Best Pumpkin Marble Cheesecake W Chocolate Mousse Recipes

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MARBLED PUMPKIN CHEESECAKE



Marbled Pumpkin Cheesecake image

A gingersnap crust pairs well with the pumpkin and cream cheese filling. -Judy Shatzer, Upper Strasburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 14 servings.

Number Of Ingredients 17

1 cup finely crushed gingersnaps (about 20 cookies)
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons cornstarch, divided
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs, room temperature
1 teaspoon lemon juice
3/4 cup canned pumpkin
3 tablespoons dark brown sugar
1 tablespoon molasses
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Steps:

  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10-15 minutes or until set. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Transfer 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside., Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; reserve 1/2 cup. Pour pumpkin filling over crust. Top with plain filling. Cut through filling with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. hot water to larger pan. , Bake at 325° for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 423 calories, Fat 30g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 349mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 8g protein.

PUMPKIN MARBLE CHEESECAKE W/ CHOCOLATE MOUSSE



Pumpkin Marble Cheesecake W/ Chocolate Mousse image

I got this recipe somewhere, off a can, or label or something, years ago. I've made many modifications since then and though I would share. Note: I've written this recipe to make 1 cake, but I usually make 2 cakes whenever I make this, because you end up using a lot of portions of items and with 2 cakes you use up all of what you buy.

Provided by Bopp5018

Categories     Cheesecake

Time 2h35m

Yield 10-12 serving(s)

Number Of Ingredients 13

22 ounces approx. 1 1/2 boxes gingersnap cookies, crumbled
1/3-2/3 cup margarine
16 ounces cream cheese (softened)
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 ounces cream cheese (softened)
8 ounces chocolate frosting (1/2 of a tub)
8 ounces Cool Whip
5 ounces chocolate bars (optional)

Steps:

  • Crust:.
  • Finely chop/grind Gingersnap cookies to create crust from the crumbs. 1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
  • Slowly add margarine to crumbs, while mixing. Use more margarine as needed to make crust stick to pan.
  • Press crust mixture onto spring-form pan, all the way up the sides of pan.
  • Bake crust at 350 degrees Fahrenheit for 10 minutes.
  • Cake:.
  • Combine softened cream cheese, 1/2 Cup (only) sugar, vanilla.
  • Mix at medium speed until smooth/well-blended.
  • Add eggs, one at a time, mixing well after each addition.
  • Put aside 1 Cup of this batter and chill in fridge.
  • Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
  • Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step).
  • Alternately layer pumpkin and cream cheese batters over crust.
  • Cut through the batters with a knife several times for a marble effect.
  • Bake pie at 350 degrees Fahrenheit for 55 minutes.
  • Loosen cake from sides of pan and cool before removing from pan completely.
  • Topping:.
  • Mix softened cream cheese and frosting together until well-blended.
  • Fold in cool whip.
  • Put topping on cooled cake; it should reach just under the top of the crust.
  • Shave/grate chocolate bar and add on top of whipped topping for garnish.
  • Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
  • Keep refridgerated until served.

Nutrition Facts : Calories 766, Fat 43.3, SaturatedFat 21.8, Cholesterol 125.8, Sodium 777.1, Carbohydrate 86.8, Fiber 2.4, Sugar 46.9, Protein 10.6

NO-BAKE PUMPKIN MOUSSE CHEESECAKE



No-Bake Pumpkin Mousse Cheesecake image

I always aim to have one no-bake dessert for the holidays to free up my oven schedule. This easy cheesecake combines the familiar spice of pumpkin pie with the light creaminess of cheesecake. No one will guess that this isn't a traditional baked cheesecake!

Provided by Dan Langan

Categories     dessert

Time 8h30m

Yield 12 to 16 servings

Number Of Ingredients 17

Nonstick cooking spray
2 3/4 cups gingersnap cookie crumbs (from about 45 cookies)
1/4 cup chopped toasted pecans
1 tablespoon light brown sugar
2 pinches fine salt
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
1 tablespoon powdered gelatin
Three 8-ounce packages cream cheese, softened
1 cup lightly packed light brown sugar
3/4 to 1 teaspoon pumpkin pie spice
Pinch fine salt
3/4 cup pure pumpkin puree (solid pack)
1 tablespoon pure vanilla extract
1/2 cup plus 2 tablespoons heavy cream
1/4 cup chopped toasted pecans
2 tablespoons mini chocolate chips or chopped semisweet chocolate

Steps:

  • For the crust: Spray the bottom and sides of a 9-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper.
  • Combine the cookie crumbs, pecans, brown sugar and salt in a food processor and pulse until fine. (Alternatively, you can crush the cookies very finely in a resealable gallon-size bag and chop the nuts as finely as possible; combine them in a bowl with the sugar and salt.) Add the melted butter and vanilla and pulse until evenly moistened. Press the mixture about 2 inches up the sides of the springform pan, then press to cover the bottom evenly. Place in the freezer while you prepare the filling.
  • For the filling: Pour 3 tablespoons cold water into a small microwave-safe bowl and sprinkle the gelatin over the top. Set aside to bloom.
  • In a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, pumpkin pie spice and salt on medium speed until smooth, about 2 minutes. Scrape the bowl and beat 1 minute. Beat in the pumpkin puree and vanilla, blending about 30 seconds.
  • Place the bloomed gelatin in the microwave and microwave until the gelatin melts and the mixture is clear, 10 to 12 seconds. Stir a spoonful of the cream cheese mixture into the hot gelatin, then add the gelatin mixture to the mixing bowl and beat on medium speed until combined, about 15 seconds.
  • Mix in the heavy cream on low speed until combined. Scrape the bowl, then whip at high speed for about 1 minute. Spread over the prepared crust. Smooth the top of the cream, as desired. Refrigerate, uncovered, 8 hours to overnight (or top with a plate, domed-side up, so it doesn't touch the surface of the cheesecake).
  • For finishing: Unlatch and remove the sides of the springform pan. Before serving, sprinkle the edges of the cheesecake with the pecans and chocolate chips.

PUMPKIN MARBLE CHEESECAKE



Pumpkin Marble Cheesecake image

Make and share this Pumpkin Marble Cheesecake recipe from Food.com.

Provided by Cheryl E

Categories     Cheesecake

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 1/2 cups gingersnap crumbs (cookies smashed)
1/2 cup finely chopped pecans
1/3 cup margarine, melted
2 (8 ounce) packages cream cheese
3/4 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°F.
  • ------CRUST-------.
  • Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F.
  • ---------FILLING--------.
  • Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
  • Add eggs 1 at a time, mixing well after each.
  • Reserve 1 cup of batter.
  • Add remaining sugar, pumpkin and spices to remaining batter mixing well.
  • Spoon pumpkin and cream cheese batters alternately over crust.
  • Cut through batters with a knife multiple times to create a marble effect.
  • bake 55 minutes at 350°F.
  • loosen cake from edge of pan;cool before removing rim, refrigerate.

MARBLED PUMPKIN CHEESECAKE



Marbled Pumpkin Cheesecake image

This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

Provided by Renee

Categories     Fruits and Vegetables     Vegetables     Squash

Time 7h40m

Yield 12

Number Of Ingredients 10

1 ½ cups crushed gingersnap cookies
½ cup finely chopped pecans
⅓ cup butter, melted
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  • In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
  • Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  • Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Nutrition Facts : Calories 350 calories, Carbohydrate 26.8 g, Cholesterol 101.1 mg, Fat 25.3 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 12.8 g, Sodium 220.7 mg, Sugar 19 g

CHOCOLATE PUMPKIN MOUSSE



Chocolate Pumpkin Mousse image

I saw this on the Today show and it sounded great. I wanted to make sure I remembered to try it. It's from Peggy Kotsopoulos new book.

Provided by justmedp

Categories     Dessert

Time 1h10m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 6

2 cups pumpkin puree (should be cooked)
1/3 cup unsweetened cocoa powder
1/3 cup maple syrup
1/2 cup coconut butter (make sure it's heated to point of being liquid)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Steps:

  • This mousse is so light, so airy, so decadent, and so HEALTHY! The secret ingredient? Pumpkin! This guilt-free goodie helps to energize, combat stress and lower heart disease. Plus it's super high in fiber, helping to curb cravings and balance blood sugar levels.
  • To prepare the chocolate mousse: Add all ingredients to a bowl and mix well with a fork. Refrigerate for an hour before serving. That's it!
  • Serving.
  • I normally serve this in a short martini glass and garnish with berries and/or shaved chocolate.

Nutrition Facts : Calories 101.9, Fat 1.1, SaturatedFat 0.6, Sodium 5.3, Carbohydrate 25.8, Fiber 2.8, Sugar 16.8, Protein 2

PUMPKIN MOUSSE CHEESECAKE



Pumpkin Mousse Cheesecake image

Chef Brad Farmerie calls his mother's Thanksgiving Pumpkin Mousse Cheesecake recipe a "home run"-try it as a decadent alternative to pumpkin pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-by-13-inch cake

Number Of Ingredients 17

1 (8-ounce) package cream cheese, room temperature
2 large eggs
3/4 cup sugar
1 (1/4-ounce) envelope gelatin
1 (15-ounce) can pumpkin puree
3 large egg yolks
3/4 cup sugar
1/2 cup milk
1/2 teaspoon coarse salt
2 teaspoons ground cinnamon
3 large egg whites
1/2 cup (1 stick) melted unsalted butter, plus more, unmelted, for pan
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1 cup very cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • Make the crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.
  • In a large bowl, combine melted butter, graham cracker crumbs, and sugar; stir until well combined. Press graham cracker mixture into bottom of prepared baking dish in an even layer; set aside.
  • Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy. Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.
  • Make the mousse: Fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes. Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.
  • In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight.
  • Make the whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla until soft peaks form. Spread over cake or serve cheesecake with a dollop on the side.

MARBLED PUMPKIN CHEESECAKE + WHITE CHOCOLATE FROSTING



MARBLED PUMPKIN CHEESECAKE + WHITE CHOCOLATE FROSTING image

This decadent baked cheesecake features a ginger cookie crust, marbled pumpkin cream cheese, white chocolate flavoured frosting! I created it for my daughter's birthday and she loved it! Would be great for any occasion!

Provided by a_goddess

Categories     Dessert

Time 1h35m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 18

1 1/2 cups graham cracker crumbs
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon pumpkin pie spice (optional)
1/3 cup butter (melted)
3 (8 ounce) packages cream cheese, low fat
1 cup white sugar
1 teaspoon vanilla extract
4 eggs (room temperature)
1 (28 ounce) can pumpkin puree
1 teaspoon cinnamon
1/2 nutmeg
1/4 clove
1 cup whipping cream
1/2 cup icing sugar
2 tablespoons white chocolate pudding mix
1/8 teaspoon cream of tartar
12 white chocolate baking squares (optional)

Steps:

  • Preheat oven to 350°F.
  • FILLING - Prepare the filling first to chill while crust bakes. In a large bowl, beat together in mixer: cream cheese, sugar, vanilla extract. Then mix the rest together with spoon by hand -- less air after adding eggs means less cracking in your cheesecake later! Add eggs one at a time, mixing after each one.
  • Set aside 1/2 of the mixture in a medium bowl. The remaining 1/2 add: pumpkin, cinnamon, nutmeg, clove - mix together well. Put the plain filling and the pumpkin filling in the fridge while making your crust; this will give it a chance to thicken and will marble nicely later.
  • CRUST - In a medium bowl mix together: graham crust, cinnamon, ginger, pumpkin pie spice and butter. Press into the bottom of a spring-form pan. Bake crust in oven at 350 F for 10 minute.
  • MARBLE THE CHEESECAKE - Start with the pumpkin filling and add it on top of the crust. Drop spoonfuls of the plain filling throughout. Take a knife and swirl the pumpkin filling to make marble effect. Have fun with it!
  • BAKING - (Optional) Put a pan 1/2 filled with water, in the oven on the bottom rack. This will steam and also help the cheesecake not to crack as it bakes. Bake cheesecake in oven at 350 F for 1 hr 15 minute Once done, remove from oven and run a knife around the edge of the pan (this will keep your cheesecake from cracking as it cools). Chill in the fridge.
  • FROSTING - Use a chilled bowl & beaters, beat together cream in a mixer, until frothy. Once a little frothy, add gradually: icing sugar, white chocolate pudding powder, cream of tarter. Whip until thick. Spread on chilled cheesecake. Add white chocolate bar squares (optional). Enjoy!

Nutrition Facts : Calories 720.5, Fat 51.9, SaturatedFat 29.2, Cholesterol 247.8, Sodium 464.5, Carbohydrate 56.5, Fiber 1.4, Sugar 41.5, Protein 11

CHOCOLATE-PUMPKIN MARBLE CHEESECAKE



Chocolate-Pumpkin Marble Cheesecake image

You might make this Chocolate Pumpkin Marble Cheesecake for the first time during the holidays. But it's really a crowd-pleaser at any time of year.

Provided by My Food and Family

Categories     Dairy

Time 6h30m

Yield 16 servings

Number Of Ingredients 9

1-1/2 cups chocolate wafer cookie crumbs (about 27 wafers)
1/4 cup sugar
1/4 cup butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
3 eggs
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
1 can (15 oz.) pumpkin
1 tsp. pumpkin pie spice

Steps:

  • Heat oven to 325°F.
  • Mix cookie crumbs, sugar and butter until blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
  • Reduce oven temperature to 300°F. Beat cream cheese and milk in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Remove 1-1/2 cups batter; stir in melted chocolate. Add pumpkin and spice to remaining batter in bowl; mix well. Pour half the pumpkin batter over crust; top with spoonfuls of chocolate batter. Repeat layers. Swirl batters gently with knife.
  • Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 105 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

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