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How To make Pumpkin Marble Cheesecake
1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
How To make Pumpkin Marble Cheesecake's Videos
Pumpkin Swirl Cheesecake with Biscoff Crust
Pumpkin Swirl Cheesecake with Biscoff Crust:
This cheesecake is one of my all-time favorite fall cheesecakes. I can’t say it is my all-time favorite cheesecake! Why, because I have multiple all-time favorite cheesecakes—one for each season, as a matter of fact. When the trees get naked, I know it’s time to get out all things pumpkin: Pumpkin Pie Crumble, Pumpkin muffins, and this Pumpkin Swirl Cheesecake.
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????Springform Pan:
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????1¼ cups Biscoff Cookie crumbs:
????2 tbsp. granulated sugar:
????¼ cup finely chopped pecans:
????¼ cup flour:
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????3 8oz Packages of cream cheese:
????1¾ cup granulated sugar:
????¼ cup all-purpose flour:
????2 tsp vanilla:
????½ cup sour cream:
????1 cup pumpkin puree:
????2 tsp pumpkin pie spice:
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Pumpkin Swirl Cheesecake (Thermomix® Singapore)
Mmmm can you smell what our kitchen is baking? It's Pumpkin Swirl Cheesecake! ???? Sweet, soft filling paired with our delicious crunchy Lotus biscuit base, this treat is bound to delight! ????
Here is the recipe:
???? Ingredients:
[Crust]
250 g lotus biscuit
80 g unsalted butter, softened
[Filling]
900 g cream cheese, softened at room temperature
200 g caster sugar
100 g sour cream
1 tsp pure vanilla extract
3 eggs
300 g whipping cream
¼ tsp salt
2 tbsp plain flour
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground ginger
1 pinch ground nutmeg
250 g pumpkin puree
20 g cocoa powder
Preparation
[Crust]
1. Preheat oven to 160°C. Place lotus biscuits and butter in mixing bowl, chop 20 sec/speed 5. Transfer to a spring form pan (20 cm). Flatten with back of spoon and set aside in refrigerator. Rinse mixing bowl.
[Filling]
1. Place cream cheese and sugar in mixing bowl, beat 1 min/speed 6.
2. Add sour cream, vanilla, eggs and whipping cream, mix 2 min/speed 6.
3. Add salt, plain flour, ground cinnamon, ground allspice, ground ginger and ground nutmeg, mix 40 sec/speed 4.
4. Add pumpkin puree to mixing bowl, mix 1 min/speed 5. Transfer half of pumpkin cheese mixture to another bowl.
5. Add cocoa powder to mixing bowl, mix 30 sec/speed 5. Transfer cocoa cheese mixture to another bowl. Scrape down sides of mixing bowl with spatula.
6. Alternate adding the two batters onto prepared springform pan in diminishing quantities, spooning each layer into the center of the previous layer, without smoothing the layers (they will mound in the center).
7. Bake for 50-60 minutes (160°C) or until the center is almost set. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven for 1 hour as it cools down. Remove cheesecake from the oven and allow to cool completely at room temperature, then refrigerate the cheesecake for at least 4 hours or overnight. Cut in slices and serve
TIPS:
- Decorate with sour cream topping and dust with cocoa powder.
- Sour cream topping: Mix 200 g sour cream, 40 g caster sugar and ½ tsp vanilla extract in a small bowl. Serve as desired.
Pumpkin Swirl Cheesecake with Gingersnap Cookie Crust
If you love pumpkin and cheesecake you are absolutely going to love this recipe for my Pumpkin Swirl Cheesecake. The gingersnap cookie crust brings in even more delicious pumpkin spice flavor.
For measurements and full printable recipe instructions, go to
#cheesecake #pumpkincheesecake #pumpkinspice
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Pumpkin Swirl Cheesecake | Craving for Baking
Perfect to whip up on [Halloween] morning and eat for a spectacular dessert after dinner!
???? Ingredients:
450g cream cheese
1tsp vanilla extract
1 tbsp whipped cream
100g sugar
130g pumpkin puree
2 eggs
20 digestive biscuits
3 tbsp butter
1 tbsp pumpkin spice
Make your own pumpkin puree!
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1. Cut pumpkin in half and deseed
2. Cut each half in to halves
3. Wrap in foil and bake for 45mins - 1 hour or until tender
4. remove pumpkin peel and blend until a smooth puree is formed
Pumpkin Spice recipe:
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Pumpkin Swirl Cheesecake Squares
Impress your guests with these marbled cheesecake squares that are surprisingly easy to make.
Marbled Chocolate Cheesecake Pumpkin Tart With A Biscoff Pecan Crust
Learn how to make a Marbled Chocolate Cheesecake Pumpkin Tart With A Biscoff Pecan Crust in just a few steps.
See the full recipe:
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