Marbled Pumpkin Cheesecake
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Marbled Pumpkin Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan.
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In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
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In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs, one at a time, beating well after each addition.
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Remove 1 cup of the cream cheese mixture and set aside. To the remaining mixture, add canned pumpkin and pumpkin pie spice. Mix until well combined.
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Pour the pumpkin mixture over the crust in the springform pan. Drop spoonfuls of the reserved cream cheese mixture on top. Use a knife to swirl the two mixtures together to create a marbled effect.
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Bake for 55-60 minutes, or until the center is set. Remove from the oven and let cool in the pan for 10 minutes. Then, remove the sides of the springform pan and let the cheesecake cool completely.
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Once cooled, spread sour cream over the top of the cheesecake. Drizzle melted chocolate over the sour cream.
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Refrigerate for at least 2 hours, or overnight, before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
