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  • Writer's pictureRock Rousseau

Marbled Pumpkin Cheesecake

This epic cheesecake makes a dramatic presentation with its marbled mixture of white and pumpkin cheesecake filling and a homemade crust made with crushed gingersnap cookies. This will become your new favorite autumn dessert!

To make Pie Crust:

  • 2 cups gingersnap cookies, crushed into crumbs

  • 3 TBSN light brown sugar

  • 1 teaspoon ground cinnamon

  • 1 stick salted butter, melted

To make Cheesecake filling:

  • Three 8 oz packages of cream cheese, room temperature

  • 15 oz can pureed pumpkin

  • 3 eggs and one additional egg yolk

  • 1/4 cup sour cream

  • 1 cup light brown sugar or preferred sweetener

  • 1/2 cup granulated sugar or preferred sweetener

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1 TBSN cornstarch

  • 2 TBSN preferred all purpose flour

  • 1 teaspoon vanilla extract

  • whipped topping (optional)


Slide and click the icon below to view ingredient alternatives that satisfy your dietary needs:


Pie pan, medium bowl, hand mixer, cooking spoon, butter knife, measuring cup. measuring spoons.

Prep: 15 min Cook: 60 min Ready: 3 hours Serves: 8

1. Preheat oven to 350 degrees F.

2. Make the pie crust: in a medium bowl, combine gingersnap crumbs, sugar, and cinnamon. Add the melted butter and press the mixture flat into a pie pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

3. In a medium bowl, use a hand mixer to blend together the cream cheese, 1/2 cup granulated sugar, sour cream, flour, and vanilla until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the plain mixture.

4. Blend 1 cup brown sugar, pumpkin puree, nutmeg, cinnamon, ginger, and cloves into the remaining mixture.

5. Pour pumpkin filling onto the crust. Spread filling out evenly.

6. Drop spoonfuls of the plain batter onto the top. Swirl with a butter knife to create a marbled effect.

7. Bake in oven for 60 minutes.

8. Remove from oven and let cool for 30 minutes.

9. Cover with foil and refrigerate for at least 2 hours.

10. Serve with dollop of whipped topping (optional)

1 serving:

Calories: 426 Total Fat: 29g Saturated Fat: 15.0g Cholesterol: 108mg Sodium: 354mg Potassium: 148mg Total Carbohydrates: 35.5g Dietary Fiber: 0.8g Protein: 7.2g Sugars: 25g

Pumpkin lovers will be glad to know that real pumpkin is very good for the heart. The fiber,potassium, and vitamin C content in pumpkin all support heart health. Studies suggest that consuming enough potassium may be almost as important as decreasing sodium intake for the treatment of hypertension, or high blood pressure. For a list of Vegan alternatives and substitutes for these ingredients, check out our post on Vegan Ingredient Alternatives. Kick the GLUTS! It's all good, because this recipe is gluten-free when using Gluten-free sweetener, bread, and whole milk (not malt-based.) For a list of Gluten-free alternatives and substitutes for these ingredients, check out our post on Gluten-Free Ingredient Alternatives.

White wine, pink champagne, or a riesling, which can soften the spiciness, allowing the flavors to be appreciated without overpowering.


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