Dark Chocolate Marbled Pumpkin Cheesecake On A Brownie Crust Recipes

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MARBLED PUMPKIN CHEESECAKE + WHITE CHOCOLATE FROSTING



MARBLED PUMPKIN CHEESECAKE + WHITE CHOCOLATE FROSTING image

This decadent baked cheesecake features a ginger cookie crust, marbled pumpkin cream cheese, white chocolate flavoured frosting! I created it for my daughter's birthday and she loved it! Would be great for any occasion!

Provided by a_goddess

Categories     Dessert

Time 1h35m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 18

1 1/2 cups graham cracker crumbs
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon pumpkin pie spice (optional)
1/3 cup butter (melted)
3 (8 ounce) packages cream cheese, low fat
1 cup white sugar
1 teaspoon vanilla extract
4 eggs (room temperature)
1 (28 ounce) can pumpkin puree
1 teaspoon cinnamon
1/2 nutmeg
1/4 clove
1 cup whipping cream
1/2 cup icing sugar
2 tablespoons white chocolate pudding mix
1/8 teaspoon cream of tartar
12 white chocolate baking squares (optional)

Steps:

  • Preheat oven to 350°F.
  • FILLING - Prepare the filling first to chill while crust bakes. In a large bowl, beat together in mixer: cream cheese, sugar, vanilla extract. Then mix the rest together with spoon by hand -- less air after adding eggs means less cracking in your cheesecake later! Add eggs one at a time, mixing after each one.
  • Set aside 1/2 of the mixture in a medium bowl. The remaining 1/2 add: pumpkin, cinnamon, nutmeg, clove - mix together well. Put the plain filling and the pumpkin filling in the fridge while making your crust; this will give it a chance to thicken and will marble nicely later.
  • CRUST - In a medium bowl mix together: graham crust, cinnamon, ginger, pumpkin pie spice and butter. Press into the bottom of a spring-form pan. Bake crust in oven at 350 F for 10 minute.
  • MARBLE THE CHEESECAKE - Start with the pumpkin filling and add it on top of the crust. Drop spoonfuls of the plain filling throughout. Take a knife and swirl the pumpkin filling to make marble effect. Have fun with it!
  • BAKING - (Optional) Put a pan 1/2 filled with water, in the oven on the bottom rack. This will steam and also help the cheesecake not to crack as it bakes. Bake cheesecake in oven at 350 F for 1 hr 15 minute Once done, remove from oven and run a knife around the edge of the pan (this will keep your cheesecake from cracking as it cools). Chill in the fridge.
  • FROSTING - Use a chilled bowl & beaters, beat together cream in a mixer, until frothy. Once a little frothy, add gradually: icing sugar, white chocolate pudding powder, cream of tarter. Whip until thick. Spread on chilled cheesecake. Add white chocolate bar squares (optional). Enjoy!

Nutrition Facts : Calories 720.5, Fat 51.9, SaturatedFat 29.2, Cholesterol 247.8, Sodium 464.5, Carbohydrate 56.5, Fiber 1.4, Sugar 41.5, Protein 11

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