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Marbled Pumpkin Cheesecake

Low Carb Recipe

This recipe turns out a pretty and delicious white-chocolate Marbled Pumpkin Cheesecake swirled with healthful pumpkin batter. If you aren't in the mood for fancy, you can opt out of the marbled effect, too.

Marbled Pumpkin Cheesecake


24 ounces cream cheese (3 8-ounce packages)
1 cup Splenda
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
4 eggs, plus 1 egg yolk
3 tablespoons sour cream
1 can (15 oz.) of prepared pumpkin
3 squares white chocolate (baking bar), melted in double boiler

Recipe Directions

Bring all cold ingredients to room temperature.

With an electric mixer, combine the cream cheese and sugar at slow to medium speed, scraping sides often. Add all other ingredients except eggs and pumpkin. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated separate out one cup of batter then fold pumpkin into the rest of the batter. When pumpkin is blended, do not mix any more.

To the one cup of separated batter, add the three squares of melted white chocolate and blend.

Add half of the pumpkin batter to a well greased springform pan. Add spoonfuls of the white chocolate batter, and then cover with remaining pumpkin batter. Swirl through with spatula to create marbling effect.

Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the springform pan in an even larger pan and fill the larger pan halfway with water.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can occur when a cheesecake cools too quickly. Let it set up for several hours in the fridge, preferably overnight. Garnish with curls of white chocolate.

Recipe Note

If you don't want to add the chocolate to your cheesecake, just keep all the batter together and make the entire cake pumpkin, it will work fine that way too.