Pumpkin Chocolate Marble Cheesecake

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1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted
2 tbs granulated sugar
1 cup Nestle Toll House semi-sweet chocolate mini morsels, divided
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 can (15 oz) 100% pure pumpkin
4 large eggs
1/2 cup evaporated milk
2 tbs cornstarch
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1. For Crust: Preheat oven to 350 degrees 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
2. For Cheesecake:

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 10-15 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 pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl.

Bake for 60-65 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.
Serving size: 16

Calories per serving: 370
Calories from fat: 210

Carolyn Beck

Member since Jun 2008

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