Pumpkin Swirl Cheescake.....
Makes 12 servings
1 and a half cups of chocolate wafer crumbs
1/4 cup granulated sugar
5 Tbs. butter, melted
2 pcks of cream cheese softened, 8 oz each
3/4 cup brown sugar, packed
2 Tbs. cornstarch
3 large eggs, lightly beaten
1 cup sour cream
1 tsp. vanilla extract
1 can (15oz) pumpkin puree
2 tsp. pumpkin pie spice
1/2 cup caramel sauce
Heat oven to 325. Mix first 3 ingredients. Press into 9 inch springform pan; bake 10 min. Cool. Beat next 3 ingredients 2 min. Add next 3 ingredients; beat 2 min more. In separate bowl, combine 1 cup mixture with puree and spice. Pour 1/2 cream cheese batter into pan. Using spoon, drop in 1/2 pumpkin batter; swirl with knife. Repeat with remaining batter. Place pan in roasting pan. Add enough water to come halfway up the cake pan. Bake 1 hr. Turn off oven; let stand in oven 1 hr more. Chill 1 hr. Heat sauce; pour over cake. Top with chocolate shards if desired. Total time to make 3 hrs, 30 mins.
Chocolate Shards
Melt 8 oz. of chocolate. Spread on parchment lind baking sheet. Chill 30 min. Melt 1/4 cup white chocolate; drizzle on top. Chill until firm. Cut.
Enjoy. Mom made it and it was yummy.....I like when she does test trials and I am the sampler.