Marbled Pumpkin Cheesecake

Name: Marbled Pumpkin Cheesecake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: United States
Ingredients: 200 g of graham crackers (crumbled); 70 g of unsalted butter (melted); 120 g of granulated sugar; 500 g of cream cheese (at room temperature); 2 eggs (whole); 60 g of thick crème fraîche; 1 tsp of vanilla extract; 1 pinch of salt; 180 g of pumpkin puree (drained); 1,5 tsp of pumpkin spice

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Marbled pumpkin cheesecake pairs the creaminess of American cream cheese with the comforting notes of squash and warm spices. Cut into indulgent bars on a bed of crunchy cookie crust, it fits right in at an autumn snack time or a Halloween buffet.

Total time: 1 h 15
Prep: 25 min
Cook: 50 min
Rest: 4 h 30
Difficulty: Easy
Per person: €0.22

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Halloween Mini Pies with Tomato Sauce, Sausage and Cheese

45 minEasy

As a main

Stuffed Butternut Squash

1 h 05Easy

To drink

Bloody Mary

5 minEasy

Nutrition facts

per serving · estimate

477kcal

Protein7 g6%
Carbs38 g32%
Fat33 g62%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For squares with perfectly clean slices, dip the blade of a large knife in very hot water and wipe it thoroughly between each cut. Also be sure to drain the pumpkin puree in a fine-mesh strainer lined with a paper towel to avoid any excess water in the filling.

Freezing : Can you freeze this recipe?

Yes

Freeze cooked in individual plastic-wrapped portions for up to 2 months.

Storage : How long does it keep?

Keep 4 to 5 days in the fridge in an airtight container.

Making ahead : Can you make it the day before?

Yes

Ideal the day before, chilling stabilizes the texture.

Reheating : How do you reheat it?

Do not reheat. Enjoy cold after thawing in the refrigerator.

Variations

Speculoos version: replace the graham crackers with speculoos cookies for an even more intense caramelized flavor.
Butternut squash version: substitute the pumpkin puree with roasted butternut squash puree for a more subtle sweetness.
Gluten-free version: use gluten-free shortbread cookies to make the crust, keeping the same proportion of melted butter.

Mistakes to avoid

Whisking the batter too fast or too long, which incorporates air and risks cracking the cheesecake while baking.
Using cream cheese that is too cold straight from the refrigerator, which creates lumps that are hard to remove from the batter.
Cutting the cake while still warm: the cheesecake must rest several hours in the cold to develop its creamy, dense texture.

Frequently asked questions

Can I use homemade pumpkin puree for this cheesecake?

Yes, roast the pumpkin in the oven rather than boiling it, blend the flesh very finely and press it in a clean kitchen towel to remove excess moisture before mixing it in.

How do I know if the swirl is baked enough?

After thirty-five minutes of baking at 150 °C, the edges should be set and slightly golden, while the center keeps a slight jiggle like a custard.

What can I use instead of pumpkin spice blend?

Make your own blend with one teaspoon of ground cinnamon, a quarter teaspoon of ground ginger, a pinch of grated nutmeg and a touch of clove.

Which cream cheese should I use for an authentic American texture?

Choose real full-fat cream cheese in a block or tub, because reduced-fat spreadable cheeses release too much water when baked.