Philadelphia Marble Pumpkin Cheesecake – Ah! Delicious

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I think this pumpkin cheese cake was the first thing Alex and I made with our Kitchen Aid. It was delicious and we’ve made it at least once or twice more since. I’m definitely keeping this recipe as a staple. We found it of course at You can follow the link or find it below. PS: it’s super easy!!

Marble Pumpkin Cheesecake


Philadelphia Marble Pumpkin Cheesecake

Crust Ingredients:

18 Ginger Snaps

1/4 cup Finely Chopped Pecans

1/4 cup Butter (Melted)


Cheesecake Ingredients:

3 (250 g) Packages of Cream Cheese

3/4 cup Sugar, Dived

1 tsp Vanilla

3 Eggs

1 cup Canned Pumpkin

1 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

1 dash Ground Cloves


  1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
  2. Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
  3. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

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