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Marbled Pumpkin Cheesecake

  • 16servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, H, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups graham cracker crumbs

  2. 1/4 cup butter or margarine, melted

  3. 2 tablespoons granulated sugar

  4. 1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels - divided use

  5. 3 (8-ounce) packages cream cheese, softened

  6. 1 cup granulated sugar

  7. 1/4 cup packed brown sugar

  8. 1 (15-ounce) can LIBBY'S 100% Pure Pumpkin

  9. 4 large eggs

  10. 1/2 cup NESTLÉ CARNATION Evaporated Milk

  11. 2 tablespoons cornstarch

  12. 1 teaspoon ground cinnamon

  13. 1/8 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  1. For Crust: Preheat oven to 350°F (175°C). Grease 9-inch springform pan.

  2. Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.

  3. 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.

  4. 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.

  5. 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.

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