Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake
Makes 12
Prep 25 m
Bake 55 m
Refrigerate 6 hours or overnight

Ingredients

Crust

Filling

Directions

  1. 1 of 1 Heat oven to 325 degrees . Wrap outside of a 9-inch springform pan with aluminum foil. Put a kettle of water on to boil.

Crust

  1. 1 of 1 In a medium bowl, combine cookie crumbs, sugar and melted butter until crumbs are evenly moistened. Press into bottom of springform pan.

Filling

  1. 1 of 6 With an electric mixer, beat first 4 ingredients for 2 minutes, until smooth and creamy.
  2. 2 of 6 Add eggs to mixer one at a time, beating well after each. Beat in vanilla. Transfer 1 cup filling to a medium bowl; pour remaining filling into prepared pan.
  3. 3 of 6 Stir pumpkin puree and pie spice into reserved filling. Drop mixture in evenly spaced dollops over top of plain filling. With tip of a small knife, swirl dollops to create a marbled look.
  4. 4 of 6 Place springform pan in a large roasting pan on oven rack. Pour boiling water into roasting pan until it reaches halfway up side of springform pan. Bake 50 to 55 minutes, until edges are set and center shakes slightly.
  5. 5 of 6 Transfer springform pan to a wire rack and carefully remove foil. Run a thin knife around edge of cake. Cool completely in pan on rack. Cover and refrigerate 6 hours or overnight.
  6. 6 of 6 To serve, remove side of pan and cut into 12 slices.
Nutrition Information for Marbled Pumpkin Cheesecake
Servings Per Recipe: 12
Per Serving: 19 g sugar, 0 g fiber, 26 g carb., 15 g sat. fat, 305 mg sodium, 6 g pro., 28 g Fat, total, 371 kcal cal.