Marbled Pumpkin Cheesecake

Ever since I came across this recipe several years ago, I make this every year for Thanksgiving. I love everything pumpkin and well, chocolate with pumpkin? Oh yeah!

Marbled Pumpkin Cheesecake

12 Servings

Marbled Pumpkin Cheesecake

Ever since I came across this recipe several years ago, I make this every year for Thanksgiving. I love everything pumpkin and well, chocolate with pumpkin? Oh yeah!

Ingredients:

  • 1+1/4 cup graham cracker crumbs
  • 1/4 cup butter melted
  • 2 tablespoons sugar granulated
  • 1 cup semi-sweet mini chocolate chips divided equally
  • 3 packages (8 ounce) cream cheese softened
  • 1 cup sugar granulated
  • 1/4 cup brown sugar packed
  • 1 can (15 ounce) canned pumpkin
  • 4 large eggs
  • 1/2 cup evaporated milk
  • 2 tablespoons corn starch
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Directions:

  1. Preheat oven to 350F.
  2. Grease and flour a 9 inch spring form pan.
  3. Combine graham cracker crumbs, butter and 2 tablespoons granulated sugar in medium bowl until crumbly.
  4. Press onto bottom of prepared pan.
  5. Sprinkle with 1/2 cup chocolate chips.
  6. Microwave remaining morsels in medium, uncovered, microwave-safe bowl for 30 seconds.
  7. Stir and microwave at additional 10-15 second intervals until melted.
  8. Cool chocolate to room temperature.
  9. In a separate bowl, beat cream cheese, 1 cup granulated sugar and brown sugar until smooth.
  10. Beat in pumpkin, eggs, evaporated milk, cornstarch, cinnamon and nutmeg.
  11. Remove 3/4 cup pumpkin mixture; stir into melted chocolate.
  12. Pour remaining pumpkin mixture onto crust.
  13. Drop chocolate-pumpkin mixture over top of pumpkin batter, in 6 or 7 different places.
  14. With butter knife swirl chocolate-pumpkin batter into pumpkin to give it a marbled effect.
  15. Bake for 60 to 65 minutes or until edge is set but center still moves slightly.
  16. Cool in pan on wire rack.
  17. Refrigerate for several hours or overnight.
  18. Remove side of spring form pan and place on serving platter.

Notes

This recipe can be made using one (1) store bought graham cracker crust, but you will have to 1/2 the recipe.

I made 1/2 of the recipe and made it in four 4 inch spring form pans and baked them for 30 minutes.

http://www.thehungryhoarder.com/2012/01/22/marbled-pumpkin-cheesecake/

Recipe adapted from Libby’s Pumpkin

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