Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake recipe from Down to Earth Organic and Natural.

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Updated: Sun, 09/09/2018 - 9:04am



  • 1½ cups crushed gingersnap cookies
  • ½ cup finely chopped pecans
  • ⅓ cup butter, melted


  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup ricotta cheese
  • 1 cup organic cane sugar
  • 1 teaspoon vanilla
  • 3 Tablespoons corn starch
  • 1 cup canned pumpkin
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg


  1. Preheat oven to 350°.
  2. In a medium bowl, mix together crushed cookies, pecans and butter. Press into the bottom and an inch up the sides of a 9" springform pan.
  3. Bake crust for 10 minutes. Set aside and cool.
  4. In a food processor, blend together cream cheese, ricotta cheese, ½ cup sugar, vanilla and corn starch until smooth. Set aside 1 cup of mixture. Add the remaining sugar, pumpkin, cinnamon and nutmeg. Blend until smooth.
  5. Spread the pumpkin mixture into the crust and drop spoonfuls of the set-aside mixture on top. Swirl with a knife to create a marbled effect.
  6. Bake for 55 minutes or until set. Run a knife around the edge of the pan. Allow to cool before removing pan rim.
  7. Chill for at least 4 hours before serving. Enjoy!