Wypieki Beaty
Recipes

Marbled pumpkin cheesecake

9/4/2026
Recipes

Marbled pumpkin cheesecake

9/4/2026
Marbled pumpkin cheesecake recipe
5.0
(4)
24
40 min
90 min
One portion: 100
240 kcal
20g carbs
7g protein
15g fat
Marbled pumpkin cheesecake recipe
Equipment
Recipe for a baking pan approximately 20/30 cm in size.
Ingredients
ingredients for the biscuit crust for cheesecake
about 300 g biscuits ( - I used plain biscuits (some were cocoa flavored))
about 80 g butter (melted )
1 teaspoon ground cinnamon
cheesecake ingredients
1 kg good quality ((thick) cream cheese for cheesecakes from a tub)
180 g thick yogurt ( - I used Greek (3/4 cup) )
4 eggs (size L)
150 g sugar ((3/4 cup) or to taste)
2 heaping tablespoons wheat flour - all-purpose
ingredients for the pumpkin mixture for cheesecake
150 g thick pumpkin puree ( - preferably from Hokkaido pumpkin (2/3 cup) )
0.5 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
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Instructions
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How to make marbled pumpkin cheesecake
1
Thoroughly crush the biscuits, or blend them in a food processor, add melted butter and cinnamon, and mix (my mixture was wet, but still more crumbly).
about 300 g biscuits, about 80 g butter, 1 teaspoon ground cinnamon
2

Line a baking pan approximately 20/30 cm in size with parchment paper, spread the biscuit mixture with butter, and press it down evenly over the entire surface.

3

Briefly blend the cream cheese with sugar, eggs, Greek yogurt, and flour.

1 kg good quality, 180 g thick yogurt, 4 eggs , 150 g sugar, 2 heaping tablespoons wheat flour - all-purpose
4

Pour off about 3/4 cup and pour the rest of the cheesecake mixture onto the biscuit crust.

5

Add the reserved mixture to the pumpkin puree, add spices, and mix thoroughly.

150 g thick pumpkin puree, 0.5 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger
6

Spoon the pumpkin mixture onto the top of the cheesecake.

7

Gently swirl the top of the cake with a skewer.

8

Bake at 150 degrees Celsius (top/bottom heat mode) for about 1.5 hours.

9

After this time, turn off the oven, slightly crack open the door, and wait for the oven to cool down.

10

The cheesecake tastes best after chilling in the refrigerator, but you can also eat it right away :)

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Keywords
#cheesecake with pumpkin
#marbled cheesecake
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