- 2 packages of 8 oz bar cream cheese
- 1 cup of sugar
- 1 can of solid-pack pumpkin puree
- 3 large eggs
- 3 tablespoons of all-purpose flour
- 1 teaspoon of cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 ounces semi sweet chocolate chopped
Place all of the ingredients in a large bowl except the chocolate. Mix with a hand mixer until smooth. Set aside. Melt the chocolate. We don't have a microwave so I melted the chocolate in a saucepan with a small amount of milk. If you know how to melt chocolate in the microwave...go for it! Add 1 cup of pumpkin mixture to the chocolate and combine. Set aside. Pour the pumpkin mixture into ready made crust pie pans. Then pour chocolate mixture on top. Take a knife and gently swirl it through the 2 mixtures but don't over do it. Place in the oven and bake uncovered for 40-50 minutes. Bake until cheesecake is set but jiggles slightly when shaken. Cool in pan. Cover and refrigerate at least 2 hours (and up to 2 days).
Hey there. Sorry, I got confused...does the pumpkin mixture get added to the chocolate, or the other ingredients. It says combine it w/ chocolate, but add them in seperately. Sounds and looks yummy though.
You only add 1 cup of pumpkin mixture to the chocolate mixture.
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