Recipe: Pumpkin Cheesecake with Chocolate Swirl (2)

Hi Linda,

I'm not sure if either of these is the exact recipe you had, but hopefully one will work for you if you can't find it.

Chocolate Marbled Pumpkin Cheesecake
Newsgroups: rec.food.recipes/Carole
Date: 2000/06/13
Servings: 12

GRAHAM CRACKER CRUST
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup unsalted butter -- melted
1 cup miniature chocolate chips

PUMPKIN CHEESECAKE
1 cup miniature chocolate chips
24 ounces cream cheese -- at room temperature
1 cup granulated sugar
1/4 cup packed brown sugar
16 ounces canned pumpkin
4 eggs
1/2 cup evaporated milk
1/4 cup cornstarch
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

To Make Graham Cracker Crust: Butter 10-inch springform pan. In medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and butter. Mix well. Press on bottom only of pan. Sprinkle evenly with 1 cup chocolate chips. Set aside.

To Make Pumpkin Cheesecake Preheat oven to 325 deg. In small heavy saucepan melt 1 cup chocolate chips over low heat, stirring constantly, until smooth. Set aside. In large mixer bowl, beat cream cheese, 1 cup granulated sugar, and brown sugar at medium speed of electric mixer until smooth. Beat in pumpkin. Beat in eggs and evaporated milk until blended. Sift in cornstarch, cinnamon, and nutmeg. Beat just until mixed. Stir 1 cup pumpkin mixture into melted chocolate. Mix well and set aside. Pour remaining pumpkin mixture into crust. Spoon chocolate mixture on top in small mounds. Swirl with a knife. Place pan on baking sheet. Bake for 60 minutes until edge of filling is set (center will still jiggle). Let cheesecake stand in oven with door closed for 30 minutes. Remove from oven. Cool on rack to room temperature, about 3 hours. Cover and refrigerate for several hours before serving.
Pumpkin Chocolate Cheesecake
rec.food.cooking/Mary F
Date: 1997/11/26
From: Southwestern Cooking

I'm thrilled to say this one is a real winner, by the looks of it! Not a single crack in it.

Crust: your choice, mine is hazelnut. I roasted some skinned hazelnuts until golden, added one egg white and about 1/3 cup or so of butter and whizzed it in the cuzinart until it formed a ball (you might need more butter). Then pressed it into the bottom only of a spring form pan.

3 ounces semi sweet chocolate
1/4 to 1/3 cup cream

16 oz cream cheese
2/3 cup sugar
1/2 cup of canned pumpkin (or use what you've cooked, I've done that before, but use a sugar pumpkin).
1/4 cup cream
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
5 eggs

Melt the chocolate in the cream over a double boiler, or do it in the microwave until nice and smooth (do at 30 second intervals). Set aside.

This worked well in the food processor. Cream the cream cheese and sugar until well blended. And rest of the ingredients, except the eggs. Then beat in the eggs one at a time.

Grease the inside of the spring form pan with butter. Okay so I put in the crust before doing this, so I cheated and used butter flavored pam ;-\. However it's pulled away a tiny bit as it's cooled...

Pour in cheesecake mixture. Now pour on the chocolate in a swirl pattern into the batter. Take a knife and make a few horizontal strokes, now make a few vertical strokes (to pull the chocolate into the cake).

Bake at 275F in a water bath for 1 hour or until the cake is firm in the middle and not soupy. Open oven door, turn off heat and let cool. To prevent water from seeping into the spring form pan, I wrap the bottom of it in foil.

Garnish with marizpan pumpkins. If you're really good, you can unmold it and put a layer of the chocolate on the sides of the cake (I might try this for fun, not that I'm good ;-0).

Marzipan Pumpkins
Just mush up marzipan with some red and yellow food coloring (it takes a strong arm!); form into little balls. Make indentations, like a pumpkin with a knife and stick a clove in it upside down for the stem. Pretty and the kids will all want one (that is until they taste it :-) ).

Happy Baking!

Betsy
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