Advertisement

Marbled Pumpkin Cheesecake

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

Your rating: None Average: 4.1 (49 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

11/27/2012
Anonymous
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!

Delicious, lower fat, awesome combination of pumpkin & cheesecake
Comments
11/26/2011
Anonymous

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.

Comments
11/16/2011
Anonymous
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!

Easy to make
Comments
11/30/2010
Anonymous

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...

Comments
11/28/2010

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!

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner