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