*  Exported from  MasterCook  *
 
                         Marbled Pumpkin Cheesecake
 
 Recipe By     : <arlenes@holly.ColoState.EDU>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST
    1 1/4  c             Graham Cracker crumbs
    2      tb            Granulated sugar
      1/4  c             Butter or margarine, melted
    2      c             Semi-sweet Chocolate mini-morsels, divided
                         CHEESECAKE
   24      oz            Cream Cheese, softened
    1      c             Granulated sugar
      1/4  c             Light brown sugar, packed
    1 3/4  c             Pumpkin, solid pack (16 oz. can)
    4      lg            Eggs
      1/2  c             Evaporated Milk, undiluted
      1/4  c             Cornstarch
      3/4  ts            Cinnamon
      1/8  t             Nutmeg
 
   FOR CRUST: In medium bowl, combine graham cracker crumbs, sugar and butter.
   Press onto bottom of greased 10-inch springform pan; sprinkle with 1 cup
   chocolate morsels.
 
   FOR CHEESECAKE: In small, heavy saucepan over low heat, melt remaining
   morsels, stirring constantly until smooth. In large mixer bowl, beat cream
   cheese, granulated sugar and brown sugar. Beat in pumpkin. Beat in eggs and
   evaporated milk. Beat in cornstarch, cinnamon and nutmeg.
 
    Remove 1 cup pumpkin batter; stir into melted chocolate. Pour remainder of
   pumpkin batter into springform pan. Pour chocolate mixture over top; swirl.
    Bake in preheated 325 degree oven for 60 minutes,or until edge of filling
   is set. Turn oven off; allow cheesecake to stand in oven for 30 minutes,
   Remove from oven; cool completely. Cover; chill for several hours.
 
                    
 
 
 
 
 
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