marbled chocolate pumpkin cheesecake

Name: Marbled chocolate pumpkin cheesecake
Prep time: 30 min
Yield: 10
Ingredients: 1 1/4 cup(s) graham cracker crumbs; 1/4 cup(s) butter or margarine, melted; 2 tablespoon(s) granulated sugar; 1 cup(s) semi-sweet chocolate mini morsels, divided; 3 package(s) (8 oz. each) cream cheese, softened; 1 cup(s) granulated sugar; 1/4 cup(s) packed brown sugar; 1 can(s) (15 oz.) libby's 100% pure pumpkin (not pie mix); 4 large eggs; 1/2 cup(s) evaporated milk; 2 tablespoon(s) cornstarch; 1 teaspoon(s) ground cinnamon; 1/8 teaspoon(s) ground nutmeg

(1 RATING)

103 Pinches 2 Photos

Lucille Hoerle

Summit, NY

Updated on Oct 3, 2011

Hmmmmmm....two yummy tastes together in a cheesecake. What more can I say except that it is the very best favor and creaminess. You won't be disappointed and let me know what you think! So decadent!

Rate

prep time 30 Min

cook time

method ---

yield 10 serving(s)

Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar
1 cup semi-sweet chocolate mini morsels, divided
3 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 can (15 oz.) libby's 100% pure pumpkin (not pie mix)
4 large eggs
1/2 cup evaporated milk
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

How To Make marbled chocolate pumpkin cheesecake

Step 1

FOR CRUST: PREHEAT oven to 350º F. Grease 9-inch springform pan. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.

Step 2

FOR CHEESECAKE: MICROWAVE remaining morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted; cool to room temperature. BEAT cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl. BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
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