Saturday, December 17, 2005
Chocolate Pumpkin Swirl Cheesecake
Per the requests, here's the recipe for one of the best cheesecakes I've ever eaten. Nothing will ever beat mom's homemade cheesecake - but this comes darn close. It's VERY rich, but yummmmy. My sis's pumpkin latte's would be the perfect drink to go with it, too. Crust ingredients: 1⅓ cup Chocolate Graham Cracker Crumbs ¼ cup butter or margarine, melted 1 Tbsp Splenda ½ tsp cinnamon 4 squares of Milk Chocolate Baker’s Chocolate, divided Cheesecake 3 packages cream cheese, softened 1 can of pumpkin 1 cup Sugar (I used Splenda, and it tasted great) ¼ cup Brown sugar 4 eggs ½ cup evaporated milk 2 Tbsp cornstarch. 1 tsp ground Cinnamon ½ tsp Allspice ⅛ tsp Nutmeg Crust: Mix these ingredients together and press evenly around the bottom of a springform pan. Crush 2 oz of chocolate into small pieces and sprinkle over crust. Set aside In a small saucepan, melt milk chocolate, stirring constantly. DO NOT BURN! Set aside. In a bowl, beat cream cheese, pumpkin and both sugars til smooth. Add eggs, milk, cornstarch and spices and beat until well incorporated. Remove ¾ cup of pumpkin mixture and pour into melted chocolate. Stir completely and thoroughly. Pour remaining pumpkin mixture into pan evenly. Spoon the chocolate/pumpkin mixture over the top, and swirl to create a marbled effect. Bake in a 350° oven for 50-60 minutes. The middle should not be completely set when you remove the cheesecake from the oven. Cool completely and refrigerate. Hint: the best topping in the world for this French Vanilla Whipped Topping, with a slight sprinkle of cinnamon. Don’t even ask about calories and fat grams – you don’t want to know. I use fat free cream cheese and splenda. But the fat-free stuff ups the calorie and carb count. Oh well, it’s the holidays.