Pumpkin Marbleized Perfection

Happy Thanksgiving Weekend everyone! Although it’s a few days passed the holiday, I want to share the recipe and step-by-step instructions for my infamous – if I say so myself – pumpkin marbleized cheesecake. I have been making this for Thanksgiving for years and it is always such a delicious hit! Brace yourself, there are a lot of photos.


What you’ll need:

– 1 sleeve of whole graham crackers (or 1 cup of pre-crushed graham crackers)

– 1 handful of pecans (for crust, optional)*

– 1 cup of canned pumpkin

– 2 8-oz. packages of cream cheese (un-whipped) at room temperature

– 1/3 cup of melted butter

– 3/4 cups of white sugar

– 1 tsp. vanilla extract

– 3 large eggs

– 3/4 tsp. of cinnamon

– 1/4 tsp. of ground nutmeg

– 9 inch springform pan


First things first, gather your supplies and preheat the oven to 350 F


Blend 1 sleeve of graham cracker cookies in a blender or puree machine with pecans, if you choose to use them; if you are not grinding the crackers, about 1 cup of pre-ground crackers will do


In a bowl combine the ground crackers with the melted butter; grease pan and press the combination into the pan so it is about 1 inch deep; place in the oven for about 10 minutes and then take out to cool


In a medium bowl combine the cream cheese, 1/2 cup of white sugar, and vanilla until smooth;mix in eggs one at a time, being sure to mix well after each egg is added; set aside 1 cup of the  cream cheese mixture


Add the pumpkin, 1/4 cup of sugar, cinnamon, and nutmeg into remaining mixer


Blend contents until completely mixed in


Yum! Pumpkin!


You will have a larger amount of the pumpkin cheesecake mixture compared to the 1 cup of plain mixture


Pour contents of the pumpkin cheesecake mixture into the springform pan; using a large spoon, plop spoonfuls at opposite ends of pan using the plain cream cheese mixture


It should look spotted like this (above!)


Using a knife, make lines and swirls through the large drops of plain cream cheese batter until the mixture begins to look marbled; do not overdo this step, otherwise the two batters will mix instead of being marbleized


Place in oven and bake for about 55 minutes or until the surface begins to crack; once it is out of the oven, allow the cake to cool for about 4 hours before removing it from the springform pan.

Serve and enjoy!




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