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    You are in: Home / Recipes / Marbled Pumpkin Cheesecake Recipe
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    Marbled Pumpkin Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Darma's Note:

    I found this recipe in our local newspaper. It was a real crowd pleaseer at Thanksgiving.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    Filling

    Directions:

    1. 1
      Crust: Preheat oven to 350°F.
    2. 2
      Grease 9-inch springform pan.
    3. 3
      Combine graham cracker crumbs, butter, and sugar in medium bowl.
    4. 4
      Press into bottom of prepared pan.
    5. 5
      Sprinkle with 1/2 cup morsels.
    6. 6
      Filling: Microwave remaining morsels in medium bowl on high power for 30 seconds; stir.
    7. 7
      Microwave at additional 10-15 second intervals, stirring until smooth; cool to room temperature.
    8. 8
      Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin.
    9. 9
      Beat in eggs, evaporated milk, cornstarch cinnamon, and nutmeg.
    10. 10
      Remove 3/4 cup of pumpkin mixture; stir into melted chocolate.
    11. 11
      Pour remaining pumpkin mixture on crust.
    12. 12
      Spoon chocolate-pumpkin mixture over top; swirl with knife.
    13. 13
      Bake 60 to 65 minutes or until edge is set but center still moves slightly.
    14. 14
      Cool in pan on wire rack.
    15. 15
      Refrigerate several hours or overnight.
    16. 16
      Remove from springform pan.

    Ratings & Reviews:

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    Nutritional Facts for Marbled Pumpkin Cheesecake

    Serving Size: 1 (129 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 357.9
     
    Calories from Fat 208
    58%
    Total Fat 23.1 g
    35%
    Saturated Fat 12.8 g
    64%
    Cholesterol 103.2 mg
    34%
    Sodium 222.1 mg
    9%
    Total Carbohydrate 34.7 g
    11%
    Dietary Fiber 1.0 g
    4%
    Sugars 27.1 g
    108%
    Protein 5.8 g
    11%

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