Marbled Pumpkin Cheesecake

Made it, easy and worth the calories!

Great base for pumpkin cheesecake! This seems like a simplified version. So, it was easy to make. My first pie came out browned on the top. So, I would definitely recommend checking before that. The pie could be perfected with the traditional cheesecake cooling technique described in other posts. I added aluminum foil & turned off the oven earlier for the subsequent pies. But, honestly, it takes longer to make this recipe than it does for it to disappear in our home. It’s delicious & everyone who matters loved it.

I started with a pecan crust because it needed to be gluten free. Once the filling was made, I realized that my crust had been baked in a 10-inch springform pan instead of a 9-in one. Oops! A thin cheesecake was not an option. To salvage my efforts and ingredients, I made another batch of filling without setting aside a cup of plain filling. The two batches of fillings were mixed, and the reserved cup of plain filling marbled on top. The thickness was perfect for this pan. The marbling effect did not show up on top probably because I had to bake it longer. The cake was delicious. If I wanted to make a big cheesecake like this again, I would double the recipe and skip the marbling. Doubling allowed me to use the entire can of pumpkin. I also would not mix the pumpkin separately with sugar and spices but simply add them to the cream cheese mixture. Guess I don’t quite understand that step in the recipe. Thank you for sharing the recipe. Sorry I was forced to double it. The ratio of ingredients created fantastic dessert. My family loved it.

This is the absolute best pumpkin cheesecake I’ve made to date!

I haven’t used this crust, but I found this recipe on the Betty Crocker site. It is a combination of a regular pumpkin pie and a cheesecake. If you like either or both, this is the best of both worlds! I started about four years ago and make two every holiday. Nothing but the pie plate is left after Thanksgiving or Christmas Day!

Tastes great! Perfect pumpkin/fall flavor. Really liked the gingersnap crust (didn’t use nuts because of an allergy).

This was absolutely amazing! I did change the recipe a bit based on reviews. I did 1/2 gingersnap cookies and 1/2 graham crackers for the crust (1 cup of each with 6T of butter, no pecans for me). I also did 1/2 batter pumpkin and 1/2 cheesecake instead of just 1 cup so that the pumpkin didn’t overpower the cheesecake. I added 1 tsp of pumpkin pie spice to the other spices. I made the batter before the crust and refrigerated the batter for maybe 20 minutes or so. Definitely want to make this again!

This was a hit at Thanksgiving! Friendly tip – check the cheesecake at about 40-45 minutes to ensure it does not start to burn. I found that whipping the batter with a batter spatula as opposed to a whisk made the batter much more dense. It did not crack and separate when I made this simple adjustment. I also added more spice and popped the pumpkin batter in the fridge while I prepared the crust. I will certainly be making this recipe again.

Made this as printed. Did a grahm cracker crust. I think I would prefer the pumpkin on top if it was made again, and will use a deep dish pie pan because there was no chance of getting any swirls otherwise. It tasted delish.

11/28/2020 Roxan, Emma D. and Qyana made this for the Jones home.

I made this cheesecake for Thanksgiving this year and everyone loved it. The gingersnap crust with the pecans in it really made it special. I made it exactly as the recipe called for. I baked it for 55 minutes then left it in the oven with the heat turned off until the oven mostly cooled and there was no cracking and no problem. I did not use a water bath.

Amazing!

I made it exactly as written. It was good, but next time I would prefer using more pumpkin and pumpkin spice

Very good recipe. Will be new family tradition!

Delicious! I made for a fall lunch and all who tried loved it. The only thing I added was a tsp of pumpkin pie spice, otherwise I followed the recipe. I placed water in the oven to prevent cracking as others suggested – it came out perfect.

This was the first time I made cheesecake. The recipe was easy to follow. I loved the gingersnap crust, it added a nice, new touch. Everyone enjoyed it!

Two problems with this recipe. The ginger snaps always get overdone. I wouldn’t recommend cooking the crust first. Better yet, use shortbread cookie crumbs with a pinch of nutmeg. Skip the pecans. Much better taste. Secondly, and more important, the cheesecake always cracks. It’s because there is such a difference in the consistency of the two batters. The plain cheesecake batter is much thicker than the one with pumpkin. I tried adding cornstarch to the pumpkin one after I take out the 1 cup of plain batter. It helped a little but still cracked. I’ve tried it with and without a water bath. Still cracks. Don’t get me wrong, it tastes fantastic! But presentation is very important, especially at holiday dinners.

This was beyond any doubt the best cheesecake I have ever made. everyone was stunned. the texture and flavor was incredible. it will now become a seasonal favorite and made for every holiday meal

This recipe is a keeper. Everyone loved it.

Excellent recipe and loved the crust.

I added a 1/4 cup of sour cream to the cream cheese mixture