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Name: Marbled Pumpkin Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 1/4 c Graham cracker crumbs; 1/4 c Butter or margarine, melted; 1/4 c Light brown sugar packed; 4 lg Eggs; 1/8 ts Nutmeg; 3/4 ts Cinnamon; 2 c Semi-sweet Chocolate; 1/4 c Cornstarch; 1 3/4 c Pumpkin, solid pack; 1/2 c Evaporated Milk undiluted; 2 tb Granulated sugar; 3 8-oz pk Cream Cheese; 1 c Granulated sugar

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INGREDIENTS

1 1/4 c Graham cracker crumbs
1/4 c Butter ; or margarine, melted
1/4 c Light brown sugar ; packed
4 lg Eggs
1/8 ts Nutmeg
3/4 ts Cinnamon
2 c Semi-sweet Chocolate
1/4 c Cornstarch
Crust
1 3/4 c Pumpkin, solid pack
1/2 c Evaporated Milk ; undiluted
CHEESECAKE
2 tb Granulated sugar
3 8-oz pk Cream Cheese
1 c Granulated sugar

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 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.

NOTES

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Marbled Pumpkin Cheesecake

1 1/4 c Graham cracker crumbs
1/4 c Butter or margarine, melted
1/4 c Light brown sugar packed
4 lg Eggs
1/8 ts Nutmeg
3/4 ts Cinnamon
2 c Semi-sweet Chocolate
1/4 c Cornstarch
 Crust
1 3/4 c Pumpkin, solid pack
1/2 c Evaporated Milk undiluted
 CHEESECAKE
2 tb Granulated sugar
3 8-oz pk Cream Cheese
1 c Granulated sugar

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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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 12

Calories: 628
Calories from Fat: 383 (61%)

Amt Per Serving		% DV

	Total Fat 42.5g	57 %
	Saturated Fat 22.1g	110 %
	Monounsaturated Fat 12.7g
	Polyunsanturated Fat 2.5g
Cholesterol 431.1mg		133 %
Sodium 412.2mg		14 %
Potassium 451mg		12 %
Total Carbohydrate 50.2g		15 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 47g
Protein 17.5g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 628

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