Pumpkin Marble Cheesecake W/ Chocolate Mousse
Total Time: 2 hrs 35 mins
Preparation Time: 1 hr 30 mins
Cook Time: 1 hr 5 mins
Ingredients
- Servings: 10
- 22 ounces approx. 1 1/2 boxes gingersnap cookies, crumbled
- 1/3-2/3 cup margarine
- 16 ounces cream cheese (softened)
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 cup canned pumpkin
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 ounces cream cheese (softened)
- 8 ounces chocolate frosting (1/2 of a tub)
- 8 ounces cool whip
- 5 ounces chocolate bars (optional)
Recipe
- 1 crust:.
- 2 finely chop/grind gingersnap cookies to create crust from the crumbs. 1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
- 3 slowly add margarine to crumbs, while mixing. use more margarine as needed to make crust stick to pan.
- 4 press crust mixture onto spring-form pan, all the way up the sides of pan.
- 5 bake crust at 350 degrees fahrenheit for 10 minutes.
- 6 cake:.
- 7 combine softened cream cheese, 1/2 cup (only) sugar, vanilla.
- 8 mix at medium speed until smooth/well-blended.
- 9 add eggs, one at a time, mixing well after each addition.
- 10 put aside 1 cup of this batter and chill in fridge.
- 11 add remaining 1/4 cup sugar, pumpkin, and spices to remaining batter and mix well.
- 12 chill pumpkin batter in fridge as well (chilling is not necessary, but it helps maintain the layers in the next step).
- 13 alternately layer pumpkin and cream cheese batters over crust.
- 14 cut through the batters with a knife several times for a marble effect.
- 15 bake pie at 350 degrees fahrenheit for 55 minutes.
- 16 loosen cake from sides of pan and cool before removing from pan completely.
- 17 topping:.
- 18 mix softened cream cheese and frosting together until well-blended.
- 19 fold in cool whip.
- 20 put topping on cooled cake; it should reach just under the top of the crust.
- 21 shave/grate chocolate bar and add on top of whipped topping for garnish.
- 22 also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
- 23 keep refridgerated until served.
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