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Marble Pumpkin Cheesecake

This marbled pumpkin cheesecake combines the creaminess of classic cheesecake with the spiced flavor of pumpkin, all swirled together into a dessert that’s as beautiful as it is delicious.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings 12

Ingredients
  

For the crust

  • 1 ¼ cups graham cracker and ginger snap crumbs
  • 1 teaspoon pumpkin pie spice
  • ¼ cup melted butter

For the filling

  • 16 oz cream cheese room temperature
  • ⅓ cup granulated sugar
  • 2 tablespoons heavy cream
  • 1 large egg
  • 1 cup pumpkin puree
  • ⅓ cup brown sugar
  • ½ teaspoon pumpkin pie spice

Instructions
 

  • Preheat oven to 375°F. Grease a 9-inch springform pan.
  • Mix crust ingredients and press into the bottom and sides of the pan. Chill 10 minutes.
  • Beat cream cheese, sugar, and cream until fluffy. Mix in the egg. Reserve ⅔ cup of this mixture.
  • Add pumpkin puree, brown sugar, and pumpkin spice to the remaining batter. Spread evenly over crust.
  • Drop spoonfuls of reserved batter over pumpkin filling. Swirl gently with a knife.
  • Bake 25 minutes, until center is set. Turn off oven, crack door, and cool cheesecake 1 hour.
  • Refrigerate at least 2 hours before serving.

Notes

  • Swirl gently for the best marbled effect—overmixing will blur the layers.
  • Use room-temperature cream cheese for a smoother filling.
  • Store covered in the refrigerator for up to 5 days.