Pumpkin Marble Cheesecake

Two batters swirled together create the marble effect in this fall cheesecake. A plain vanilla cream cheese batter and a spiced pumpkin batter get alternately layered in a gingersnap-pecan crust, then a knife dragged through creates those gorgeous swirled patterns.

The gingersnap crust is the detail that ties this to autumn. Crushed gingersnap cookies with finely chopped pecans and melted margarine pressed into the springform pan bring warm spice flavor from the base up. It’s a far more interesting foundation than plain graham crackers.

Chilling the reserved cup of plain batter before swirling is important. Cold batter holds its shape against the warmer pumpkin batter, creating cleaner, more defined marble lines. If both batters are the same temperature, they blend instead of swirl.

Add eggs one at a time and mix after each addition. This prevents over-aerating the batter, which causes cracking during baking.

Chef Tips

• Press the crust up 1 ½ inches on the sides for a tall, professional-looking cheesecake with crust in every bite.
• Layer the two batters in alternating spoonfuls for the most even marbling. Large dumps of one color leave unbalanced sections.
• Cut through the batters with a knife just 2-3 times. Over-swirling muddies the colors.
• Loosen the cake from the rim while still warm, then cool and chill before removing the springform ring.

Variations

• Chocolate marble: Replace the pumpkin batter with melted chocolate mixed into the cream cheese base.
• Bourbon pumpkin: Add a tablespoon of bourbon to the pumpkin batter for a boozy, warming depth.