Chocolate Pumpkin Marble Cheesecake Recipes

Steps:

• 1. FOR CRUST: 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 morsels.
• 2. FOR CHEESECAKE: MICROWAVE remaining morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted; cool to room temperature. 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. BAKE for 60 to 65 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.

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10-15 minutes or until set. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Transfer 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside., Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; reserve 1/2 cup. Pour pumpkin filling over crust. Top with plain filling. Cut through filling with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. hot water to larger pan. , Bake at 325° for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
• In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
• Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
• Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil.
• Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until lightly browned and toasted, about 15 minutes.
• Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.
• Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed.
• Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan.
• Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.

Steps:

• Preheat oven to 350°F.
• ------CRUST-------.
• Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F.
• ---------FILLING--------.
• Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
• Add eggs 1 at a time, mixing well after each.
• Reserve 1 cup of batter.
• Add remaining sugar, pumpkin and spices to remaining batter mixing well.
• Spoon pumpkin and cream cheese batters alternately over crust.
• Cut through batters with a knife multiple times to create a marble effect.
• bake 55 minutes at 350°F.
• loosen cake from edge of pan;cool before removing rim, refrigerate.

Steps:

• In a small bowl, combine gingersnap crumbs (or graham cracker crumbs) with butter. Press into the bottom of a greased 9-in springform pan. Set aside.
• in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed until combined.Stir in melted chocolate.
• Combine the pumpkin and spices in a seperate bowl; gently fold into cream cheese mixture. Pour over crust.
• Place the pan on a baking sheet and bake at 350 for 55-60 minutes or until center is set. Cool on a wire rack for 10 minutes.
• Combine topping ingredients and spread in a shallow baking pan. Bake for 10 minutes, or until golden. Be sure to stir a couple times so the almonds get toasted evenly. Cool.
• Run a knife under hot water, then around the edge of the pan to loosen cake. Cool for an hour in the refrigerator. Before serving, sprinkle topping over individual servings. Store extra in a container or ziploc bag.
• *I don't care for gingersnaps, so I use cinnamon flavored graham crackers for my crust!

Steps:

• Make the crust: Heat oven to 325*F. Lightly butter a 9" springform pan.
• In a medium saucepan, melt the butter with the chocolate over low heat, stirring constantly, until melted and smooth.
• Remove pan from heat and cool slightly; stir in the sugar and egg until blended.
• In a small bowl, whisk the flour, baking powder, and salt; add to the chocolate mixture and mix until combined.
• Spread batter in the prepared pan and smooth top with a spatula; bake 10 minutes, or until risen and dry to the touch. Let cool completely.
• Wrap the outside of the springform pan in a large sheet of foil. Leave the oven on.
• Make the cheesecake: Melt the chocolate, stirring, until smooth; set aside.
• In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth.
• Add sugar and beat until light and fluffy.
• Add the eggs, 1 at a time, beating well after each addition; blend in the cornstarch and vanilla.
• Add 1 cup of the cheesecake batter to the melted chocolate; stir until well blended.
• Beat the pumpkin, cinnamon, nugmeg, and cloves into the remaining batter.
• Pour 3/4 of the pumpkin batter over the crust.
• Pour the chocolate batter over the pumpkin batter. (If the chocolate batter is too thick to pour easily, heat in the microwave for 10 seconds.).
• Spoon the remaining pumpkin batter over the chocolate batter; use a table knife to make a few decorative swirls. Do not overswirl.
• Set the pan in a medium roasting pan; add enough hot water to the roasting pan to reach halfway up the sides of the springform.
• Bake the cheesecake in the water bath in the center of the oven for 90 minutes, or until firm around the edges but slightly jiggly in the center.
• Turn the oven off, prop the door open a few inches, and let the cake stand in the water bath for 1 hour, or until completely set.
• Remove cake from the water bath and refrigerate at least 4 hours. Remove the foil and sides of springform; transfer cake to a platter, cut and serve.
• If desired, serve with a drizzle of caramel, or a mocha fudge sauce.

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs, sugar and butter until blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
• Reduce oven temperature to 300°F. Beat cream cheese and milk in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Remove 1-1/2 cups batter; stir in melted chocolate. Add pumpkin and spice to remaining batter in bowl; mix well. Pour half the pumpkin batter over crust; top with spoonfuls of chocolate batter. Repeat layers. Swirl batters gently with knife.
• Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.