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.
- 1 1/4 cups graham cracker crumbs
- 1/4 cup (1/2 stick) butter or margarine, melted
- 2 tablespoons granulated sugar
- 1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
- 3 pkgs. (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 4 large eggs
- 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
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.
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.
Review This Recipe
We were recently treated to a similar cheesecake and decided to try this recipe to make our own. This recipe definitely tops the professionally made cheesecake we ate at a local restaurant. One thing we will do a little bit differently next time is: divide the mixture into 3 parts, adding the melted chocolate to one, pumpkin to another and leave the third part plain. Layering with the chocolate first, pumpkin in the middle and the plain on the top. After baking and cooling, drizzle and extra 1/2 cup of melted chips on top and drizzling about 1/2 cup of caramel ice cream topping on that...serving with a small dollop of sour cream as a garnish.
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