Allrecipes Marbled Pumpkin Cheesecake

Reserve remaining pumpkin puree.

Allrecipes marbled pumpkin cheesecake.

Preheat oven to 165 degrees c. Place pan on a baking sheet bake at 325 for 10 15 minutes or until set. Cut through batters with a knife multiple times to create a marble effect. Pour into prepared crust.

Pumpkin is easily one of the best flavors of the season and it s in great form in this pumpkin cheesecake. The 2nd time i did what other have recommended and added more spice to the pumpkin cheesecake mixture nothing specific a couple shakes of clove 1 tsp cinnamon 1 2 tsp nutmeg but after reading a lot of how to make cheesecake websites i decided against refrigerating the mix before. It s loaded with a full can of pumpkin puree not pumpkin pie filling and lots of spices cinnamon nutmeg ginger and cloves. To get started with this pumpkin cheesecake you ll make the crust.

In a small bowl combine the graham cracker crumbs and sugar. Enjoy this decadent dessert with whipped cream if desired. Stir together lemon juice and 1 1 2 cups pumpkin puree. Chill for at least 4 hours before serving.

Spread the pumpkin mixture into the base and drop the plain mixture by spoonfuls onto the top. Press into the bottom of a 9 in. In a small bowl combine cookie crumbs and butter. Bake 55 minutes at 350 f.

Spoon pumpkin and cream cheese batters alternately over crust. A shortcrust pastry case is layered with a cheesecake filling then topped with a spiced pumpkin filling and pecan streusel. Run a knife around the edge of the tin. Beat cream cheese with until light and fluffy.

Add remaining sugar pumpkin and spices to remaining batter mixing well. This is a great recipe and i ve made it twice the first time it was ok the second time was perfection. If you love pumpkin pie and cheesecake you will love this recipe. Mix well and set aside.

Loosen cake from edge of pan cool before removing rim refrigerate. Combine caster sugar pumpkin egg yolks ground cinnamon ground mace ground ginger and salt in a medium bowl. Press onto the bottom of a greased 9 in. Process pumpkin in a food processor 1 to 2 minutes or until very smooth.

Gradually add caster sugar and mix well. Allow to cool before removing tin rim. Mix well then press into the bottom of a 20cm springform pan. Bake 55 minutes in the preheated oven or until filling is set.

In a medium bowl combine biscuit crumbs and butter.