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Pumpkin-Chocolate Marble Cheesecake!!!!!!!!

 
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TwinklingStars
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Joined: 18 Jul 2002
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Location: Maryland, USA

Post Pumpkin-Chocolate Marble Cheesecake!!!!!!!!
Fri Oct 31, 2003 5:31 pm
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This recipe is from a Nestle book... just so you know. Wink It looks complicated, but it really, really isn't!! Very Happy

CRUST--
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup(1/2 stick) butter or margerine, melted
1 1/3 cups mini chocolate chips

Combine graham cracker crumbs, sugar, and butter in bowl. Press onto the bottom of a greased 9-inch springform pan. Sprinkle with chololate chips. You don't have to bake this first.
IMPORTANT-- If you don't have a springform pan, you can make this in a regular cake pan. A pie plate would work, too. If you do this, be sure to half the recipe, or plan on making two cheesecakes! Very Happy The batter makes a LOT!! Also, if you use a store bought crust, you'll want to half the recipe, or make two, as well. Very Happy

CHEESECAKE--
3 8oz. packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 3/4 cups pumpkin, or 1 16oz can(I could only find 15oz, so I used that. I really don't think 1oz matters. Very Happy)
4 eggs
1/2 cup undiluted evaporated milk
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg(I think I used a whole tspn. I love nutmeg! Very Happy)

Tip: Use a BIG bowl! Very Happy
Beat cream cheese, sugar, and brown sugar in mixer until smooth. Beat in pumpkin until blended. Beat in eggs, evaporated milk, cornstarch, cinnamon, and nutmeg until smooth and well blended.
FOR CHOCOLATE--
2/3 cup chocolate chips
1 cup cheesecake batter

Remove 1 cup cheesecake batter. Microwave, or melt chocolate chips. If you're using a microwave, do this in 10 second intervals. I burned my chocolate the first time, and it smells gross. Wink When chocolate is completely melted, let it sit for a minute to cool to room temerature. Stir into 1 cup batter.
MARBLE--
Pour pumpkin cheesecake batter into crust. Spoon chocolate mixture over top in drops. Use either a toothpick, or butter knife, and swirl the two together.

FOR SPRINGFORM PAN--
Bake in preheated oven at 325F for 1 hour. Turn oven off. Allow cheesecake to stand in oven for 30 minutes. Remove. Chill immediately for 2-3 hours, or until firm. To serve, remove side of springform pan.
FOR CAKE PAN OR PIE PLATE--
Bake in preheated oven at 325F for 30-40 minutes. Turn oven off. Allow cheesecake to sit in oven for 20 minutes. Remove. Chill immediately for 1-2 hours, or until firm.

Tips-- You can tell when it's done when a knife or toothpick comes out clean. If you've already let it sit, just turn the oven back on for about 10 minutes, and let it sit again. That happened to me, and it came out fine. Very Happy Also, you can put the cake in the freezer and make it cool faster, if you're in a hurry... like I was. Wink And, I topped it with whipped cream just to make it fancy. Very Happy Hope you all enjoy it!!!!! Very Happy Very Happy Very Happy
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Last edited by TwinklingStars on Fri Oct 31, 2003 5:33 pm; edited 1 time in total
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Roni
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Joined: 08 Jul 2002
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Post 
Fri Oct 31, 2003 6:28 pm
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sounds amazing (the swirling part), too bad I don't like pumpkin :p
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TwinklingStars
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Joined: 18 Jul 2002
Posts: 1612
Location: Maryland, USA

Post 
Sat Nov 01, 2003 2:24 am
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You could probably do it with a normal cheesecake recipe. Very Happy
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Ronical
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Joined: 23 Mar 2003
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Post 
Sun Nov 02, 2003 1:51 am
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:yum: that sounds so good! im definitely trying that soon. thanks for typing it up!
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carbylobsterandavrilfan
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Joined: 03 Sep 2003
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Post 
Sun Nov 02, 2003 3:18 am
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Thanks for typing the recipe, sounds great!
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Roni
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Joined: 08 Jul 2002
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Post 
Sun Nov 02, 2003 7:07 pm
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TwinklingStars wrote:
You could probably do it with a normal cheesecake recipe. Very Happy


I will. I really like the marble idea, it probably looks really nice
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TwinklingStars
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Sun Nov 02, 2003 11:57 pm
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It looks SOO pretty! Very Happy
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