Marbled Pumpkin Cheesecake Squares
Prep time: 
Cook time: 
Total time: 
Yields: 15-20
  • 1 pound old fashion ginger snaps, crushed
  • ½ cup butter, melted
  • 1 egg, beaten
  • 16 ounces softened cream cheese
  • 2 cups confectioners sugar
  • 6 eggs
  • 1 tablespoon vanilla
  • ¼ teaspoon salt
  • 1 teaspoons pumpkin pie spice
  • 1 cup pumpkin
  1. Preheat oven to 350°F
  2. Crush or food process the ginger snaps, should produce about 3 cups of ginger snap "crumbs".
  3. Using a fork toss melted butter and one beaten egg with ginger snap crumbs until moistened.
  4. Press into a 9x13 pan by pushing the ginger crust evenly into the bottom of the pan with your fingers or a fork. Set aside.
  5. In a stand mixer or with a handheld mixer beat room temperature cream cheese until smooth.
  6. Add confectioners sugar and mix until combined.
  7. Add eggs, one at a time, incorporating after each addition, scraping sides as necessary.
  8. Add vanilla and mix until combined.
  9. Set aside a couple of tablespoons of the cream cheese batter.
  10. Pour half of the batter (approximately 2 liquid cups), over the crust. Set aside.
  11. Add pumpkin and pumpkin pie spice to the remainder couple cups of cheesecake. Mix by hand with a spatula until smooth.
  12. Pour the pumpkin cheesecake mix in 3 thick lines across the top of the cheesecake batter already in the pan.
  13. Use the reserved few tablespoons of batter to hide any pumpkin drops that found its way into the pure white cheesecake. Take a butter knife and dragged it through the mix to create the marbled look.
  14. Place in the middle of a preheated oven and bake for 45 minutes or until cheesecake has set. The center should still be giggly and the sides will puff up a bit. This is okay it will set while it is cooling.
If you find that your batter has bubbles you can remove them by dropping the pan a few times about an inch or so from the counter until you don't see any more bubbles surface.

For tips on avoiding cracks in your cheesecake take a look at Sally's Baking Addiction of great tips and tricks.
Recipe by Bake 2 The Future at