Marbled Pumpkin Cheesecake

Recipe Ingredients

		Crust
1 1/4 cups	182g / 6.4oz	Graham cracker crumbs
2 tablespoons	30ml	Granulated sugar
1/4 cup	49g / 1.7oz	Butter or margarine - melted
2 cups	220g / 7.8oz	Semi-sweet chocolate - mini-morsels, divide
		Cheesecake
3		Cream cheese
1 cup	198g / 7oz	Granulated sugar
1/4 cup	40g / 1.4oz	Light brown sugar - packed
1 3/4 cups	414ml	Pumpkin - solid pack
4 cups	792g / 27oz	Eggs (large)
1/2 cup	118ml	Evaporated milk - undiluted
1/4 cup	15g / 0.5oz	Cornstarch
3/4 teaspoon	3.8ml	Cinnamon
1/8 teaspoon	0.6ml	Nutmeg

Recipe Instructions

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 325F 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.

Source:
Net

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