-CRUST-
1 1/4 c Graham Cracker crumbs 2 c Semi-sweet Chocolate
2 tb Granulated sugar -mini-morsels, divided.
1/4 c Butter or margarine, melted
CHEESECAKE
3 pk Cream Cheese, (8 ozs. each) 4 lg Eggs
-softened 1/2 c Evaporated Milk, undiluted
1 c Granulated sugar 1/4 c Cornstarch
1/4 c Light brown sugar, packed 3/4 ts Cinnamon
1 3/4 c Pumpkin, solid pack 1/8 ts Nutmeg
-(16 0z. can)
FOR CRUST: In medium bowl, combine graham cracker crumbs, sugar and
butter. Press onto bottom of greased 10-inch springform pan; sprinkle
with 1 cup chocolate morsels.
FOR CHEESECAKE: In small, heavy saucepan over low heat, melt remaining
morsels, 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 1 cup pumpkin batter; stir into melted chocolate. Pour
remainder of pumpkin batter into springform pan. Pour chocolate
mixture over top; swirl.
Bake in 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.
Yields
12 servings