Lake Superior Magazine

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Marbled Pumpkin Cheesecake
Crust:
1-1/4 c. graham cracker crumbs
1/4 c. (1/2 stick) butter, melted
2 Tbsp. sugar
1 c. semi-sweet chocolate mini morsels, divided

Cheesecake:
3 pkg. (8 oz. each) cream cheese
1 c. sugar
1/4 c. packed brown sugar
1 can (15 oz.) canned pumpkin
4 large eggs
1/2 c. evaporated milk
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg

Chris Bergquist’s Overall Winner, 2001 Bessemer Pumpkin Festival
Copyright Lake Superior Magazine. All rights reserved.
1

Marbled Pumpkin Cheesecake
Combine graham cracker crumbs, butter and sugar in small bowl. Press into greased 9-inch springform pan. Sprinkle with 1/2 c. morsels. Microwave remaining morsels in medium bowl on 100 percent power at 15-second intervals, stirring until smooth; cool to room temperature. Or do it the old-fashion way by melting morsels with double boiler.
Beat cream cheese and both sugars in large mixer bowl until smooth; beat in pumpkin. Beat in eggs, milk, cornstarch and spices. Remove 3/4 cup pumpkin mixture and stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl. Bake in preheated 350° Fahrenheit oven for 60 to 65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate several hours or overnight before serving.

Chris Bergquist’s Overall Winner, 2001 Bessemer Pumpkin Festival
Copyright Lake Superior Magazine. All rights reserved.
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