As an unexpected treat, chocolate mini
morsels are sprinkled on the crust before the pumpkin filling
is poured in. More chocolate is swirled into the cheesecake to
give it a marbled effect.
Marbled Pumpkin
Cheesecake
1 1/4 cups graham cracker
crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar
1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate
Mini Morsels, divided use
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 (15-ounce) can 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
For Crust: Preheat oven
to 350°F (175°C). 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, microwave-safe bowl on HIGH (100%)
power for 30 seconds; stir. Microwave at additional 10 to 20-second
intervals, stirring until smooth; 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. Run knife
around edge of cheesecake; loosen and remove side of pan. Cool
completely on wire rack. Refrigerate for several hours or overnight.
Makes 16 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
