Desserts Cakes Cheesecake Recipes Pumpkin Cheesecake Recipes Marbled Pumpkin Cheesecake 4.6 (883) 675 Reviews 183 Photos This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference. Submitted by Renee Updated on October 9, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 183 183 183 183 Prep Time: 30 mins Cook Time: 1 hr 10 mins Additional Time: 6 hrs Total Time: 7 hrs 40 mins Servings: 12 Yield: 1 to 9 - inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 ½ cups crushed gingersnap cookies ½ cup finely chopped pecans ⅓ cup butter, melted 2 (8 ounce) packages cream cheese, softened ¾ cup white sugar, divided 1 teaspoon vanilla extract 3 eggs 1 cup canned pumpkin ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Directions Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. chibi chef I Made It Print 2,177 home cooks made it! Nutrition Facts (per serving) 350 Calories 25g Fat 27g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 350 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 64% Cholesterol 101mg 34% Sodium 221mg 10% Total Carbohydrate 27g 10% Dietary Fiber 2g 6% Total Sugars 19g Protein 6g 12% Vitamin C 0mg 0% Calcium 50mg 4% Iron 2mg 8% Potassium 94mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.