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Gluten-Free & Wheat-Free
Marbled Pumpkin Cheesecake Recipe

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 52-55)

Gluten-Free Marbled Pumpkin Cheesecake: A cross between a pumpkin pie and a cheesecake, this recipe combines the best of both into a wonderful dessert.

Marbled Pumpkin Cheesecake — a delightful alternative to pumpkin pie that will be welcomed at any Thanksgiving dinner or other event.

Gluten-Free Recipe Card and Pictures

½ Cup (1 Stick) Butter
¼ Cup Brown Sugar
½ Teaspoon Vanilla
4 Ounces Cream Cheese
2 Teaspoons Ground Ginger
2 Teaspoons Cinnamon
1 Teaspoon Nutmeg
1 Teaspoon Honey
1½ Teaspoons Molasses
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
¾ Cup White Rice Flour
¼ Cup Glutinous Rice Flour
¼ Cup Tapioca Flour
½ Cup Nut Meal (e.g., Almond Meal)
½ Cup Chopped Nuts (e.g., Almonds)

(3) 8-Ounce Packages Cream Cheese
1½ Cups White Sugar
¼ Cup Packed Brown Sugar
1 Tablespoon Glutinous Rice Flour
2 Tablespoons White Rice Flour
5 Eggs
1 Teaspoon Vanilla
2 Egg Yolks
1 Tablespoon Ground Cinnamon
¼ Teaspoon Ground Ginger
½ Teaspoon Allspice
¼ Teaspoon Ground Nutmeg
1¾ Cups Canned Pumpkin

1. Cream together the butter, sugar, vanilla, cream cheese, ginger, cinnamon, nutmeg, honey, and molasses.
2. Add baking powder, baking soda, and flours; mix.
3. Add nut meal and chopped nuts; mix until ingredients are evenly distributed.
4. Line a 9" spring-form pan with parchment paper (as pictured below). Apply cooking spray to sides of pan.

5. Press crust into pan bottom (do not form crust up sides of the pan). Bake crust at 400° for 30 minutes.
6. While crust is baking, make filling.

1. In a mixer, beat together cream cheese, brown and white sugars, and flours.
2. Add the five whole eggs and vanilla; mix.
3. Set aside 2½ cups of the filling in a separate bowl (this is the plain cheesecake filling that will later be used to create the marbling).
4. To the remaining filling mixture still in your mixer bowl, add the 2 egg yolks, cinnamon, ginger, allspice, nutmeg, and pumpkin. Mix until it has a smooth consistency. (This is now the pumpkin filling that will be used along with the separate plain filling to create the marbled effect.)
5. Proceed to assembly.

1. Once the crust has finished baking, leaving the crust in the pan, carefully cut excess parchment paper away from the outside of the springform pan.
2. Pour half of the pumpkin filling onto the baked crust in your spring-form pan. Try to evenly distribute over surface of crust.
3. Pour half of the plain filling over top of the pumpkin filling.
4. Pour remaining pumpkin filling evenly over prior layer of plain filling.
5. Pour the remaining plain filling on top making sure not to completely cover all of the underlying pumpkin filling (for visual appearance). Pour in a random pattern so that approximately half of the surface shows plain cheesecake, and the other half shows pumpkin cheesecake.
6. To achieve the marbling effect throughout the center of the cheesecake, use a spoon to carefully trace a large figure-eight pattern once through the filling.
7. Proceed to baking.

1. Preheat the oven to 550°.
2. Bake for 9 minutes, or until the center of the cheesecake becomes slightly swollen and the surface is lightly browned.
3. Reduce the baking temperature to 200° (without removing cheesecake from oven) and bake for 30 additional minutes.
4. Leaving the oven on, temporarily remove cheesecake from the oven and place a greased piece of foil over the cake in the shape of a dome.
5. Place the foil-covered cheesecake back in oven and bake at 200° for an additional hour. The cheesecake is fully cooked if the center wiggles slightly when pan is bumped.
6. Chill cake in refrigerator for at least six hours prior to serving.
7. Before releasing the sides of the spring-form pan, loosen the cake from the pan by running a knife around the edge of the cake.

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