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Marbled Pumpkin Cheesecake
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Brief Description
Swirled pumpkin and chocolate cheesecake makes a colorful and delicious dessert.
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Main Ingredient
pumpkin
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Category: Cakes
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Cuisine: American
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Prep Time: 480 min(s)
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Cook Time: 65 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: 1susanne
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Posted On: Sep 29, 2013
Number of Servings:
Ingredients:
- 1 1/4 cups - graham cracker crumbs
- 2 tablespoons - sugar
- 1/4 cups - butter or margarine melted
- 2 cups - miniature semi-sweet chocolate chips 12 oz.
- 3 packages - cream cheese 8 oz. ea, softened
- 1 cups - granulated sugar
- 1/4 cups - packed light brown sugar
- 1 3/4 cups - solid packed pumpkin 16 oz. can
- 4 - eggs
- 1/2 cups - undiluted evaporated milk
- 1/4 cups - cornstarch
- 3/4 teaspoons - cinnamon
- 1/8 teaspoons - nutmeg
Directions:
For crust - In medium bowl, combine graham cracker crumbs, sugar and butter; press onto bottom of greased 10-inch spring form pan and sprinkle with 1 cup of chocolate chips.
For cheesecake - In small heavy saucepan over low heat, melt remaining 1 cup of chocolate chips, stirring constantly until smooth.
In a large mixer bowl, beat cream cheese, granulated sugar and brown sugar; beat in pumpkin. Beat in eggs and evaporated milk. Lastly, beat in cornstarch, cinnamon and nutmeg.
Remove 1 cup of pumpkin batter; stir into melted chocolate.
Pour pumpkin mixture into crust. Spoon chocolate mixture over top; swirl.
Bake in preheated 325 degree F oven for 1 hour or until edge of filling is set. Turn oven off; allow cheesecake to stand in oven 30 minutes, then remove from oven.
Cool completely. Cover and chill for several hours before serving.
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