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Marbled Pumpkin Cheesecake

This Marbled Pumpkin Cheesecake is so smooth and creamy. The flavor is out of this world!  Baked cheesecake is a dessert that requires some planning. It needs to have plenty of time to bake  and cool down. I would recommend baking it the day before you plan to eat it. ! It might take a little patience during the baking process, but I promise you, it is well worth all your effort!

Marbled Pumpkin Cheesecake recipe | Soooo good and full of flavor! Perfect fall or Thanksgiving dessert!

Here are a few tips and tricks for baking a cheesecake.

  1. When adding the eggs into the cheesecake batter, turn your mixer on low and gently mix the eggs in.  You don’t want to incorporate a lot of air while mixing or the cheesecake will crack while baking.
  2. For a smooth satiny cheesecake, the cream cheese needs to be at room temperature.
  3. The cheesecake has to cook low and slow. Don’t open the oven door while the cheesecake is baking. Your patience will pay off when you have a smooth and creamy cheesecake.
  4. It is important to run a knife around the edges of the cheesecake. This will prevent the cheesecake from cracking while it cools.

With love from my kitchen to yours,


Marbled Pumpkin Pie Cheesecake

Cheesecake layer:

  • 3 (8 oz.) pkg. of cream cheese, softened
  • 1 cup of granulated sugar
  • 3 eggs
  • 1 cup of heavy whipping cream
  • 1 tsp. of vanilla

Pumpkin layer:

  • 2 cups of pumpkin puree
  • 1/3 cup of granulated sugar
  • 1/2 tsp. of nutmeg
  • 1 tsp. of cinnamon
  • 1/4 tsp. of all spice
  • 1/4 tsp. of cloves
  • 2 cups of cheesecake batter
  • 2 egg yolks


  • 2 cups of ginger snap cookies
  • 1/4 cup of brown sugar
  • 1/4 cup of butter, melted


Preheat oven to 350 degrees

1. Blend the ginger snap cookies in a food processor until they are a fine crumb. Add the melted butter

and brown sugar to the food processor and blend until it is combined well.

2. Press the crust mixture into a 10 inch spring form pan and bake for 10 minutes. Remove the pan

from the oven and set aside. When the pan has cooled down a bit, wrap it with 3 to 4 layers of heavy

aluminum foil (this helps keep the water out in the water bath).

3.Cream the sugar and cream cheese together. Mix in the heavy cream and vanilla. On low speed, gently

mix in the eggs one at a time until the cream mixture is smooth and creamy.

4. In another bowl, mix the pumpkin puree, cinnamon, all spice, nutmeg, cloves, sugar, and egg yolks

together. Mix in 2 cups of the cheesecake layer batter into the pumpkin mixture.

5. Pour half of the cheesecake batter into the spring form pan. Next pour the pumpkin batter over

the cheesecake batter layer, then pour the remaining cheesecake batter on top.

6. Gently drag a butter knife through the batter to create swirls. Place the wrapped spring form pan in

a larger roasting pan. Pour boiling water in the roasting pan until it is 1/2 way up the side of the wrapped

spring form pan.

7. Bake the cheesecake at 350 degrees for 30 minutes. Reduce heat to 250 and bake for one hour or until

the cheesecake is almost set (still a little jiggly in the center).

8. Turn off the heat and leave the cheesecake in the oven for an additional 30 minutes. Remove the

cheesecake from the oven and slide a knife all the way around the outside of the cheesecake to loosen

the edges.

9. Let the cheesecake cool to room temperature, about 4 hours. Place the cheesecake in the

refrigerator and chill for 5 to 6 hours. Run the knife around the edge of the pan one more time before

removing the side of the pan.

10. To cut the cheesecake, use a hot clean knife. After each cut, dip the knife into the hot water again

and dry it off. This will insure nice clean lines in your cheesecake.

Marbled Pumpkin Cheesecake recipe | Soooo good and full of flavor! Perfect fall or Thanksgiving dessert!

Wow that looks amazing, Carrie! Thanks for sharing!  Be sure to check out My Recipe Confessions via her contact info below. She’s got some amazing recipes!

My Recipe Confessions Blog | myrecipeconfessions.com

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Also visit our Pumpkin Cheesecake Ecstasy, PRE-pretty staging days, lol, promise it’s sooo good!  Check out all of Carrie’s recipes for us like these drool-worthy pumpkin brownies, yuuuuum!!

The best Pumpkin Brownies | lollyjane.om

You’re sure to find some goodies when clicking around all of our recipes like our Caramel Apple Snickerdoodles,

Caramel Apple Snickerdoodles. The taste of fall stuffed in a chewy snickerdoodle cookie, YUM! |lollyjane.com

plus our White Chocolate Thin Mint Popcorn, get in the winter mood,

or these Indoor S’mores if it’s too snowy for a fire in your neck of the woods (;

How to make indoor s'mores. No campfire needed, awesome! YUM! // lmld.org

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  1. I thought this looked so fancy and then I read the recipe and thought even I could make it. Awesome, thanks! Pined!

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