Pumpkin Cheesecake With Chocolate Crust |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Delectable Ingredients:
9 ounces chocolate wafers, finely crushed |
1/4 cup sugar |
6 tablespoons butter, melted |
1 1/2 cups canned pumpkin, solid pack |
1/2 cup light brown sugar |
3 eggs, slightly beaten |
5 ounces evaporated milk |
1 teaspoon vanilla |
1/2 cup sugar |
1 tablespoon cornstarch |
12 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
salt |
3 -8 ounces mascarpone or 3 -8 ounces cream cheese, softened |
Directions:
1. Heat oven 350°F Mix chocolate wafer crumbs, sugar and melted butter. Press mixture firmly onto the bottom of a 9-inch springform pan. Bake until crust is set. about 8 - 10 minutes. Remove from oven and cool crust completely.
2. In a bowl, stir together pumpkin, brown sugar, eggs, evaporated milk, and vanilla. Set aside.
3. In another large bowl, mix sugar, cornstarch, spices, and salt. Add cheese and beat on high speed until smooth. Take 1/4 of the cheese mixture and set aside for topping.
4. With mixer running at low speed, add pumpkin mixture to the cheese mixture and mix until combined and smooth.
5. Place springform pan with prepared crust on baking sheet (in case it leaks). Pour pumpkin mixture into pan. Drop dollops of the reserved cheese mixture over the pumpkin mixture. use a think metal spatula or a knife to gently pull the cheese dollops through the pumpkin to make swirls.
6. Bake at 350°F for 50 - 60 minutes or until center of cheesecake is just set. Remove from oven and cool for 30 minutes. Cover and chill for a couple of hours. Remove sides of springform pan.
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