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Pumpkin Chocolate Chip Cheesecake
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Crust:
1-1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tbl. granulated sugar
Cheesecake:
1 cup semi-sweet chocolate mini morsels, divided
3 pkg. (8-oz.) cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 can (15-oz.) Pure Pumpkin
4 large eggs
1/2 cup evaporated Milk
2 tbl. cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Crust:
Preheat oven to 350ยบ. Grease a 9-inch springform pan.
Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom of prepared pan. Sprinkle with 1/2 cup morsels.
Cheesecake:
Microwave remaining morsels in medium, microwave-safe bowl on High (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
Beat cream cheese, granulated sugar and brown sugar until smooth; beat in pumpkin. Beat in eggs, evaporated milk, cornstarch, cinnamon and nutmeg. Remove 3/4 cup pumpkin mixture; stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate-pumpkin mixture over top; swirl.
Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Run knife around edge of cheesecake; loosen and remove side of pan. Cool completely on wire rack. Refrigerate for several hours or overnight.
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