Marbled Pumpkin Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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I don't know how many this will serve it depends on the size slice you cut...I found this in Recipe land while looking for a recipe... Ingredients:
crust |
1 1/4 cups graham cracker crumbs |
2 tablespoons sugar granulated |
1/4 cup butter or margarine, melted |
2 cups chocolate (semi-sweet) |
cheesecake |
24 ounces cream cheese softened |
1 cup sugar granulated |
1/4 cup brown sugar, light packed |
1 3/4 cups pumpkin solid pack |
4 large eggs |
1/2 cup evaporated milk undiluted |
1/4 cup cornstarch |
3/4 teaspoon cinnamon |
1/8 teaspoon nutmeg |
Directions:
1. FOR CRUST: In medium bowl, combine graham cracker crumbs, sugar and butter.
2. Press onto bottom of greased 10-inch springform pan; sprinkle with 1 cup chocolate morsels.
3. FOR CHEESECAKE: In small, heavy saucepan over low heat, melt remaining morsels, stirring constantly until smooth.
4. In large mixer bowl, beat cream cheese, granulated sugar and brown sugar.
5. Beat in pumpkin.
6. Beat in eggs and evaporated milk.
7. Beat in cornstarch, cinnamon and nutmeg.
8. Remove 1 cup pumpkin batter; stir into melted chocolate.
9. Pour remainder of pumpkin batter into springform pan.
10. Pour chocolate mixture over top; swirl.
11. Bake in preheated 325 degree oven for 60 minutes,or until edge of filling is set.
12. Turn oven off; allow cheesecake to stand in oven for 30 minutes, Remove from oven; cool completely.
13. Cover; chill for several hours.
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