A delightful cheesecake featuring a marbled blend of creamy pumpkin and classic cheesecake flavors, perfect for festive gatherings or a special treat.
Preparation time
30min
Cooking time
1h
Ingredients
12 Servings
- 240 g canned pumpkin
- 680 g cream cheese
- 3 eggs
- 200 g graham cracker crumbs
- 2 g ground cinnamon
- 1 g ground nutmeg
- 100 g melted butter
- 200 g sugar
- 5 ml vanilla extract
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan.
Step 2
In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
Step 3
In a large bowl, beat the cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla.
Step 4
Remove 1 cup of batter and set aside. Stir the canned pumpkin, cinnamon, and nutmeg into the remaining batter.
Step 5
Spread the pumpkin-flavored batter into the crust. Drop the plain batter by spoonfuls onto the top and use a knife to create a marbled effect.
Step 6
Bake in the preheated oven for 50-60 minutes, or until the center is almost set. Allow to cool before removing from the pan. Refrigerate for at least 4 hours before serving.