Mix softened cream cheese and frosting together until well-blended.
- Fold in cool whip.
- Put topping on cooled cake; it should reach just under the top of the crust.
- Shave/grate chocolate bar and add on top of whipped topping for garnish.
- Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
- Keep refridgerated until served.
Nutrition Facts : Calories 766, Fat 43.3, SaturatedFat 21.8, Cholesterol 125.8, Sodium 777.1, Carbohydrate 86.8, Fiber 2.4, Sugar 46.9, Protein 10.6
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
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
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