Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake

In this recipe:

based on 162 reviews
This Looks YUMMY!
20 min.
262 min.
16 Servings

You'll experience an unexpected treat when you try this Marbled Pumpkin Cheesecake recipe. Chocolate mini morsels are sprinkled on the crust before the pumpkin filling is poured in, and then more chocolate is swirled into the cheesecake to give it a marbled effect.


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 2 tablespoons granulated sugar
  • 1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
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oven to 350º F. Grease 9-inch springform pan.

COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.

remaining morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted; cool to room temperature.

BEAT cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl.

BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

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Best cheese cake ever!!!!!!

Hace been preparing this cheese cake for several years and everyone enjoys it

- Jim Hannibal from COLUMBIA, MO

Easy and Yummy

I made one of these cheesecakes at Thanksgiving and it was so easy and popular that I made another for Christmas. The chocolate marble also makes a nice impression.

- Laurie Benson

Something Unique for the Holidays!

I always make this cheesecake around the Holiday season. Its so easy to make and the chips at the bottom of the crust and the swirled chocolate make this one a winner! There is no other Pumpkin cheesecake recipe I would ever make then this one!

- Patricia Morales from Largo, FL

the best cheesecake

We had a cheesecake making contest at work and everyone talked me into trying my luck. I have never made a cheesecake before so I went on this website and choose the Marble Pumpkin Cheesecake. Not only was it easy to make, it was good. Good enough to come in 2nd and win a $25 gift card. If you love pumpkin and cheesecake you must try this one.

- Robin Hoyle from North Carolina

marbled pumpkin cheesecake

Mmm,Mmm,Mmm! I made this cheesecake last night for dessert, and I got nothing but compliments & clean plates! THANKS!!!

- Becky Martinez from Seagoville, TX

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 360
  • Calories from Fat: 210
  • Total Fat: 23g (36% of DV)
  • Saturated Fat: 14g (69% of DV)
  • Cholesterol: 110mg (37% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 26g
  • Protein: 7g
  • Vitamin A: 80% of DV
  • Vitamin C: 0% of DV
  • Calcium: 8% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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