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As an unexpected treat, chocolate mini morsels are sprinkled on the crust before the pumpkin filling is poured in. More chocolate is swirled into the cheesecake to give it a marbled effect.

Marbled Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar
1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided use
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
4 large eggs
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

1. For Crust: Preheat oven to 350°F (175°C). Grease 9-inch springform pan.
2. Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.
3. For 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.
4. 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.
5. 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 rack. Refrigerate for several hours or overnight.

Makes 16 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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