This recipe comes from “Victoria” magazine from a few years back…it is delish! I plan on making it for Thanksgiving this year…even if I am the only one eating it!!

Graham Cracker Crust:
1 1/4 cups graham craker crumbs
2 TBSP. granulated sugar
4 TBSP. unsalted butter, melted
1 cup mini semisweet chocolate pieces
Pumpkin Cheesecake
1 cup mini semisweet chocolatepieces
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 (16-ounce) can pumpkin puree
4 eggs
1/2 cup canned evaporated milk
1/4 cup cornstarch
3/4 tsp. ground cinnamon
3/4 tsp, ground nutmeg

1. To make crust, butter a 10 inch springform pan. Mix together the graham cracker crumbs, 2 TBSP. granulated sugar and the butter. Press the mixture evenly on the bottom of the pan. Spinkle with 1 cup of chocolate pieces.

2. Preheat oven to 325′

3. To make the cheesecake, melt 1 cup chocolate pieces in a heavy, small saucepan over low heat, stirring constantly, until smooth.

4. In the large bowl of an electric mixer, beat the cream cheese, 1 cup granulated sugar, and the brown sugar at medium speed until smooth. Beat in the pumpkin puree. Beat in the eggs and evap. milk until blended. Sift the cornstarch, cinnamon, and nutmeg. Beat until just mixed.

5. Stir 1 cup of the pumpkin mixture into the melted chocolate. Mix until evenly blended.

6. Pour 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 springform 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.
This is just a yummy cheesecake…totally worth the time and effort.

originally posted  11/21/05

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