Marbled Pumpkin Cheesecake

Filling the pie crust!

I LOVE the way shaved chocolate looks!

Yummy chocolate!

The final product!

For me, fall is synonymous with baking (: There are so many seasonal recipes that pop up during the cold, fall/wintery months; so many cozy, tasty treats to try!

My friend and I recently made this cheesecake, and it was GOOD! We swapped the traditional cheesecake crust with a graham cracker crust, but it still tasted great! The cross between the pumpkin and the chocolate were great! (And the batter tasted even better:)

Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted
2 tablespoons granulated sugar
1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions

FOR CRUST:

PREHEAT oven to 350º F. Grease 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

FOR CHEESECAKE:

MICROWAVE remaining morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds

STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted; 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.

Cool in pan on wire rack. Refrigerate for several hours or overnight.

Remove side of springform pan