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Pumpkin Chocolate Cheesecake



pumpkincheesecake - Version 3I have to apologize for this terrible photo I have posted however this cheesecake is one of my favorites. I found it originally in the book Simply in Season, a book which has sections of recipes based on what fruits and vegetables are in season. I make this almost every year for the holidays and it always goes fast. I have tried it with both fresh pumpkin and canned and both work, although I have to admit I like the fresh pumpkin just a little bit better. It has a fresher and lighter taste. And now for something completely delicious…

Simply in Season Pumpkin Chocolate Cheesecake
1 cup / 250 ml chocolate wafer or graham cracker crumbs
1 tablespoon brown sugar
1 tablespoon oil
Combine with a little water and press into the bottom of a 9-inch /1-L springform pan coated with cooking spray. Set aside.

3 cups / 750 ml low-fat cottage cheese (don’t use non-fat)
12 ounces / 350 g cream cheese(softened)
1 1/4 cups / 300 ml sugar
1/4 cup / 60 ml cornstarch or arrowroot powder
Puree cottage cheese in blender or food processor. Add remaining ingredients and beat until smooth. Pour into a bowl.

2 eggs (beaten)
2 teaspoons vanilla
1/4 teaspoon salt
Mix in. Remove 1 1/2 cups / 375 ml batter and set aside.

1 1/2 cups / 375 ml pumpkin (cooked and pureéd — canned is fine)
1/4 cup / 60 ml brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Add to remaining batter.

1/3 cup / 75 ml baking cocoa
1 cup / 250 ml chocolate chips
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 325F / 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.