Marbled Pumpkin Cheesecake

Change it up this holiday season with swirl of festive pumpkin and creamy cheesecake.




  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup pecans, finely chopped
  • 2 Tbsp. sugar
  • 2 tsp. cinnamon
  • 6 Tbsp. butter, melted


  • 3-8 oz. packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 1/2 tsp. vanilla
  • 4 eggs
  • 1/2 cup brown sugar
  • 1 1/2 cup canned pumpkin
  • 1 1/2 tsp. pumpkin pie spice



  1. Preheat oven to 350 degrees. 



  1. In a medium bowl, mix together the graham cracker crumbs, pecans, sugar, cinnamon and butter. 
  2. Press into the bottom and up part of the sides of a 9 inch springform pan. 
  3. Set aside.



  1. In a medium mixing bowl, mix together the cream cheese, granulated sugar, vanilla until smooth. 
  2. Mix in eggs until well blended. 
  3. Set aside 1 cup of this mixture. 
  4. Blend in 1/2 cup brown sugar, pumpkin and pumpkin pie spice into the remaining mixture. 
  5. Pour batter into prepared crust. 
  6. Drop spoonfuls of the plain batter onto the top. 
  7. Swirl with a knife to create a marbled effect.
  8. Bake 1 hour 15 minutes, or until filling is set. 
  9. Let cool for 10 minutes and run a knife around the edge of the pan. 
  10. Chill for 6 hours before serving.
OPTION: If you don’t have pumpkin pie spice substitute with 3/4 tsp. cinnamon and 1/4 tsp. nutmeg.

Thanks for spending time on the Macey’s blog.  We hope you enjoy this recipe.  Happy Shopping!