Spiced Pumpkin Chocolate Swirl Cheesecake Food

SPICED PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
• Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add pumpkin; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure 2 cups batter into separate bowl. Add chocolate and cayenne; mix well. Add pumpkin spice to remaining batter; mix well.
• Pour half the pumpkin batter into crust; cover with half the chocolate batter. Repeat layers; swirl gently with knife.
• Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Microwave caramels and water in microwaveable bowl on HIGH 45 sec. or until caramels are melted; stir until blended. Drizzle over cheesecake just before serving. Top with COOL WHIP.

PUMPKIN CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat oven to 350F degrees.
• MAKE CHOCOLATE CRUST: Coat 9 inch springform pan with cooking spray.
• In medium bowl, combine graham cracker crumbs and butter. Press into springform pan. Bake 10 minutes.
• MAKE CHEESECAKE FILLING: Place chocolate in microwave-safe bowl. Microwave on medium power, stirring every 30 seconds to heat evenly. Set aside.
• In food processor, blend cottage cheese until smooth (about 3 minutes). Add Neufchatel cheese, brown sugar, eggs, and flour. Process until smooth. Add pumpkin, ginger, cinnamon, vanilla, and nutmeg. Process 1 minute, or until smooth.
• Whisk 1 cup of the cheese batter into the melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter and swirl with a knife.
• Bake the cheesecake for 1-1/2 hours, or until the top is firm and the cake begins to pull away from the sides of the pan.
• Cool completely on a wire rack. Chill well before unmolding and serving.

PUMPKIN SWIRL CHEESECAKE

Steps:

• Toast nuts: Spread in baking pan.
• Bake, in 350 oven, 8-10 minutes until lightly browned and papery skins begin to flake.
• Turn hazelnuts out onto a towel and rub off skins.
• Leave oven at 350.
• Wrap foil over bottom and halfway up out side of 8-inch springform pan to keep butter from dripping out.
• Lightly coat the 8-inch springform pan with cooking spray.
• Crust: break crackers into a food processor.
• Add hazelnuts, sugar and butter.
• Process until fine crumbs form.
• Press firmly over bottom and 1 1/2 inch up sides of prepared pan.
• Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth.
• On low speed, beat in sugar, cornstarch, vanilla, and sour cream, scrapping down sides of bowl often, until well blended.
• Add eggs and egg whites; beat just until mixed.
• Melt the chocolate chips according to the package directions.
• Add 1 1/2 cups of cheese mixture and stir until well blended.
• Stir pumpkin and spices into remaining cheese mixture until well blended.
• Reserve 1/4 C; pour rest into crust.
• Pour the chocolate mixture onto pumpkin pumpkin batter in a thick ring about 1/2 inch from sides of pan.
• Top with dollops of reserved 1/4 C pumpkin batter.
• Run a knife through both batters for a marble effect.
• Don't overdo or the effect will be muddied.
• Bake 1 hour 15 minutes or until wooden pick inserted 2 inches from center of cake comes out clean.
• Carefully run a knife around inside edge of pan to release cake.
• Cool on a wire rack, then cover and refrigerate in pan at least 4 hours or up to 1 week.
• Can be frozen up to 3 months.
• Thaw in refrigerator 2 days before serving.
• To serve: remove pan sides.
• Place on a serving plate.

PUMPKIN SPICE CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

SPICED PUMPKIN-SWIRL CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place pecans and brown sugar in a food processor; pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended., In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture., To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

PHILADELPHIA PUMPKIN SWIRL CHEESECAKE

Steps:

• MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter.
• Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat Layers. Cut through batters with knife several times for marble effect.
• BAKE at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (or, bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
• REFRIGERATE 4 hours or overnight. Store leftover cheesecake in refrigerator.