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Pumpkin Recipes

Marbled Pumpkin Cheesecake.

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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