Marbled Pumpkin Cheesecake

    5 hours 40 min

    This is a wonderful pumpkin cheesecake with a ginger nut crust. The ginger nuts really do make a difference.

    621 people made this

    Serves: 12 

    • 180g crushed ginger nut biscuits
    • 60g finely chopped pecans
    • 75g butter, melted
    • 450g cream cheese, softened
    • 150g caster sugar, divided
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 250g pumpkin puree
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:4hr  ›  Ready in:5hr40min 

    1. Preheat the oven to 180 C / Gas mark 4. In a medium bowl, mix together the crushed gingernut biscuits, pecans and butter. Press into the bottom, and about 2.5cm up the sides of a 23cm (9 in) springform tin. Bake base 10 minutes in the preheated oven. Set aside to cool.
    2. In a medium 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.
    3. Spread the pumpkin mixture into the base, and drop the plain mixture by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
    4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the tin. Allow to cool before removing tin rim. Chill for at least 4 hours before serving.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

    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 in English (635)


    I loved this! However I wouldn't bother with the "marbling" attempt next time- the mixture was too runny to do this and it ended up all blending together. My base went a little soggy but I used "ginger crumble" type biscuits instead of the recommended ginger nuts which are less crunchy so probably caused the problem. Overall very nice and very popular with the family- a lovely lighter alternative to pumkin pie.  -  11 Dec 2009


    I've used this recipe a few times and it's a hit with my family. The only thing I do differently is use half and half ginger snaps and dark chocolate digestives. The marbling usually works too!  -  05 Sep 2014


    tastes ok, but mine came out a bit blunt, perhaps I should have added a bit more spices  -  07 Jul 2012