WKYT - Chef Walter - Recipes

Marbled Pumpkin Cheesecake Monday, November 8, 2010


1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
3 8 oz pkg cream cheese, softened
1 cup sugar, divided
8 oz sour cream
1 tsp vanilla extract
3 eggs
1 cup canned pumpkin
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
¼ tsp ground ginger


Preheat oven to 350 deg. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. On medium speed of mixer, mix together the cream cheese, sour cream, ¾ cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Pour remaining mixture over cooled crust. Blend pumpkin, ¼ cup sugar, cinnamon, ginger, and nutmeg into the reserved cup of batter. Spoon pumpkin in globs over top of plain mixture in the pan. Swirl carefully with a knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.


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