Pumpkin Marble Cheesecake W/ Chocolate Mousse

READY IN: 2hrs 35mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust:.
  • Finely chop/grind Gingersnap cookies to create crust from the crumbs. 1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
  • Slowly add margarine to crumbs, while mixing. Use more margarine as needed to make crust stick to pan.
  • Press crust mixture onto spring-form pan, all the way up the sides of pan.
  • Bake crust at 350 degrees Fahrenheit for 10 minutes.
  • Cake:.
  • Combine softened cream cheese, 1/2 Cup (only) sugar, vanilla.
  • Mix at medium speed until smooth/well-blended.
  • Add eggs, one at a time, mixing well after each addition.
  • Put aside 1 Cup of this batter and chill in fridge.
  • Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
  • Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step).
  • Alternately layer pumpkin and cream cheese batters over crust.
  • Cut through the batters with a knife several times for a marble effect.
  • Bake pie at 350 degrees Fahrenheit for 55 minutes.
  • Loosen cake from sides of pan and cool before removing from pan completely.
  • Topping:.
  • Mix softened cream cheese and frosting together until well-blended.
  • Fold in cool whip.
  • Put topping on cooled cake; it should reach just under the top of the crust.
  • Shave/grate chocolate bar and add on top of whipped topping for garnish.
  • Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
  • Keep refridgerated until served.
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