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Pumpkin Marble Cheesecake with Ginger Snap Crust

Impress your guests with this marbled cheesecake that's surprisingly easy to make.

Yields:  12


  • 1 ½ cup Ginger cookies, crushed
  • ¼ cup finely chopped hazelnuts or pecans
  • ¼ cup melted butter
  • 3 Packages PHILADELPHIA Brick Cream Cheese, softened
  • ¾ cup sugar, divided
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • ¼ Teaspoon ground nutmeg
  • 1 dash ground cloves
  • 1/3 cup finely chopped candied ginger for crust - OPTIONAL
  • Heat oven to 350 F°. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
  • Beat cream cheese, ½ 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 ¼ 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.
  • Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

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