Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake

Prep:
20 mins
Cooking:
62 mins
Level:
Intermediate
Cooling:
180 mins
Yields:
16

You'll experience an unexpected treat when you try this Marbled Pumpkin Cheesecake recipe. Chocolate mini morsels are sprinkled on the crust before the pumpkin filling is poured in, and then more chocolate is swirled into the cheesecake to give it a marbled effect.

Ingredients

Directions

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.

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.


Baker's Comments

Nutritional Information

  • Serving Size
    1/16 of recipe
  • Calories 360
  • Calories from Fat 210

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 23g 36%
  • Saturated Fat 14g 69%
  • Cholesterol 110mg 37%
  • Sodium 210mg 9%
  • Carbohydrates 34g 11%
  • Dietary Fiber 2g 7%
  • Sugars 26g
  • Protein 7g
  • Vitamin A 80%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 8%

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