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Marbled Pumpkin Cheesecake

November/December 1996, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (48 votes)

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



READER'S COMMENT:
"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... "
Marbled Pumpkin Cheesecake Recipe

9 Reviews for Marbled Pumpkin Cheesecake

11/24/2010
Anonymous

I didn't have a 9" so used 10". Worked out great. Also cooked it one hour, but otherwise followed the instructions.

Comments
12/02/2009

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!

Comments (1)

6 comments

Anonymous wrote 1 year 14 weeks ago

I would rather bake it. What

I would rather bake it. What temperature and how long? Thanks!

11/27/2009
Anonymous

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.

Comments
11/27/2009

I don't know what happened to it, whether I needed to bake it much longer than the recipe said, or I didn't keep it cold enough before serving, but the pumpkin swirl was extremely mushy. The taste was good, though it wsa not the texture of cheesecake.

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