Marbled Pumpkin Cheesecake Recipe

Introduction

This marbled pumpkin cheesecake combines creamy richness with warm autumn spices for a deliciously festive dessert. The contrasting layers create a beautiful swirl that’s as delightful to look at as it is to eat. Perfect for holiday gatherings or cozy nights in.

Ingredients

• 24 oz cream cheese
• 3/4 cup sweetener
• 3 large eggs (room temperature)
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 2 cups pumpkin puree
• 3 large eggs
• 1/4 cup sweetener
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon

Instructions

1. Step 1: Prepare the pan by lining the bottom of an 8-inch round cake pan with parchment paper and lightly greasing the sides to prevent sticking.
2. Step 2: Make the cheesecake layer by beating the cream cheese and 3/4 cup sweetener together in a large bowl until smooth and creamy.
3. Step 3: Add the 3 eggs, mixing well until fully combined.
4. Step 4: Stir in 1 tsp vanilla extract and 2 tbsp cornstarch until blended, then set aside.
5. Step 5: In another bowl, whisk together the pumpkin puree, 3 eggs, and 1/4 cup sweetener until smooth.
6. Step 6: Add 1 tsp vanilla extract, 2 tbsp cornstarch, 2 tsp pumpkin pie spice, and 1 tsp cinnamon, stirring until well combined. Set aside.
7. Step 7: Assemble the cake by dropping dollops of the cheesecake mixture into the prepared pan using a cookie scoop or large spoon.
8. Step 8: Alternate with dollops of the pumpkin mixture, continuing to layer until all batter is used, creating a marbled effect.
9. Step 9: Gently tap the pan on the counter to remove air bubbles and level the layers.
10. Step 10: Preheat oven to 350°F (180°C) and bake the cheesecake for 45-50 minutes until the center is just set and slightly jiggly.
11. Step 11: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
12. Step 12: Remove from the oven, cool completely at room temperature, then chill before slicing and serving.

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and best flavor.
• For a gluten-free version, ensure your cornstarch is certified gluten-free.
• Add a graham cracker crust for added texture and a classic cheesecake base.
• Swap the sweetener for maple syrup or honey for a natural sweetness with a slight caramel note.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge before serving. Reheat chilled cheesecake by allowing it to come to room temperature or serve cold for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly and is a convenient option for this recipe.

How do I prevent cracks on the cheesecake surface?

Avoid overbaking and allow the cheesecake to cool gradually in the oven with the door slightly open. This helps prevent sudden temperature changes that cause cracks.

Marbled Pumpkin Cheesecake Recipe

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★★★★★

4.9 from 95 reviews

• Author: lilan
• Total Time: 2 hours 10 minutes (including cooling and chilling time)
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This Marbled Pumpkin Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin puree. Alternating dollops of smooth cheesecake and pumpkin layers create a beautiful marbled effect perfect for fall and holiday gatherings. Baked to a smooth, just-set center and chilled to perfection, this dessert offers a deliciously balanced texture and taste that will impress family and friends.

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Ingredients

Scale 1x2x3x

Cheesecake Layer

• 24 oz cream cheese
• 3/4 cup sweetener
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 2 tbsp cornstarch

Pumpkin Layer

• 2 cups pumpkin puree
• 3 large eggs
• 1/4 cup sweetener
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon

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Instructions

1. Prepare the Pan: Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides to prevent sticking.
2. Make the Cheesecake Layer: In a large mixing bowl, beat together the cream cheese and sweetener until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and cornstarch until fully combined. Set aside.
3. Make the Pumpkin Layer: In another bowl, whisk together the pumpkin puree, eggs, and sweetener until smooth. Add vanilla extract, cornstarch, pumpkin pie spice, and cinnamon, stirring until well blended. Set aside.
4. Assemble the Cake: Using a cookie scoop or large spoon, alternate dropping dollops of the cheesecake mixture and pumpkin mixture into the prepared pan, layering to create a marbled effect. Gently tap the pan on the counter to remove air bubbles and even out the layers.
5. Bake: Preheat oven to 350°F (180°C). Bake the cheesecake for 45-50 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
6. Chill and Serve: Remove the cheesecake from the oven and cool completely at room temperature before chilling in the refrigerator. Slice and serve chilled for the best texture and flavor.

Notes

• Use room temperature eggs and cream cheese for a smoother batter and better incorporation.
• Make sure to line and grease the pan well to prevent the cheesecake from sticking.
• Allow the cheesecake to cool gradually in the oven to prevent cracking.
• Chilling the cheesecake overnight enhances flavor and texture.
• Substitute sweetener according to your preference, ensuring it balances sweetness and moisture.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Cheesecake, Marbled Cheesecake, Pumpkin Dessert, Fall Dessert, Holiday Cheesecake, Gluten Free Cheesecake