Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake

SERVINGS

8 to 10

PREP TIME

25 Min

COOK TIME

60 Min

Can’t decide between pumpkin pie and cheesecake? This decadent dessert gives you the best of both! A classic cheesecake batter mixed with our delicious 100% Pure Pumpkin along with cinnamon, nutmeg and cloves. When you swirl the batters together, you get a special-occasion dessert that’s as beautiful as it is delicious.
FEATURED PRODUCTS
Green Giant® 100% Pure Pumpkin

Green Giant® 100% Pure Pumpkin
WHERE TO BUY
Marbled Pumpkin Cheesecake

FULL RECIPE

Serving Size: 8 to 10

Prep Time: 25 minutes

Cook Time: 60 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

Lists of ingredients:

  • For Crust
    2 cups finely ground graham crackers
    5 Tablespoons melted butter

    For Cheesecake
    4 (8 ounce) packages cream cheese, softened
    1 ½ cups sugar
    2 Tablespoons cornstarch
    2 teaspoons vanilla extract
    ½ cup sour cream
    4 large eggs, at room temperature
    1 can (15 ounces) Green Giant® 100% Pure Pumpkin
    2 teaspoons pumpkin pie spice

STEPS

1 Preheat oven to 325ºF and line the bottom of a 9-inch (10-inch will also work) springform pan with parchment paper. Add ground graham crackers and melted butter to a mixing bowl and stir until moist. Press firmly into the bottom of the pan and ¼- ½ inch up the sides. Bake for 8-10 minutes. Cool crust at room temperature while preparing filling.
2 Combine cream cheese, 1 cup sugar, and cornstarch in a large mixing bowl and beat with a hand mixer until fluffy. Beat in sour cream and vanilla extract until just combined. Beat in 3 eggs until just combined.
3 Transfer 2 cups of the cheesecake mixture to a separate mixing bowl. Add pumpkin, remaining egg, ¼ cup sugar, and pumpkin pie spice. Stir to combine.
4 Set aside ½ cup of pumpkin mixture for topping.
5 Pour the other pumpkin mixture over crust evenly. Top with cream cheese mixture and spread evenly.
6 Spoon dollops of reserved pumpkin mixture over cream cheese layer. Use the tip of a knife to create swirls.
7 Place springform pan on 2 large pieces of aluminum foil and wrap the foil tightly around the side of the pan to prevent water from getting in. Place in a deep roasting pan. Fill the roasting pan with 1-inch of hot water.
8 Bake for 1 hour 10 minutes on center rack of oven, until center is slightly jiggly. Turn oven off and crack the oven door open. Cool cheesecake in oven for 30 minutes. Remove from oven and cool completely, about 1 hour longer.
9 Remove aluminum foil and transfer cheesecake to refrigerator to chill for 2-3 hours. Run a sharp knife around the perimeter of cheesecake to loosen then remove the springform. Slice and serve.

TIPS & TRICKS

This cheesecake needs to chill in the refrigerator to set completely. Served cold, right from the fridge, it holds its shape beautifully when sliced.

If desired, top each slice with a dollop of whipped cream flavored with vanilla and lightly sweetened with sugar, or top with any prepared whipped topping.

Looking for an even easier creamy pumpkin dessert? Check out our <>

Serving Size: 8 to 10

Prep Time: 25 minutes

Cook Time: 60 minutes

Green Giant product(s) used: Green Giant® 100% Pure Pumpkin

  • For Crust
    2 cups finely ground graham crackers
    5 Tablespoons melted butter

    For Cheesecake
    4 (8 ounce) packages cream cheese, softened
    1 ½ cups sugar
    2 Tablespoons cornstarch
    2 teaspoons vanilla extract
    ½ cup sour cream
    4 large eggs, at room temperature
    1 can (15 ounces) Green Giant® 100% Pure Pumpkin
    2 teaspoons pumpkin pie spice

1 Preheat oven to 325ºF and line the bottom of a 9-inch (10-inch will also work) springform pan with parchment paper. Add ground graham crackers and melted butter to a mixing bowl and stir until moist. Press firmly into the bottom of the pan and ¼- ½ inch up the sides. Bake for 8-10 minutes. Cool crust at room temperature while preparing filling.
2 Combine cream cheese, 1 cup sugar, and cornstarch in a large mixing bowl and beat with a hand mixer until fluffy. Beat in sour cream and vanilla extract until just combined. Beat in 3 eggs until just combined.
3 Transfer 2 cups of the cheesecake mixture to a separate mixing bowl. Add pumpkin, remaining egg, ¼ cup sugar, and pumpkin pie spice. Stir to combine.
4 Set aside ½ cup of pumpkin mixture for topping.
5 Pour the other pumpkin mixture over crust evenly. Top with cream cheese mixture and spread evenly.
6 Spoon dollops of reserved pumpkin mixture over cream cheese layer. Use the tip of a knife to create swirls.
7 Place springform pan on 2 large pieces of aluminum foil and wrap the foil tightly around the side of the pan to prevent water from getting in. Place in a deep roasting pan. Fill the roasting pan with 1-inch of hot water.
8 Bake for 1 hour 10 minutes on center rack of oven, until center is slightly jiggly. Turn oven off and crack the oven door open. Cool cheesecake in oven for 30 minutes. Remove from oven and cool completely, about 1 hour longer.
9 Remove aluminum foil and transfer cheesecake to refrigerator to chill for 2-3 hours. Run a sharp knife around the perimeter of cheesecake to loosen then remove the springform. Slice and serve.

Tips & Tricks

This cheesecake needs to chill in the refrigerator to set completely. Served cold, right from the fridge, it holds its shape beautifully when sliced.

If desired, top each slice with a dollop of whipped cream flavored with vanilla and lightly sweetened with sugar, or top with any prepared whipped topping.

Looking for an even easier creamy pumpkin dessert? Check out our <>

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