MARBLED PUMPKIN CHEESECAKE
A gingersnap crust pairs well with the pumpkin and cream cheese filling. -Judy Shatzer, Upper Strasburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10-15 minutes or until set. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Transfer 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside., Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; reserve 1/2 cup. Pour pumpkin filling over crust. Top with plain filling. Cut through filling with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. hot water to larger pan. , Bake at 325° for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 423 calories, Fat 30g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 349mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 8g protein.
DARK CHOCOLATE MARBLED PUMPKIN CHEESECAKE ON A BROWNIE CRUST
Make and share this Dark Chocolate Marbled Pumpkin Cheesecake on a Brownie Crust recipe from Food.com.
Provided by JamesDeansGirl
Categories Cheesecake
Time 7h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Make the crust: Heat oven to 325*F. Lightly butter a 9" springform pan.
- In a medium saucepan, melt the butter with the chocolate over low heat, stirring constantly, until melted and smooth.
- Remove pan from heat and cool slightly; stir in the sugar and egg until blended.
- In a small bowl, whisk the flour, baking powder, and salt; add to the chocolate mixture and mix until combined.
- Spread batter in the prepared pan and smooth top with a spatula; bake 10 minutes, or until risen and dry to the touch. Let cool completely.
- Wrap the outside of the springform pan in a large sheet of foil. Leave the oven on.
- Make the cheesecake: Melt the chocolate, stirring, until smooth; set aside.
- In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth.
- Add sugar and beat until light and fluffy.
- Add the eggs, 1 at a time, beating well after each addition; blend in the cornstarch and vanilla.
- Add 1 cup of the cheesecake batter to the melted chocolate; stir until well blended.
- Beat the pumpkin, cinnamon, nugmeg, and cloves into the remaining batter.
- Pour 3/4 of the pumpkin batter over the crust.
- Pour the chocolate batter over the pumpkin batter. (If the chocolate batter is too thick to pour easily, heat in the microwave for 10 seconds.).
- Spoon the remaining pumpkin batter over the chocolate batter; use a table knife to make a few decorative swirls. Do not overswirl.
- Set the pan in a medium roasting pan; add enough hot water to the roasting pan to reach halfway up the sides of the springform.
- Bake the cheesecake in the water bath in the center of the oven for 90 minutes, or until firm around the edges but slightly jiggly in the center.
- Turn the oven off, prop the door open a few inches, and let the cake stand in the water bath for 1 hour, or until completely set.
- Remove cake from the water bath and refrigerate at least 4 hours. Remove the foil and sides of springform; transfer cake to a platter, cut and serve.
- If desired, serve with a drizzle of caramel, or a mocha fudge sauce.
Nutrition Facts : Calories 363.5, Fat 25.8, SaturatedFat 15.6, Cholesterol 160.7, Sodium 301, Carbohydrate 26.9, Fiber 0.6, Sugar 21.7, Protein 7.4
PUMPKIN CHEESECAKE WITH BROWNIE BOTTOM
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Prepare brownie mix according to package directions for chewy fudge brownies. Spread batter into a greased 8-in. springform pan. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place pan on a baking sheet. Bake until a toothpick inserted in center comes out with moist crumbs (brownies may appear moist), 22-24 minutes. Cool for 10 minutes on a wire rack. Reduce oven setting to 325°., Meanwhile, in a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, yogurt and vanilla. Add eggs; beat on low speed just until blended. Pour over brownie layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a large bowl, beat cream until it begins to thicken. Sift confectioners' sugar and cocoa over cream; beat until soft peaks form. Spoon over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cheesecake; sprinkle with chopped candy pieces.
Nutrition Facts : Calories 511 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 262mg sodium, Carbohydrate 47g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.
MARBLED PUMPKIN CHEESECAKE + WHITE CHOCOLATE FROSTING
This decadent baked cheesecake features a ginger cookie crust, marbled pumpkin cream cheese, white chocolate flavoured frosting! I created it for my daughter's birthday and she loved it! Would be great for any occasion!
Provided by a_goddess
Categories Dessert
Time 1h35m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- FILLING - Prepare the filling first to chill while crust bakes. In a large bowl, beat together in mixer: cream cheese, sugar, vanilla extract. Then mix the rest together with spoon by hand -- less air after adding eggs means less cracking in your cheesecake later! Add eggs one at a time, mixing after each one.
- Set aside 1/2 of the mixture in a medium bowl. The remaining 1/2 add: pumpkin, cinnamon, nutmeg, clove - mix together well. Put the plain filling and the pumpkin filling in the fridge while making your crust; this will give it a chance to thicken and will marble nicely later.
- CRUST - In a medium bowl mix together: graham crust, cinnamon, ginger, pumpkin pie spice and butter. Press into the bottom of a spring-form pan. Bake crust in oven at 350 F for 10 minute.
- MARBLE THE CHEESECAKE - Start with the pumpkin filling and add it on top of the crust. Drop spoonfuls of the plain filling throughout. Take a knife and swirl the pumpkin filling to make marble effect. Have fun with it!
- BAKING - (Optional) Put a pan 1/2 filled with water, in the oven on the bottom rack. This will steam and also help the cheesecake not to crack as it bakes. Bake cheesecake in oven at 350 F for 1 hr 15 minute Once done, remove from oven and run a knife around the edge of the pan (this will keep your cheesecake from cracking as it cools). Chill in the fridge.
- FROSTING - Use a chilled bowl & beaters, beat together cream in a mixer, until frothy. Once a little frothy, add gradually: icing sugar, white chocolate pudding powder, cream of tarter. Whip until thick. Spread on chilled cheesecake. Add white chocolate bar squares (optional). Enjoy!
Nutrition Facts : Calories 720.5, Fat 51.9, SaturatedFat 29.2, Cholesterol 247.8, Sodium 464.5, Carbohydrate 56.5, Fiber 1.4, Sugar 41.5, Protein 11
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