Marbled Pumpkin Chocolate Cheesecake

A perfect dessert for Thanksgiving Dinner! Adapted from Very Best Baking
505 faves | 8 recommends
Nutrition per serving    (USDA % daily values)
Uploaded by: Munch Rat


38be7acf7f6b   •  2 Dec   •  Report
Thanks for your input Rosie! I will improve the picture for next time! Glad to hear that you are still trying this recipe, because it is Delicious!
Munch Rat   •  2 Dec   •  Report
I noticed the cracks on the cheesecake. I also that a critical step is missing after reading the recipe. To avoid cracks on cheesecake ,baking it a water bath is important. I do like the recipe, but the picture not so much. Actually , I am trying this recipe.
027f68d3de5c   •  2 Dec   •  Report
5143788946b1   •  29 Nov   •  Report
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Ingredients for 12 servings

1 1/4 cups graham cracker crumbs

1/4 cup butter melted

2 Tbsps sugar

1 cup semi-sweet Chocolate chips divided

3 packages (8 oz. each) cream cheese, softened

1 cup granulated sugar

1/4 cup packed brown sugar

1 can (15 oz. or 435ml)100% Pure Pumpkin

4 large eggs

1/2 cup evaporated Milk

2 Tbsps cornstarch

1 tsp ground cinnamon

1/8 tsp ground nutmeg



Preheat oven to 350º F. Grease 9-inch springform pan. Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan.


Sprinkle with 1/2 cup chocolate chips


Microwave remaining chocolate chips in a medium bowl for 30 seconds or until melted 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 and swirl Bake for 60 to 70 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate for several hours or overnight Remove side of springform pan.

View instructions at
Munch Rat

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