Pumpkin Marble Cheesecake

Pumpkin Marble Cheesecake
  • Prep Time
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  • 1 1/2 cups gingersnap cookies, crushed into fine crumbs
  • 1/2 cup ground pecans
  • 1/3 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup sugar, divided
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


Preheat oven to 350°F. Combine crushed gingersnaps, pecans and butter; press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes; set aside.

Combine cream cheese, 1/2 cup sugar and vanilla in a mixing bowl; beat at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter. To the remainder, add remaining sugar, pumpkin, cinnamon and nutmeg; mix well.

Alternately layer pumpkin mixture and cream cheese batter over the crust, making sure that the top has a little of the plain batter on it. Swirl a knife through the batter, dragging one color into the other, to create a marble effect.

Bake for 55 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan; then wrap and refrigerate for at least an hour before serving.