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Marbled pumpkin cheesecake
Marbled Pumpkin Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
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CRUST
1 1/4 c Graham Cracker crumbs
2 tb Granulated sugar
1/4 c Butter or margarine, melted
2 c Semi-sweet Chocolate mini-morsels, divided
CHEESECAKE
24 oz Cream Cheese, softened
1 c Granulated sugar
1/4 c Light brown sugar, packed
1 3/4 c Pumpkin, solid pack (16 oz. can)
4 lg Eggs
1/2 c Evaporated Milk, undiluted
1/4 c Cornstarch
3/4 ts Cinnamon
1/8 t Nutmeg
FOR CRUST: In medium bowl, combine graham cracker crumbs, sugar and butter.
Press onto bottom of greased 10-inch springform pan; sprinkle with 1 cup
chocolate morsels.
FOR CHEESECAKE: In small, heavy saucepan over low heat, melt remaining
morsels, stirring constantly until smooth. In 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 degree 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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| Free recipe:
Marbled pumpkin cheesecake
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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