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Marbled Pumpkin Cheesecake
This is a wonderful pumpkin cheesecake with a ginger nut crust. The ginger nuts really do make a difference.
Ingredients
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
Method
Prep:30min ›
Cook:1hr10min ›
Extra time:4hr ›
Ready in:5hr40min
- 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.
- 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.
- 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.
- 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 & ratings
Average global rating:
(767)
Reviews in English (592)
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
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