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Marbled Pumpkin Cheesecake





Yields
Makes 10 to 12 servings

Notes: Up to 2 days ahead, make cheesecake; cool completely, cover, and chill. Remove pan rim and serve cheesecake with sweetened softly whipped cream flavored to taste with Chinese five spice seasoning or chopped crystallized ginger.

  About 8 ounces gingersnap cookies
 2 tablespoons granulated sugar
 3 tablespoons melted butter or margarine
 2 packages (8 oz. each) neufchâtel (light cream) cheese or cream cheese
 3/4 cup firmly packed brown sugar
 2 large eggs
 1 1/2 teaspoons Chinese five spice seasoning or pumpkin pie spice
 1 can (1 lb.) pumpkin
Step 1
1

Crush enough cookies to make 1 3/4 cups crumbs. In a 9-inch cheesecake pan with removable rim, mix cookie crumbs, granulated sugar, and butter. Press over bottom and about 1 inch up pan sides.

Step 2
2

Bake crust in a 325° oven until slightly browner, about 15 minutes.

Step 3
3

Meanwhile, in a food processor or in a bowl with a mixer, blend cheese, brown sugar, and eggs until smooth. Spoon 1/2 cup of the cheese mixture into a small bowl. Add five spice and pumpkin to remaining cheese mixture and mix well.

Step 4
4

Pour pumpkin filling into hot or cool crust. Drop rounded tablespoons of the reserved cheese mixture onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.

Step 5
5

Bake in a 325° oven until the center barely jiggles when cake is gently shaken, about 50 minutes. Cool on a rack. Cover and chill until cold, at least 2 1/2 hours. Run a knife between cake and pan rim; remove rim.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories288
% Daily Value *
Total Fat 15g20%

Saturated Fat 8g40%
Cholesterol 72mg24%
Sodium 322mg15%
Total Carbohydrate 34g13%

Dietary Fiber 1.2g5%
Protein 6.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.