Posted by: Kyle Jakobi
When the calendar turns to October, I like to say that it’s officially pumpkin season.
There are plenty of amazing treats you can make from pumpkins, but pumpkin marble cheesecake is one of my favorites. This dessert can be prepared to perfection in a variety of Thermador convection ovens.
—2 ¼ cups ginger snap cookie crumbs
—½ cup finely chopped pecans
—1/3 cup butter or margarine, melted
—3, 8 ounce packages cream cheese, softened
—1 cup sugar, divided
—1 teaspoon vanilla extract
—1 cup canned pumpkin (100% Pure Pumpkin)
—1 teaspoon ground cinnamon
—¼ teaspoon ground nutmeg
—Dash of ground cloves
Preheat oven to 325ºF.
In a large mixing bowl, combine crumbs, pecans and butter. Press onto bottom of 9” springform pan and 2” up sides of pan. Bake 10 minutes, set aside.
Beat cream cheese, ¾ cup of the sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Reserve 1½ cups of the batter. Stir remaining ¼ cup of sugar, pumpkin, and spices into remaining batter until well mixed.
Spoon pumpkin and cream cheese mixtures alternatively over the crust. Cut through batters with knife several times to marbleize.
Bake 55 minutes or until center is almost set (but still jiggly). Run a knife around rim of pan to loosen cake (cool before removing rim of pan). Cool on wire rack, refrigerate 4 hours or overnight before serving.