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PUMPKIN CHOCOLATE CHEESECAKE

 

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Cookbook author Cathleen Hockman-Wert and designer Julie Kaiiffman were once part of the "Monday Night Supper Club that Meets on Tuesdays." The most memorable dish of that experience, Cathleen says, was Julie's marbled cheesecake. This is a lower-fat version.
Serves 12-16


• 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 pureed)
• 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 (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 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.


Cathleen Hockman-Wert, Corvallis, Oregon; Julie Kauffman, Lancaster, Pennsylvania

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