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Pumpking marble cheesecake

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Ingredients

  • 1 1/4 cup reduced fat gingersnap cookie crumbs
  • 2 tbsp light stick butter, melted
  • 3 8oz packages fat free cream cheese
  • 1 8oz package reduced fat cream cheese
  • 1 1/4 cup sugar
  • 1 15oz can pumpkin puree
  • 2 large eggs
  • 2 egg whites
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 oz semisweet chocolate, melteed
  • 1 Tbsp water

Details

Preparation

Step 1

To make the crust, preheat the oven to 350. Spray a 9 inch spring form man with nonstick spray, wrap the outside of the pan tightly with heavy duty foil. Combine the cookie crumbs and melted butter in a small bowl, stirring until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the pan. Refrigerate until chilled, 15 minutes.

Meanwhile, with an electric mixer on medium speed, beat the cream cheese until smooth. Gradually beat in the sugar, mixing until blended. Beat in the pumpkin, eggs, egg whites, cinnamon, allspice and nutmeg, mixing until blended. Transfer 1/2 cup of the filling to a glass measure, whisk in the melted chocolate and wter, beating until blended. Pour the remaining filling onto the crust. Pour the chocolate mixture onto the pumpkin filling, forming about 12 pools. Gently swirl the filling with the handle of a wooden spoon 6 to 8 times to marbelize.

Place the springform pan in a large roasting pan. Place on the oven rack. Add enough very hot tap water to the roasting pan. Bake until the center of the cake is lightly set, about 1 hour (it will firm as it cools)
Remove the pan from the water bath and remove the foil. Immediately run a thin blade knife around the cake to loosen it from the pan. Let cool.

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