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Pumpkin Marble 02

A home-style Pumpkin Marble 02 made with Ginger Cookie Crumbs, Butter, Sugar Divided, Freshly Ground Cinnamon, and Flour. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/3 cup
• 1 cup
• 3/4 tsp
• 2 cup
• 2
• 1
• 1/2
• 3/4 cup
• 1 cup

Method (preview)

1. 1

   Mix cookie crumbs, pecans, and butter and press onto bottom and half way up sides of a 9-inch springform pan.

2. 2

   Bake at 350F for 10 minutes.

3. 3

   Beat cream cheese, 3/4 cup sugar, and vanilla until well blended and smooth.

4. 4

   Add eggs, one at a time, blending well after each addition.

5. 5

   Remove 1 cup of batter and reserve.

6. 6

   Add remaining sugar, pumpkin puree, and spices to remaining batter and mix well.

7. 7

   Spoon both batters alternately over the crust and cut through batters several times to marble.

8. 8

   Bake at 350F for 45 minutes and then turn off oven and allow cheesecake to cool down in oven for 2 hours.

9. 9

   Loosen cake from rim of pan and cool completely.

10. 10

    Refrigerate at least 4 hours.

11. 11

    Sift flour ginger, soda, cinnamon, and salt together and set aside.

12. 12

    Cream butter and sugar until light and fluffy. Beat in egg and molasses. Stir in flour mixture, 1/3 at a time, until well blended.

13. 13

    Chill dough for at least 1/2 hour.

14. 14

    Roll dough, a teaspoonful at a time, into small balls and roll each in sugar.

15. 15

    Place 2 inches apart and flatten each with the bottom of a glass.

16. 16

    Bake at 350F for 12-14 minutes (until tops are cracked). Cool on racks.