Marbled Pumpkin Cheesecake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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I found this recipe in our local newspaper. It was a real crowd pleaseer at Thanksgiving. Ingredients:
1 1/4 cups graham cracker crumbs |
1/4 cup butter, melted |
2 tablespoons granulated sugar |
1 cup semi-sweet miniature chocolate chip, divided |
3 (8 ounce) packages cream cheese, softened |
1 cup granulated sugar |
1/4 cup packed brown sugar |
1 (15 ounce) can pumpkin |
4 large eggs |
1/2 cup evaporated milk |
2 tablespoons cornstarch |
1 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
Directions:
1. Crust: Preheat oven to 350°F.
2. Grease 9-inch springform pan.
3. Combine graham cracker crumbs, butter, and sugar in medium bowl.
4. Press into bottom of prepared pan.
5. Sprinkle with 1/2 cup morsels.
6. Filling: Microwave remaining morsels in medium bowl on high power for 30 seconds; stir.
7. Microwave at additional 10-15 second intervals, stirring until smooth; cool to room temperature.
8. Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin.
9. Beat in eggs, evaporated milk, cornstarch cinnamon, and nutmeg.
10. Remove 3/4 cup of pumpkin mixture; stir into melted chocolate.
11. Pour remaining pumpkin mixture on crust.
12. Spoon chocolate-pumpkin mixture over top; swirl with knife.
13. Bake 60 to 65 minutes or until edge is set but center still moves slightly.
14. Cool in pan on wire rack.
15. Refrigerate several hours or overnight.
16. Remove from springform pan.
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