Recipe: Pumpkin Chocolate Cheesecake adds creamy flavor to fall baking
Christi Adams
Issue date: 10/30/09 Section: Features
Ingredients:
1 cup chocolate wafer or graham cracker crumbs
1 tbsp brown sugar
1 tbsp oil
Combine with a little water and press into the bottom of a 9-inch/ 1-L springform pan coated with cooking spray. Set aside.
3 cups low-fat cottage cheese (don't use non-fat)
12 oz. cream cheese, softened
1 ¼ cups sugar
¼ cup cornstarch or arrowroot powder
Puree cottage cheese in blender or food processor. Add remaining ingredients and beat until smooth. Pour into a bowl.
2 eggs, beaten
2 tsp vanilla
¼ tsp salt
Mix in. Remove 1 ½ cups batter and set aside.
1 ½ cups pumpkin (cooked and pureed, or canned like we used)
¼ cups brown sugar
¾ tsp ground cinnamon
1/8 ground nutmeg
Add to remaining batter.
1/3 cup baking cocoa
1 cup chocolate chips, melted
Add to the reserved batter. Stir until thoroughly blended.
Pour pumpkin mixture into crust-lined pan then spoon chocolate mixture on top in small rounds; swirl together with a knife. Bake in preheated oven at 325 degrees F until edge of filling is set, 60-65 minutes. Let cheesecake stand in oven with door closed for 30 minutes. Remove and cool on rack to room temperature, about three hours. Cover and refrigerate for several hours before serving.
1 cup chocolate wafer or graham cracker crumbs
1 tbsp brown sugar
1 tbsp oil
Combine with a little water and press into the bottom of a 9-inch/ 1-L springform pan coated with cooking spray. Set aside.
3 cups low-fat cottage cheese (don't use non-fat)
12 oz. cream cheese, softened
1 ¼ cups sugar
¼ cup cornstarch or arrowroot powder
Puree cottage cheese in blender or food processor. Add remaining ingredients and beat until smooth. Pour into a bowl.
2 eggs, beaten
2 tsp vanilla
¼ tsp salt
Mix in. Remove 1 ½ cups batter and set aside.
1 ½ cups pumpkin (cooked and pureed, or canned like we used)
¼ cups brown sugar
¾ tsp ground cinnamon
1/8 ground nutmeg
Add to remaining batter.
1/3 cup baking cocoa
1 cup chocolate chips, melted
Add to the reserved batter. Stir until thoroughly blended.
Pour pumpkin mixture into crust-lined pan then spoon chocolate mixture on top in small rounds; swirl together with a knife. Bake in preheated oven at 325 degrees F until edge of filling is set, 60-65 minutes. Let cheesecake stand in oven with door closed for 30 minutes. Remove and cool on rack to room temperature, about three hours. Cover and refrigerate for several hours before serving.
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