(Columbia) Nov. 22, 2004 - For an elegant Thanksgiving dessert, try former WIS anchor Susan Aude's Chocolate Pumpkin Cheesecake.
Ingredients: (makes 12 to 16 servings)
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup butter or margarine, melted
- 2 cups (12-oz. package) miniature semisweet chocolate chips
- Three 8-oz. packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 3/4 cups (16-oz. can) solid packed pumpkin
- 4 eggs
- 1/2 cup undiluted evaporated milk
- 1/4 cup cornstarch
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
For the crust: In a medium bowl, combine graham cracker crumbs, sugar and butter. Press onto bottom of greased ten-inch springform pan. Sprinkle with one cup chocolate chips.
For the cheesecake: In a small, heavy saucepan over low heat, melt remaining one cup chocolate chips, stirring constantly until smooth. In large mixer bowl, beat cream cheese, granulated sugar and brown sugar.
Beat in pumpkin. Beat in eggs and evaporated milk. Beat in cornstarch, cinnamon and nutmeg.
Remove one cup pumpkin batter; stir into melted chocolate. Pour pumpkin mixture into crust. Spoon chocolate mixture over top, swirl.
Bake in a preheated 325-degree oven for 60 minutes or until edge of filling is set. Turn oven off. Allow cheesecake to stand in oven for 30 minutes.
Remove from oven. Cool completely. Cover, chill for several hours.
Provided by Susan Aude
Posted 4:40pm by Chantelle Janelle
