Pumpkin Baking Guide
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Table of Contents
- The Wonderful World of Pumpkins
- How to Make Your Own Pumpkin Puree
- Don’t throw away the seeds!
- Try pumpkin instead of potato chips!
- How to Make Pumpkin Fritters
- Country Pumpkin Pancakes
- Pumpkin and Carrot Scones
- Old-Fashioned Pumpkin Bread
- Chocolate Chip Pumpkin Muffins
- Good Earth Pumpkin and Apricot Muffins
- Pumpkin Snacking Cake
- October Pumpkin Bread Recipe
- Chocolate Chip Pumpkin Cookies
- Pumpkin Pineapple Cookies
- White Chocolate Chip Pumpkin Cookies
- Pumpkin Pie Squares
- Pumpkin and Apple Crisp Recipe
- Secret Autumn Pie
- Pumpkin Cheesecake in a Gingersnap Crust
- Chocolate Swirled Pumpkin Cheesecake
- Tips for Using Springform Pans
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Chocolate Swirled Pumpkin Cheesecake
Again we paired chocolate with pumpkin for a really nifty-looking, scrumptious dessert. This makes a great holiday or seasonal dessert but since canned pumpkin is available anytime, you can indulge year around. This is an easy cheesecake to make. The chocolate requires an extra step but otherwise, this is as easy as most other cheesecakes.
Ingredients
1 2/3 cups graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons butter, melted
3 8-ounce packages cream cheese
1/4 teaspoon salt
1 cup granulated sugar
1 16-ounce can pumpkin (about 1 3/4 cups)
4 large eggs
1/2 cup whipping cream
3 tablespoons cornstarch
1 teaspoon cinnamon
1 pinch nutmeg
1 cup pure dark (semisweet) chocolate chipsDirections
Preheat the oven to 325 degrees.
1. For the crust, combine graham cracker crumbs, sugar, and butter. Press onto bottom of a ten-inch springform pan.
2. For the cheesecake, in the bowl of your stand-type mixer, beat the cream cheese, salt, and granulated sugar together. Beat in the pumpkin, eggs, cream, cornstarch, cinnamon, and nutmeg.
3. Heat the chocolate chips until melted, either in the microwave or on the stovetop. Add one cup of the pumpkin batter and stir it into the melted chocolate.
4. Pour the pumpkin batter into the prepared curst. Spoon the chocolate batter on top. Use a straightedge spatula and vertically cut through the batters to create a chocolate swirl in the cheesecake.
5. Bake for 60 minutes or until the cheesecake tests done. Cool completely and then chill in the refrigerator before serving.The Prepared Pantry
Baking Services
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Rigby, Idaho 83442
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