One more pumpkin recipe

In case anyone else is still in the pumpkin mood, I will give you one more to add to your collection. I made this one to take along when we visited someone recently and it was yummy.

I get the impression that making cheesecakes intimidate people, as so many people I've talked to say they've never made one, but in my opinion, they are one of the quickest and easiest desserts to make, and they feed a crowd. They also freeze great. Just cut into sections, wrap with saran wrap, and then with foil, and it will come up just as it was when you froze it. I almost always use the light cream or neufachtel cheese and you can't tell the difference. You will need to invest in a springform pan if you don't have one to make cheesecakes.

Marbled Chocolate Pumpkin Cheesecake (From Libby's Pumpkin):

Crust:
1 1/4 c graham cracker crumbs
1/4 c (1/2 stick) butter, melted
2 T sugar
1 c (6 oz) semi-sweet mini chocolate chips, divided

Cheesecake:
3 pkgs (8 oz each) cream cheese, softened
1 c sugar
1/4 c packed brown sugar
1 can (15 oz) pumpkin
4 lg eggs
1/2 c evaporated milk
2 T cornstarch
1 tsp gr cinnamon
1/8 tsp gr nutmeg

Crust:
Combine graham cracker crumbs, butter, and sugar in small bowl. Press onto bottom of greased 9" springform pan. Sprinkle with 1/2 c morsels.

Cheesecake:
Microwave remaining morsels in medium bowl at 15 sec intervals, stirring until smooth; cool to room temperature.

Beat cream cheese and both sugars in lg mixer bowl until smooth; beat in pumpkin. Beat in eggs, milk, cornstarch and spices. Remove 3/4 c pumpkin mixture and stir into melted chocolate. Pour remaining pumpkin mixture into crust. Spoon chocolate pumpkin mixture over top; swirl with knife.

Bake in preheated 350 oven for 60-65 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack. Refrigerate several hours or overnight.

Serves 16. (about 121 points total for WW using light CC).