Marbled Pumpkin Cake Recipes

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.

Steps:

• Make crumb crust with gingersnaps instead of graham crackers as directed in separate recipe. Preheat oven to 550°F.
• Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.
• Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
• Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

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.

Steps:

• Combine pumpkin and cinnamon in a bowl.
• Combine cake mix, eggs, sour cream, sugar, oil and water in a large bowl.
• Beat for 2 minutes.
• Stir 2 1/2 cups batter into pumpkin mixture.
• Alternate plain and pumpkin batters into a 10 cup bundt or tube pan.
• Once done swirl mixture.
• Bake 375 degrees for 40- 45 minutes.
• When cool sprinkle with powdered sugar.

Steps:

• Crust:
• Place a rack in center of oven; preheat to 350°F. Lightly butter a 13x9x2" metal baking pan. Line with parchment paper, leaving some overhang on long sides, then butter parchment. Pulse graham crackers in a food processor until fine crumbs form (you should have a generous 2 cups). Add sugar and salt and pulse just to combine. Add ½ cup butter and pulse until mixture is the consistency of wet sand.
• Transfer crumbs to prepared pan and press firmly into bottom with a measuring cup. Bake crust until fragrant and edges are just starting to take on color, 8-10 minutes. Transfer to a wire rack and let cool.
• Cheesecake and Assembly:
• Reduce oven temperature to 275°F. Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Add eggs, sugar, vanilla, and salt and beat on low speed, occasionally scraping down sides of bowl, until incorporated. Add sour cream and maple syrup and beat until mixture is thick and creamy and no lumps remain. Scoop ¾ cup filling into a small bowl and save for marbling later. Add pumpkin purée, pumpkin pie spice, and ginger to remaining batter and beat until no streaks remain. Remove bowl from mixer and tap on counter several times to force any air bubbles to the filling's surface. Scrape filling into cooled crust; pop any air bubbles. Dollop reserved filling over pumpkin filling and swirl with a skewer or toothpick to marble.
• Bake cheesecake until edges are set but center still wobbles slightly when gently shaken (it will firm as it cools), 40-50 minutes. Transfer to a wire rack on stovetop and let cool (the warmth from the cooling oven will help it come to room temperature more slowly, keeping the top from cracking), about 3 hours.
• Chill cheesecake until cold and firm, 3-4 hours. Cut into bars or squares to serve.
• Do Ahead: Cheesecake can be made 2 days ahead. Cover and chill.

Steps:

• In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended; add eggs, one at a time, beating well after each addition; beat in vanilla.
• Scrape half the mixture into another bowl.
• Pumpkin batter: beat pumpkin into half the butter mixture until well blended; in another bowl, stir together 1 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp salt, cinnamon, nutmeg and cloves; add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
• Chocolate batter: in another bowl, mix remaining 1 cup flour, 1 tsp baking powder, 1/2 tsp salt and the cocoa; add flour mixture alternately with buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
• Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan; drop half the chocolate batter by spoonfuls over (but not enterly covering) the pumpkin batter; repeat to spoon remaining pumpkin and chocolate batters into pan.
• Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10-12 places to swirl batters.
• Bake in a 350° oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55-60 minutes.
• Let cake cool 10 minutes in the pan, then invert onto a rack, lift off pan, and cool cake completely before glazing.
• Chocolate glaze: in a heat proof bowl or the top of a double boiler, combine semisweet chocolate, whipping cream, butter and corn syrup; Bring an inch or two of water to a boil in a pan that the bowl can nest in, or in the bottom of a double boiler, then remove from heat and place the bowl with the chocolate mixture over the water and let it stand, stirring occasionally, until melted and smooth, about 10 minutes.
• Pour warm chocolate glaze over the top of the cake, letting it drip down the sides; sprinkle glaze with peanuts if desired.
• Let stand until the glaze is set, about 2 hours, or chill 30 minutes.