Double Chocolate-Pumpkin Cheesecake
CRUST:
1 ½ c. chocolate cookies crumbs
½ stick butter or margarine, melted
Spray 8-inch spring form. Press crust in bottom. Bake 350* F. 8 to 10 minutes
until set. Cool on rack. Wrap pan in heavy duty foil. Reduce oven to 300* F.
FILLING:
24 oz. cream cheese
1 c. sugar
2 T. cornstarch
3 lg. eggs
½ c. sour cream
2 t. vanilla
1 c. milk chocolate chips, melted, cooled
1 c. canned pumpkin
1 t. pumpkin pie spice
1 c. semisweet chips, melted, cooled
Beat cream cheese, sugar and cornstarch until smooth; beat in eggs, one at a
time; beat in sour cream and vanilla. Divide batter into 3 bowls. Add melted
chocolate to two of them. Pour one bowl into crust. Whisk pumpkin and spice;
spoon over chocolate mixture; smooth carefully. Top with batter with semisweet
chocolate. Set in roasting pan filled halfway up with boiling water. Bake 300*
F. 1 ½ to 1 ¾ hours until set, but center still jiggles when shaken. Turn off
oven; leave door closed and let set for 1 hour (if cake hasn?t pulled away from
sides of pan). Remove foil. Cool. Refrigerate at least 4 hours or overnight.
CHOCOLATE GLAZE FOR SERVING:
3 oz. bittersweet baking chocolate
2 T. butter
1 T. corn syrup - combine all ingredients in saucepan; melt, cool slightly,
pour on cake.
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
