"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Marbled Pumpkin Cheesecake Recipe

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This recipe for Marbled Pumpkin Cheesecake, by , is from Kalous Family Cookbook, 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!

Helen Helland


1 cups graham cracker crumbs(plain or chocolate)
2 tbsp. white sugar
cup butter or margarine(melted)
2 cups(12 oz. Pkg.) Semi-sweet chocolate Mini chips(divided)

3 pkgs (8oz. Each) Cream cheese(softened)
1 cup Sugar
cup packed light Brown Sugar
1 cups (l6-oz can) solid pack Pumpkin
4 Eggs
cup Evaporated milk(undiluted)
cup Cornstarch
1 tsp. ground Cinnamon
tsp. ground Nutmeg

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 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.

Number Of Servings:
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