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Marbled Pumpkin Cheesecake

1-1/4 cup  graham cracker crumbs
2 tbsp.    granulated sugar
1/4 cup    butter or margarine, melted
2 cups     semisweet chocolate mini-morsels, divided use
3 pkg. (8 oz. each) cream cheese
1 cup  granulated sugar
1/4 cup light brown sugar, packed
1-3/4 cup  pumpkin, solid pack (16 oz. can)
4   large eggs
1/2 cup  evaporated milk, undiluted
1/4 cup  cornstarch
3/4 tsp.  cinnamon
1/8  tsp. nutmeg

    In a medium bowl, combine graham cracker crumbs, sugar and butter.  Press
onto bottom of greased 10" springform pan.  Sprinkle with 1 cup chocolate
    In a small, heavy saucepan over low heat, melt remaining morsels,
stirring constantly until smooth.
    In a large mixer bowl, beat cream cheese, granulated sugar and brown
sugar.  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 remainder of pumpkin batter into
springform pan.  Pour chocolate mixture over top  Swirl.
    Bake in preheated 325 F. oven for 60 minutes, or until edge of filling
is set.  Turn oven off.  Allow cheesecake to stand in oven for 30 minutes. 
Remove from oven.
    Cool completely.  Cover.  Chill for several hours.

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