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!
Marbled Pumpkin Cheesecake
A spectacular, graceful ending for a holiday feast or any elegant fall or winter meal.
9 Reviews for Marbled Pumpkin Cheesecake
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.
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!
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...
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!