Pumpkin Marble Cheesecake
- Portion size: 12
This recipe makes 12 servings
Here's a rich but superlative way to honour the pumpkin and celebrate the Thanksgiving harvest.
- 1 cup 1cupgingersnap cookie crumbs
- 1/2 cup 1/2cupfinely chopped pecans
- 1/4 cup 1/4cupbutter, melted
- 1 lb 1lbcream cheese
- 3/4 cup 3/4cupgranulated sugar
- 3 3eggeggs
- 1/2 cup 1/2cupsour cream
- 1 tsp 1tspvanilla
- 2 tbsp 2tbspfinely diced crystallized ginger
- 1 cup 1cuppumpkin purée
- 3/4 tsp 3/4tspcinnamon
- 1/4 tsp 1/4tspginger
- 1/4 tsp 1/4tspnutmeg
Toss together crumbs, pecans and butter; press into bottom of greased 9-inch (2.5 L) springform pan. Centre pan on foil square; press foil up to side of pan to keep out water when baking cheesecake. Bake in 350°F (180°C) oven for 10 minutes or until firm to touch. Let cool on rack.
Meanwhile, in large bowl, beat cream cheese with 1/2 cup (125 mL) of the sugar until fluffy. Beat in eggs, one at a time; beat in sour cream and vanilla. Remove 1-1/2 cups (375 mL) and blend in diced crystallized ginger; set aside.
To remaining batter, blend in remaining sugar, pumpkin, cinnamon, ginger and nutmeg; pour over baked crust. Using large spoon, add dollops of reserved light-coloured batter; swirl together with knife.
Place pan in larger cake pan; pour in enough boiling water to come 1 inch (2.5 cm) up side. Bake in 350°F (180°C) oven for about 50 minutes or until puffed and no longer shiny in centre. Turn oven off. Quickly run knife around edge of cheesecake; let cool in oven for 1 hour. Remove from water and let cool completely on rack. Refrigerate for at least 8 hours or up to 2 days before removing from pan.