Marbled Spiced Pumpkin Cheesecake
A deliciously different cheesecake recipe. A buttery shortbread biscuit base is topped with a swirled mixture of pumpkin and cream cheese. It's the perfect dessert for dinner parties or any day of the week.
Ingredients
Serves: 8 - 10
- 275g crushed shortbread biscuits
- 50g melted unsalted butter
- 3 tablespoons plain flour
- 150g caster sugar
- 4 tablespoons dark brown soft sugar
- 3 tablespoons plain flour
- 225g cream cheese, softened
- 85g cream cheese, softened
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 eggs
- 425g pumpkin puree
- 1 tablespoon milk
Method
Prep:50min ›
Cook:55min ›
Extra time:4hr chilling ›
Ready in:5hr45min
- Preheat oven to 190 C / Gas 5.
- In a medium bowl, mix crushed biscuits, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 23cm quiche dish. Bake about 12 minutes or until light brown. Allow to cool.
- In a large bowl, combine caster sugar, dark brown soft sugar, flour and cream cheese. Beat on low speed until smooth. Reserve 125g of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg and ginger. Blend in eggs and pumpkin puree. Scrape bowl and beat until smooth. Pour into biscuit base.
- Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
- Cover edge of biscuit base with 5 to 7.5cm strips of foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in centre comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
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Reviews & ratings
Average global rating:
(37)
Reviews in English (27)
Awesome! I made this for Thanksgiving last year and it was a hit!! I made the crust with 1 cup shortbread cookies and 1/2 cup gingersnaps....really complemented the flavor of the cheesecake! I also did what grandma always taught me - NEVER use as much ginger or nutmeg as it calls for...I used just over 1/8 tsp each. - 09 Nov 2004 (Review from Allrecipes US | Canada)
This is absolutely yummy. I baked it in a 9" springform pan for 40 minutes, so I didn't have to cover the edge with foil. Also let cool in the oven with the door barely cracked for about 30 minutes before removing it and refrigerating overnight. It's a very attractive dessert and a nice change from pumpkin pie. - 25 Nov 2004 (Review from Allrecipes US | Canada)
I made this for Thanksgiving. I loved it! I just used a graham cracker pie shell instead of using the shortbread cookies. Will definately make this again!!!! - 25 Nov 2007 (Review from Allrecipes US | Canada)