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Nutrition Facts
Serving Size 1 (242g) Recipe makes 10 servings
Calories 765
Calories from Fat 389		(50%)
Amount Per Serving		%DV
	Total Fat 43.3g	66%
	Saturated Fat 21.8g	108%
	Monounsaturated Fat 14.9g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 125mg		41%
Sodium 777mg		32%
Potassium 409mg		11%
Total Carbohydrate 86.8g		28%
	Dietary Fiber 2.4g	9%
	Sugars 46.9g
Protein 10.6g		21%
detailed view... how is this calculated?

Pumpkin Marble Cheesecake W/ Chocolate Mousse

Recipe #272440 | 2¾ hours | 1½ hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Bopp
Dec 18, 2007

I got this recipe somewhere, off a can, or label or something, years ago. I've made many modifications since then and though I would share. Note: I've written this recipe to make 1 cake, but I usually make 2 cakes whenever I make this, because you end up using a lot of portions of items and with 2 cakes you use up all of what you buy.

SERVES 10 -12 (change servings and units)

Ingredients

Cake Ingredients

22 ounces approx. 1 1/2 boxes gingersnap cookies, crumbled
1/3-2/3 cup margarine
16 ounces cream cheese (softened)
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping Ingredients

4 ounces cream cheese (softened)
8 ounces chocolate frosting (1/2 of a tub)
8 ounces Cool Whip
5 ounces chocolate bars (optional)

Directions

1
Crust:.
2
Finely chop/grind Gingersnap cookies to create crust from the crumbs. 1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
3
Slowly add margarine to crumbs, while mixing. Use more margarine as needed to make crust stick to pan.
4
Press crust mixture onto spring-form pan, all the way up the sides of pan.
5
Bake crust at 350 degrees Fahrenheit for 10 minutes.
6
Cake:.
7
Combine softened cream cheese, 1/2 Cup (only) sugar, vanilla.
8
Mix at medium speed until smooth/well-blended.
9
Add eggs, one at a time, mixing well after each addition.
10
Put aside 1 Cup of this batter and chill in fridge.
11
Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
12
Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step).
13
Alternately layer pumpkin and cream cheese batters over crust.
14
Cut through the batters with a knife several times for a marble effect.
15
Bake pie at 350 degrees Fahrenheit for 55 minutes.
16
Loosen cake from sides of pan and cool before removing from pan completely.
17
Topping:.
18
Mix softened cream cheese and frosting together until well-blended.
19
Fold in cool whip.
20
Put topping on cooled cake; it should reach just under the top of the crust.
21
Shave/grate chocolate bar and add on top of whipped topping for garnish.
22
Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
23
Keep refridgerated until served.