Marbled Pumpkin Cheesecake Recipe
Prepare yourself for a delightful dessert adventure with this Marbled Pumpkin Cheesecake recipe. It’s a perfect blend of creamy cheesecake goodness with the warm, comforting flavors of pumpkin, ideal for festive occasions like Christmas or Thanksgiving. Whether you’re a seasoned baker or just starting out, this recipe promises to be a rewarding endeavor.
Recipe Overview:
- Name: Marbled Pumpkin Cheesecake
- Category: Cheesecake
- Keywords: Dessert, Cheese, Christmas, Thanksgiving, Microwave, Mixer, For Large Groups, Oven, Small Appliance, < 4 Hours
- Servings: 16
- Calories per serving: 358
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/4 cups | Graham cracker crumbs |
| 1/4 cup | Butter, melted |
| 2/3 cup | Granulated sugar |
| 1 pound | Cream cheese, softened |
| 1 cup | Granulated sugar |
| 1/4 cup | Brown sugar, packed |
| 1 cup | Canned pumpkin |
| 3 | Eggs |
| 1 cup | Evaporated milk |
| 1/2 cup | Cornstarch |
| 2 tsp | Ground cinnamon |
| 1/2 tsp | Ground nutmeg |
| 1 1/4 cups | Semisweet chocolate chips |
Nutritional Information (per serving):
- Calories: 358
- Fat: 23.2g
- Saturated Fat: 12.8g
- Cholesterol: 103.3mg
- Sodium: 222.1mg
- Carbohydrates: 34.8g
- Fiber: 1.1g
- Sugar: 27.1g
- Protein: 5.8g
Instructions:
-
Crust:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan with butter or cooking spray.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2/3 cup of granulated sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared springform pan to form a crust.
- Sprinkle 1/2 cup of semisweet chocolate chips evenly over the crust.
-
Filling:
- In another medium microwave-safe bowl, microwave the remaining 3/4 cup of semisweet chocolate chips on high power for 30 seconds. Stir well.
- Continue to microwave in 10-15 second intervals, stirring each time, until the chocolate is melted and smooth. Set aside to cool to room temperature.
- In a large mixing bowl, beat the softened cream cheese, 1 cup of granulated sugar, and packed brown sugar until smooth and creamy.
- Blend in the canned pumpkin until well combined.
- Beat in the eggs, one at a time, followed by the evaporated milk, cornstarch, ground cinnamon, and ground nutmeg. Mix until the batter is smooth and uniform.
-
Marbling:
- Remove 3/4 cup of the pumpkin batter and gently fold it into the melted chocolate until the mixture is marbled.
- Pour the remaining pumpkin batter over the prepared crust in the springform pan.
- Spoon dollops of the chocolate-pumpkin mixture over the pumpkin batter in the pan.
- Use a knife to gently swirl the chocolate mixture into the pumpkin batter to create a marbled effect.
-
Baking and Cooling:
- Bake the cheesecake in the preheated oven for 60 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
- Remove the cheesecake from the oven and place it on a wire rack to cool completely in the pan.
- Once cooled to room temperature, refrigerate the cheesecake for several hours or overnight to ensure it sets properly.
-
Serving:
- When ready to serve, carefully remove the outer ring of the springform pan.
- Slice the cheesecake into portions and enjoy the creamy, decadent flavors of the marbled pumpkin cheesecake.
This Marbled Pumpkin Cheesecake is a show-stopping dessert that combines the richness of cream cheese with the earthy sweetness of pumpkin, enhanced by a luxurious swirl of chocolate. It’s perfect for serving at large gatherings or intimate family dinners, adding a festive touch to any occasion. Whether you’re celebrating Thanksgiving, Christmas, or simply indulging in a sweet treat, this cheesecake is sure to become a favorite. Treat yourself and your loved ones to a slice of this delightful dessert, and savor the delicious blend of flavors in every bite! 🎃🍰
