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-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.
MARBLED PUMPKIN CHEESECAKE BARS WITH A GINGERSNAP CRUST
I made these for Thanksgiving 2006, and they were a hit! Delicious crust and creamy filling. You get the best of both worlds (pumpkin pie and cheesecake) without the hassle of preparing a "real" cheesecake.
Provided by Chef Itchy Monkey
Categories Cheesecake
Time 1h
Yield 12-15 squares, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°.
- Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
- CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
- PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
- CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
- Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
- Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look.
- Bake for 25 to 30 or until center is just set.
- Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.
Nutrition Facts : Calories 509.5, Fat 29.9, SaturatedFat 14.9, Cholesterol 119.2, Sodium 471.4, Carbohydrate 54.6, Fiber 1.5, Sugar 31, Protein 7.5
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.
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 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.
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.
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
More about "marbled pumpkin cheesecake food"
KAHLUA MARBLED PUMPKIN CHEESECAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 10Total Time 3 hrs
MARBLED CHOCOLATE PUMPKIN CHEESECAKE - HOME COOKING …
From homecookingadventure.com
MARBLED PUMPKIN CHEESECAKE WITH A BROWNIE CRUST …
From foodandwine.com
5/5 Category CheesecakesServings 12Total Time 7 hrs
- Preheat the oven to 325°. Lightly butter a 9-inch springform pan. In a medium saucepan, melt the butter with the chopped chocolate over low heat, stirring constantly.
- In a small bowl, whisk the flour with the baking powder and salt. Add the dry ingredients to the melted chocolate mixture. Stir the chopped walnuts into the brownie batter.
- In a medium glass bowl, melt the chopped chocolate in a microwave oven on high for about 1 minute, stirring halfway through. In a large bowl, using an electric mixer, beat the cream cheese until smooth.
- Pour three-fourths of the pumpkin cheesecake batter over the brownie crust. Pour the chocolate batter on top of the pumpkin cheesecake batter. If the chocolate batter is too thick to pour easily, heat it in a microwave oven on high for 10 seconds.
- Set the springform pan in a medium roasting pan. Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake the pumpkin cheesecake in the hot water bath in the center of the oven for 1 1/2 hours, or until it is firm around the edges but slightly jiggly in the center.
- Remove the marbled pumpkin cheesecake from the water bath and refrigerate it until thoroughly chilled, at least 4 hours or overnight. Remove the foil and springform pan ring from the cheesecake.
MARBLED PUMPKIN CHEESECAKE WITH A BROWNIE CRUST RECIPE ...
From myrecipes.com
Servings 12Published 2012-10-26
- MAKE THE CRUST: Preheat the oven to 325°. Lightly butter a 9-inch springform pan. In a medium saucepan, melt the butter with the chopped chocolate over low heat, stirring constantly.
- In a small bowl, whisk the flour with the baking powder and salt. Add the dry ingredients to the melted chocolate mixture. Stir the chopped walnuts into the brownie batter.
- MAKE THE CHEESECAKE: In a medium glass bowl, melt the chopped chocolate in a microwave oven on high for about 1 minute, stirring halfway through.
- Pour three-fourths of the pumpkin cheesecake batter over the brownie crust. Pour the chocolate batter on top of the pumpkin cheesecake batter. If the chocolate batter is too thick to pour easily, heat it in a microwave oven on high for 10 seconds.
- Set the springform pan in a medium roasting pan. Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake the pumpkin cheesecake in the hot water bath in the center of the oven for 1 1/2 hours, or until it is firm around the edges but slightly jiggly in the center.
- Remove the marbled pumpkin cheesecake from the water bath and refrigerate it until thoroughly chilled, at least 4 hours or overnight. Remove the foil and springform pan ring from the cheesecake.
- Make Ahead: The baked cheesecake can be refrigerated in the springform pan for up to 4 days.
MARBLED PUMPKIN SPICE CHEESECAKE WITH GINGERSNAP CRUST ...
From mycountrytable.com
Servings 10Estimated Reading Time 7 minsCategory DessertTotal Time 2 hrs 25 mins
- Adjust oven rack to the lowest middle postion (one position up from the lowest). Preheat oven to 350 degrees.
- Crush the cookies into fine crumbs by pulsing them in a food processor or blender. Add the cookie crumbs, sugar, ginger, and melted butter to a medium bowl and mix until well combined. Press the mixture firmly into the bottom and partially up the sides of a 9-inch springform pan. You can do this easily with a measuring cup. I also use the back of a spoon for the sides. Bake the crust for 10 minutes. This sets the crust.
- Wrap heavy foil around the bottom and two-thirds up the outside of the springform pan, making sure there are no puncture holes in the foil. This will ensure that no water gets into your cheesecake.
MARBLED PUMPKIN CHEESECAKE BARS - ROOM FOR TUESDAY
From roomfortuesday.com
Cuisine AmericanCategory DessertServings 9Estimated Reading Time 4 mins
- Preheat oven to 350 degrees. Line the bottom and sides of an 8 inch square baking dish with parchment paper, leaving overhang "tabs" on all four sides. Set aside.
- Place cream cheese blocks into the food processor, blending until smooth. Add the sugar, canned pumpkin, flour, pumpkin pie spice, and salt- processing until well combined. Next, add the eggs one at a time, until well mixed. Set aside.
MARBLED PUMPKIN CHEESECAKE RECIPE - EATINGWELL
From eatingwell.com
4.3/5 (5)Total Time 5 hrs 30 minsCategory Healthy Cookie & Dessert RecipesCalories 217 per serving
- Preheat oven to 325 degrees F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
- To prepare filling & bake cheesecake: Puree cottage cheese in a food processor until very smooth, scraping down the sides of the workbowl once or twice. Add cream cheese, sugar and 3 tablespoons cornstarch; process until smooth. Add egg, egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl; stir in lemon juice. To the remaining filling, add pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well.
- Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Alternate the remaining fillings in the same manner; concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings.
KAHLUA MARBLED PUMPKIN CHEESECAKE RECIPE
From recipeland.com
4.2/5 (209)Total Time 1 hr 30 minsServings 10Calories 242 per serving
MARBLED PUMPKIN CHEESECAKE - KIRBIE'S CRAVINGS
From kirbiecravings.com
Cuisine AmericanEstimated Reading Time 4 minsCategory DessertTotal Time 1 hr 25 mins
MARBLED PUMPKIN CHEESECAKE | VERY BEST BAKING
From verybestbaking.com
Servings 16Category Cake
MARBLED PUMPKIN CHEESECAKE BARS - CRINKLEDCOOKBOOK.COM
From crinkledcookbook.com
5/5 (13)Total Time 1 hr 5 minsCategory DessertCalories 139 per serving
CHOCOLATE MARBLED PUMPKIN CHEESECAKE RECIPE - CDKITCHEN
From cdkitchen.com
5/5 (1)Total Time 5 hrsServings 12
CREAMY AND CRISPY MARBLED PUMPKIN CHEESECAKE RECIPE ...
From thefoodxp.com
Category DessertCalories 350 per serving
MARBLED PUMPKIN CHEESECAKE | FOOD RECIPE
From foodrecipe.codevivu.com
Servings 12Calories 350 per servingTotal Time 7 hrs 40 mins
MARBLED PUMPKIN CHEESECAKE - PETA
From peta.org
5/5 (1)Estimated Reading Time 2 minsCategory Dessert And Beverage
MARBLED PUMPKIN CHEESECAKE - REVIEW BY MRSCHMERKOVSKIY ...
From allrecipes.com
4.6/5
MARBLED PUMPKIN CHEESECAKE | RECIPE | PUMPKIN CHEESECAKE ...
From pinterest.com.au
4.6/5 (879)Total Time 7 hrs 40 mins
MARBLED PUMPKIN CHEESECAKE | STANFORD HEALTH CARE
From stanfordhealthcare.org
MARBLED PUMPKIN CHEESECAKE WITH A BROWNIE CRUST RECIPE ...
From maddison.loganhendersonfans.com
MARBLED PUMPKIN CHEESECAKE - TASTY KITCHEN
From tastykitchen.com
MARBLED PUMPKIN CHEESECAKE - RECIPES SCHOOL
From recipesschool.com
MARBLED PUMPKIN CHEESECAKE | RECIPE | PUMPKIN CHEESECAKE ...
From pinterest.ca
KAHLUA MARBLED PUMPKIN CHEESECAKE RECIPE
From bakerrecipes.com
MARBLED PUMPKIN CHEESECAKE WITH BROWNIE CRUST - KITCH ...
From kitchmystic.com
MARBLED PUMPKIN CHEESECAKE RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
MARBLED PUMPKIN CHEESECAKE RECIPE
From crecipe.com
MARBLED PUMPKIN CHEESECAKE MUFFINS - LACTO OVO VEGETARIAN ...
From fooddiez.com
MARBLED PUMPKIN CHEESECAKE - 25EASYRECIPES.COM
From 25easyrecipes.com
MARBLED PUMPKIN CHEESECAKE RECIPE | DESSERTS RECIPE | ROSA ...
From youtube.com
MARBLED PUMPKIN CHEESECAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
DESSERT RECIPES - HOW TO MAKE MARBLED PUMPKIN CHEESECAKE ...
From vivarecipes.com
MARBLED PUMPKIN CHEESECAKE - AUTUMN RECIPES
From playtimeandparty.com
MARBLED PUMPKIN CHEESECAKE - FOOD NEWS
From foodnewsnews.com
MARBLED PUMPKIN CHEESECAKE SQUARES : COOKINGRECIPESDAILY
From reddit.com
MARBLED PUMPKIN CHEESECAKE RECIPE: HOW TO MAKE IT | TASTE ...
From stage.tasteofhome.com
PUMPKIN MARBLE CHEESECAKE : COOKINGRECIPESDAILY
From reddit.com
ACE FIT | MARBLED PUMPKIN CHEESECAKE
From acefitness.org
KAHLUA MARBLED PUMPKIN CHEESECAKE RECIPE
From bakerrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love