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Marbled Pumpkin Cheesecake

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Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake

One portion of this dish contains about 5g of protein, 11g of fat, and a total of 264 calories. This recipe serves 12. A mixture of gingersnap cookies, butter, pumpkin, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Crush enough cookies to make 1 3/4 cups crumbs. In a 9-inch cheesecake pan with removable rim, mix cookie crumbs, granulated sugar, and butter. Press over bottom and about 1 inch up pan sides.
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Granulated SugarGranulated Sugar
Cookie CrumbsCookie Crumbs
CookiesCookies
ButterButter
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Frying PanFrying Pan
2
Bake crust in a 325 oven until slightly browner, about 15 minutes.
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CrustCrust
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OvenOven
3
Meanwhile, in a food processor or in a bowl with a mixer, blend cheese, brown sugar, and eggs until smooth. Spoon 1/2 cup of the cheese mixture into a small bowl.
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Brown SugarBrown Sugar
CheeseCheese
EggEgg
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BlenderBlender
BowlBowl
4
Add five spice and pumpkin to remaining cheese mixture and mix well.
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PumpkinPumpkin
CheeseCheese
5
Pour pumpkin filling into hot or cool crust. Drop rounded tablespoons of the reserved cheese mixture onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.
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PumpkinPumpkin
CheeseCheese
OrangeOrange
CrustCrust
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KnifeKnife
6
Bake in a 325 oven until the center barely jiggles when cake is gently shaken, about 50 minutes. Cool on a rack. Cover and chill until cold, at least 2 1/2 hours. Run a knife between cake and pan rim; remove rim.
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OvenOven
KnifeKnife
Frying PanFrying Pan
DifficultyHard
Ready In45 m.
Servings12
Health Score4
Dish TypesSide Dish
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