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    Great cheesecake recipes at Recipes.it

      RECIPE TITLE "Marbled Pumpkin Cheesecake Recipe"
    Source: Libby's® Pumpkin®,
    Courtesy of: Cooking.com

    yields Makes 16 servings time--- difficultyeasy

      RECIPE INGREDIENTS

    For the Crust:
    1 1/4 cups graham cracker crumbs
    1/4 cup (1/2 stick) butter or margarine, melted
    2 tablespoons granulated sugar
    1 cup (6 oz.) Nestle Toll House Semisweet Chocolate Mini Morsels, divided

    For the Cheesecake:
    3 packages (8 oz. each) cream cheese, softened
    1 cup granulated sugar
    1/4 cup packed brown sugar
    1 can (15 oz.) Libby's 100% Pure Pumpkin
    4 large eggs
    1/2 cup Nestle Carnation Evaporated Milk
    2 tablespoons cornstarch
    1 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg

    Parrish 9x3 Round Cheesecake Pan with Removable Bottom
    Parrish 9x3 Round Cheesecake Pan with Removable Bottom This 9-in. Round Pan is the one you'll want to use for baking cheesecakes or any cake you wish to decorate and frost along the sides. A removable bottom plate lets you lift the cake out without disturbing the sides, allowing you place the cake on a more decorative stand for decorating and serving. The pan is made of heavy-duty aluminum and measures 3-in. high.
      RECIPE METHOD

    FOR THE CRUST:
    Preheat oven to 350 degrees F. Grease 9-inch springform pan.

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

    FOR THE 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.

    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.

    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 racks. Refrigerate for several hours or overnight.

    Recipe reprinted by permission of Libby's® Pumpkin®. All rights reserved.

      Nutrition Facts
    Makes 16 servings
    Facts per Serving
    Calories: 381 Fat: 23g Carbohydrates: 38g
    Cholesterol: 108mg Sodium: 221mg Protein: 7g
    Fiber: 2g % Cal. from Fat: 54% % Cal. from Carbs: 40%

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