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Chocolate Marbled Pumpkin Cheesecake Recipe

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This recipe for Chocolate Marbled Pumpkin Cheesecake is from The Brackett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1-9oz box thin chocolate wafers (I used Oreos without the filling)
3/4 stick unsalted butter, melted
6oz semisweet chocolate, coarsely chopped (don't use chocolate chips)
3-8oz pkgs cream cheese, softened
1 cup sugar
4 large eggs
1-15oz can solid pack pumpkin
1 tsp cinnamon
1 tsp pure chocolate extract or vanilla
cocoa powder
powdered sugar

Directions:
Directions:
Heat oven to 350º. Pulverize chocolate wafers in food processor, add melted butter, mix. Pat crumb mixture evenly over bottom of buttered 10" springform pan. Bake until set, 8 min. Cool on wire rack.
Reduce oven temp to 300º. Melt chocolate in small bowl in microwave on medium, 50-60 seconds. Stir until smooth, cool slightly.
Beat cream cheese until light. Beat in granulated sugar until smooth. Beat in eggs, one at a time. Transfer 1 cup of this batter to the melted chocolate, mix until smooth. Beat pumpkin into remaining batter in mixing bowl. Add cinnamon & extract, mix well.
Pour pumpkin batter over cooled crust. Dollop chocolate batter over. Swirl chocolate into pumpkin with a small knife making a marbled effect. Bake until set yet still wiggly in center, 50 minutes. Turn off oven, open door slightly & let cool, 1 hour. Remove from oven & cool completely on wire rack. Refrigerate up to 3 days. Serve dusted with cocoa powder & powdered sugar.

 

 

 

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