John Greenleaf Whittier
As promised I am sharing the Chocolate and pumpkin marbled cheesecake that has become a Thanksgiving tradition in our household. Our girls insist on this treat over any other dessert. You won't be surprised to know that I got this recipe out of the pages of Victoria magazine, back in one of their "vintage" issues. It is also in the pages of the Victoria cookbook called "At table with Family & Friends". This picture comes from another source but is the closest I could come to what the cheesecake looks like. it is easy to make and will feed a large group of people easily. We usually have 12-20 people at Thanksgiving and have always had plenty for everyone. The cookbook says it serves 12-16 people but you can stretch it further because it is sooo rich:>P If anyone tries it please let me know how you liked it!
Graham cracker crust
1 1/4 cups graham cracker crumbs
2 TBSP. granulated sugar
4 TBSP melted butter
1 cup miniature chocolate pieces
1 cup miniature semi-sweet chocolate pieces
3 (8 oz.) packages cream cheese- softened
1 cup sugar
1/4 cup packed light brown sugar
1 16 oz. can pumpkin puree
1/2 cup evaporated milk
1/4 cup cornstarch
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1. Butter a 10 inch spring form pan. Mix together the graham cracker crumbs, 2 Tbsp. sugar and the butter. Press mixture evenly on the bottom of the pan. Sprinkle crust with 1 cup chocolate pieces.
2. Preheat oven to 325 degrees
3.To make cheesecake, melt 1 cup chocolate pieces in a small, heavy saucepan over low heat, stirring constantly until smooth.
4. In the large bowl of an electric mixer, beat the cream cheese, 1 cup sugar, and the brown sugar at medium speed until smooth. Beat in the pumpkin puree. Beat in the eggs and evaporated milk until blended. Sift in the cornstarch, cinnamon and nutmeg. Beat just until mixed.
5. Stir 1 cup of the pumpkin mixture into the melted chocolate. Mix until evenly blended.
6. Pour the remaining pumpkin filling into the crust. Spoon the chocolate mixture on top of the filling in small mounds. Swirl the chocolate into the pumpkin with a knife. Place the spring form pan on a baking sheet.
7. Bake for 60 minutes, or until the edge of the filling is set. The center will jiggle. Turn off the heat and let the cheesecake stand in the oven with the door closed for 30 minutes. Remove the cheesecake to a rack and cool to room temperature, about 3 hours.
8. Cover the cheesecake and refrigerate for several hours before serving.
(Photo credit: Nestle, VeryBestBaking.com)
I am thankful for good food and good friends!