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Print This Deliciously Healthy Pumpkin Marble Cheesecake Recipe

Pumpkin Marble Cheesecake Recipe

Pumpkin is not just for Thanksgiving! The magnificent scents of ginger, cinnamon and pumpkin make your mouth water with anticipation as you endure the long wait time of cooling this pumpkin cheesecake dessert.

Pumpkin Marble Cheesecake with whip cream on top

1 1/2 cups Gingersnap crumbs
1/2 cup Finely chopped pecans
1/2 cup Margarine
2 (8 oz.) pkg. Cream cheese, softened
3/4 cup Sugar
1 tsp Vanilla
3 Eggs
1 cup Pumpkin puree (canned or fresh)
3/4 tsp Cinnamon
1/4 tsp Ground nutmeg
1/4 tsp Ground ginger

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ a 9" Springform Pan
Preheat your oven.
Combine and press first three ingredients onto bottom and 1 1/2" up the sides of your pan. Bake crust for 10 minutes.

Combine cream cheese, 1/2 cup sugar and vanilla. Mix at medium speed until well blended.

Add eggs one at a time, mixing well after each addition. Reserve 1 cup of batter.

Add remaining sugar, pumpkin and spices to batter, mix well. Spoon batters (the reserved 1 cup and the newly created pumpkin batter) alternately over crust and cut through batters with knife to make the marble effect.

Bake Pumpkin Marbled Cheesecake for 55 minutes. Turn off oven and leave pan in oven while it cools down. Loosen pumpkin cheesecake from rim of pan. Chill.

I like to garnish this cheesecake with little mounds of whipped cream sprinkled with cinnamon.

Nutrition facts:
Serving Size 88 g
Calories 297
Calories from Fat 193
Total Fat 21.5g 33%
Saturated Fat 8.8g 44%
Cholesterol 66mg 22%
Sodium 241mg 10%
Total Carbohydrates 22.4g 7%
Dietary Fiber 0.9g 4%
Sugars 13.5g
Protein 4.0g
Vitamin A 65% • Vitamin C 1% • Calcium 4% • Iron 5%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!