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Pumpkin Chocolate Cheesecake

                               

1 cup chocolate wafer or graham cracker crumbs

1 Tbls brown sugar                                              1 Tbsp oil

Combine with a little water and press into the bottom of a 9-inch springform pan coated with cooking spray.  Set aside.

3 cups low-fat cottage cheese (not non-fat)

12 oz cream cheese (softened)             1¼ cups sugar

¼ cup cornstarch or arrowroot powder

Puree cottage cheese in blender or food processor.  Add remaining ingredients and beat until smooth.  Pour unto a bowl.

2 eggs (beaten)                2 tsp vanilla        ¼ tsp salt

Mix in.  Remove 1 ½ cups/375 ml batter and set aside.

1½ cups pumpkin (cooked and pureed)     1/3 cup brown sugar

¾ tsp ground cinnamon    1/8 tsp ground nutmeg   Add to remaining batter.

1/3 cup baking cocoa   1 cup chocolate chips (melted)

Add to the reserved batter.  Stir until  thoroughly blended.

Pour pumpkin mixture into crust-lined pan then spoon chocolate mixture on top in small rounds;  swirl together with a knife.

Bake in preheated oven at 325°F/160C until edge of filling is set, 60-65 minutes.

Let cheesecake stand in oven with door closed for 30 minutes.

Remove and cool on rack to room temperature, about 3 hours.

Cover and refrigerate for several hours before serving.    Serves 12-16.

 

 

 

 

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