Marbled pumpkin cheesecake

Whether you’re having a party for the kids or an adult soiree at Halloween this marble pumpkin cheesecake is a perfect choice. This pumpkin cheesecake filling may sound a little complicated, but if you follow the easy steps it’s actually a breeze to make it. And you may even make prettier swirls.

TIME

Prep: 30 mins

Cook: 70 mins

Total: 100 mins

Cuisine: Christmas

NUTRITIONAL FACTS

Calories: 340 per serving

Fat: 20g

Carbs: 36g

Protein: 5g

Full Recipe in Details

INGREDIENTS

190 grams crushed ginger nut biscuits
70 grams chopped pecans
80 grams butter
450 grams cream cheese
1 tpls vanilla extract
3 eggs
160 grams caster sugar
260 grams pumpkin puree
1 tpls ground cinnamon
1/4 tpls ground nutmeg

GUIDE / INSTRUCTIONS

Preheat the oven to 180 C / Gas mark 4. In a bowl, mix together the crushed gingernut biscuits, pecans, and butter, and press into the bottom. Bake base 10 minutes in the preheated oven. Set aside to cool.
In a bowl, mix together the cream cheese, 100g of the sugar and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 250ml of the mixture. Blend remaining sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin mixture into the base, and drop the plain mixture onto the top. Swirl with a knife to create a marbled effect.
Bake 60 minutes in the preheated oven, or until filling is set. Allow cooling before removing tin rim. Chill for at least 4 hours before serving.