Marbled Pumpkin Cheesecake
* Exported from MasterCook *
Marbled Pumpkin Cheesecake
Recipe By : Woman's Day
Serving Size : 12 Preparation Time :0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
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Crust
7 whole chocolate graham crackers -- finely crushed
2 tablespoons sugar
2 tablespoons butter or margarine -- melted
Filling
5 ounces semisweet chocolate
24 ounces Neufachatel cream cheese -- softened
1 cup sugar
1 tablespoon cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1 can (15 ounces) solid-pack pumpkin
Heat oven to 350 degrees. Lightly coat an 8" springform pan with nonstick
cooking spray.
Stir cracker crumbs, sugar and butter in a small bowl until evenly moistened.
Press over bottom of pan. Bake for 8 minutes. Cool in pan on a wire rack.
Meanwhile, melt chocolate. Keep warm.
Beat cream cheese in a large bowl with mixer on high speed until smooth. Add
sugar, cornstarch, spices and vanilla. Reduce mixer speed to medium and beat
mixture until very well blended. Scrape bowl and beaters, add eggs and egg
whites, and beat just until mixed.
Add pumpkin and beat on low speed until well blended. Stir in 2 cups pumpkin
mixture into chocolate. Reserve 1/2 cup; pour rest into crust.
Pour chocolate mixture onto pumpkin batter in a thick ring about 1/2" from sides
of pan. Top with dollops of reserved pumpkin batter. Run a knife through both
batters for a marble effect. (Don't overdo or the effect will be muddled.)
Bake 1 hour and 15 minutes or until a wooden pick inserted in center comes out
clean. Run a knife carefully around edges to release cake from pan.
Cool in pan on a wire rack. Cover and refrigerate at least 4 hours before
removing pan side. Place cheesecake on a serving plate.
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Source:
rec.food.recipes