marbled pumpkin cheesecake

Name: Marbled Pumpkin Cheesecake
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: FOR CRUST; 1 1/4 cup(s) graham cracker crumbs; 1/4 cup(s) butter, melted; 2 tablespoon(s) sugar; 1 cup(s) semi sweet chocolate mini morsels, divided; FOR CHEESECAKE; 3 package(s) 8 ounces cream cheese, softened; 1 cup(s) sugar; 1/4 cup(s) packed brown sugar; 1 can(s) 15 ounces pure pumpkin; 4 - eggs; 1/2 cup(s) evaporated milk; 2 tablespoon(s) cornstarch; 1 teaspoon(s) ground cinnamon; 1/8 teaspoon(s) ground nutmeg

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 -16

cook time 1 Hr

method Bake

Ingredients For marbled pumpkin cheesecake

FOR CRUST
1 1/4 c

graham cracker crumbs
1/4 c

butter, melted
2 Tbsp

sugar
1 c

semi sweet chocolate mini morsels, divided
FOR CHEESECAKE
3 pkg

8 ounces cream cheese, softened
1 c

sugar
1/4 c

packed brown sugar
1 can

15 ounces pure pumpkin
4

eggs
1/2 c

evaporated milk
2 Tbsp

cornstarch
1 tsp

ground cinnamon
1/8 tsp

ground nutmeg

How To Make marbled pumpkin cheesecake

1
For crust: preheat oven to 350. Grease 9 inch spring form pan. Combine graham cracker crumbs, butter, and sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.

2
For cheesecake: Microwave remaining morsels in medium, microwave safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10-20 second intervals, stirring until smooth; cool to room temperature.
3
Beat cream cheese, 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.
4
Bake for 60-65 minutes or until edge is set but center still moves slightly. Run knife around edge of cheesecake; loosen and remove side of pan. Cool completely on wire rack. Refrigerate for several hours or overnight.
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