"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Marbled Pumpkin Cheesecake Recipe

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This recipe for Marbled Pumpkin Cheesecake, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Thursday, September 18, 2008


1 cup finely crushed gingersnaps (about 20 cookies)
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons cornstarch, divided
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 eggs
1 teaspoon lemon juice
3/4 cup canned pumpkin
3 tablespoons dark brown sugar
1 tablespoon molasses
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325 for 10-15 minutes or until set. Cool on a wire rack.
In a large mixing bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Remove 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside.
Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; set aside 1/2 cup. Pour half of the remaining pumpkin filling over crust; top with half of the plain filling. Cut through filling with a knife to swirl.
Place pan on a double thickness of heavy-duty foil (about 16 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. of hot water to larger pan.
Bake at 325 for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
12 - 14
Personal Notes:
Personal Notes:
Nutrition Facts: One serving: 1 piece Calories: 423 Fat: 30 g Saturated Fat: 18 g Cholesterol: 135 mg Sodium: 349 mg Carbohydrate: 31 g Fiber: 1 g Protein: 8 g

I got this recipe from www.tasteofhome.com




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