Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake

10 Reviews
From: EatingWell Magazine November/December 1996

A spectacular, graceful ending for a holiday feast or any elegant fall or winter meal.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Crust
  • 1 cup gingersnap cookie crumbs, (about 20 cookies)
  • 1 tablespoon canola oil
  • Filling
  • 20 ounces low-fat cottage cheese, (2 1/2 cups)
  • 12 ounces reduced-fat cream cheese, (1 1/2 cups), softened
  • 1 cup sugar
  • 4 tablespoons cornstarch, divided
  • 1 large egg
  • 2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package directions
  • 8 ounces reduced-fat sour cream, (1 cup)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 3/4 cup unseasoned pumpkin puree
  • 3 tablespoons dark brown sugar
  • 2 tablespoons unsulfured molasses
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves


  • Active

  • Ready In

  1. Preheat oven to 325 °F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
  2. To prepare crust: Combine crumbs and oil in a bowl. Press into the bottom of the pan.
  3. To prepare filling & bake cheesecake: Puree cottage cheese in a food processor until very smooth, scraping down the sides of the workbowl once or twice. Add cream cheese, sugar and 3 tablespoons cornstarch; process until smooth. Add egg, egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl; stir in lemon juice. To the remaining filling, add pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well.
  4. Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Alternate the remaining fillings in the same manner; concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings.
  5. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
  6. Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Coat a knife with cooking spray and run it around the edge of the cake. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Equipment: 9-inch springform pan

Nutrition information

  • Per serving: 217 calories; 6 g fat(3 g sat); 1 g fiber; 33 g carbohydrates; 8 g protein; 27 mcg folate; 25 mg cholesterol; 22 g sugars; 1293 IU vitamin A; 1 mg vitamin C; 95 mg calcium; 1 mg iron; 220 mg sodium; 185 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 lean meat, 1 fat

Reviews 10

November 08, 2015
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By: EatingWell User
Pretty good cheesecake Baked it for an extra 10 mins based on other reviews but I didn't use a water bath as I had no pan big enough to accommodate it. Added the extra teaspoon of cornstarch as people had mentioned, but added it to the main portion before separating it into pumpkin and vanilla, definitely needs to be added to the pumpkin portion after separating. Cake turned out all right, but the pumpkin portion was a little off texture wise. Turned out beautifully looks wise though! The circles method was fantastic for the marbling effect. Pros: good tasting, easy to make, looks professionally made Cons: didn't quite turn out
November 27, 2012
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By: EatingWell User
Everyone loved this & no one could believe it was low-fat! I served this for Thanksgiving and everyone loved it! No one believed me when I told them it was low-fat. Per the earlier reviews, I added an extra teaspoon of Corn Starch and it turned out great. I also omitted the whole water bath. I placed the Springform pan directly on the oven rack and increased the baking time by about 10 minutes, and it was perfect. I made the dessert the day before so it had time to set. I didn't read until after the fact to leave it uncovered. The saran wrap caused a little moisture on the top of the cheesecake. It didn't bother us or I would have blotted it off with a paper towel. This has replaced my favorite pumpkin dessert, which is also delicious, but not low fat! Pros: Delicious, lower fat, awesome combination of pumpkin & cheesecake Cons: I didn't like the whole water bath so skipped that and just baked it a little longer to simplify.
November 26, 2011
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By: EatingWell User
I baked this in the water bath for a little over an hour. It was still soft so extra cornstarch probably would be have been a good idea, however, it still held it's shape and looked extra pretty! Very tasty.
November 16, 2011
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By: EatingWell User
Compliments abound I make this each fall for various gatherings and it is always a hit. It is a wonderful flavor. I recommend a food processor as the best kitchen appliance! Pros: Easy to make
November 30, 2010
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By: EatingWell User
Cheesecake was fantastic. I added an extra tsp of cornstarch per earlier review and it was perfect. Great pumpkin flavor best cheesecake I've had in a long time. No-one had any idea it was low fat...
November 28, 2010
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By: EatingWell User
I baked this in the water bath and it turned out great. It did appear soft in the center but after refrigerating overnight it cut smoothly and held it's shape. I love the ginger crust! It was a total hit! The serving size looked small but it was so rich, a larger slice was not needed. I think I will try making this into mini cakes (in muffin liners). Ease of portion control is a good thing!
November 23, 2010
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By: EatingWell User
I didn't have a 9" so used 10". Worked out great. Also cooked it one hour, but otherwise followed the instructions.
December 02, 2009
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By: aea272
This cheesecake came out wonderfully! I think the key here is to add just a little more cornstarch to the pumpkin mixture if it seems too liquidy--I added about a teaspoon more. I also baked the cheesecake alone, without the roasting pan and boiling water, which probably allowed it to set up more effectively. Don't give up on it, it's really worth it. And use fresh roasted pumpkin, if possible!
November 27, 2009
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By: EatingWell User
Very disappointing. I think the oven temperature was too low - the cheesecake wouldn't set up. Raised temperature after 1 hour to 350, ended up baking for 1 1/2 hours. Looked nice, but was extremely soft and collapsed when cut...not a nice presentation. Won't make again.