Marbled Pumpkin Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
1¼ cups graham cracker crumbs(plain or chocolate)
2 tbsp. white sugar
¼ cup butter or margarine(melted)
2 cups(12 oz. Pkg.) Semi-sweet chocolate Mini chips(divided)
CHEESECAKE:
3 pkgs (8oz. Each) Cream cheese(softened)
1 cup Sugar
¼ cup packed light Brown Sugar
1¾ cups (l6-oz can) solid pack Pumpkin
4 Eggs
½ cup Evaporated milk(undiluted)
¼ cup Cornstarch
1 tsp. ground Cinnamon
¼ tsp. ground Nutmeg
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Directions: |
Directions:FOR CRUST: Combine graham cracker crumbs, sugar and butter in med. bowl. Press into bottom of greased 1 O" spring form pan; sprinkle with 1 c. morsels.
FOR CHEESECAKE: Melt remaining morsels in small, heavy saucepan over low heat, stirring constantly until smooth.
BEAT cream cheese, sugar and brown sugar in large bowl. Beat in pumpkin; beat in eggs and evaporated milk. Beat in cornstarch, cinnamon and nutmeg. Remove 1 cup pumpkin batter; stir into melted chocolate. Pour rest of pumpkin mixture into crust. Spoon chocolate mixture over top and swirl in.
BAKE in preheated 325F degrees oven for 1 ½ hours or until edge of filling is set. Turn off oven; allow cheesecake to stand in oven for 30 minutes. Remove; cool completely. Cover and chillfor several hours.
*Note: I put a pan under the springpan to catch any grease that leaks out*
HINT: This is no ordinary cheesecake! It is marbled to make it decadent and has pumpkin to make it extra moist and delicious. |
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Number Of
Servings: |
Number Of
Servings:12-16 |
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