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Chocolate Pumpkin Cheesecake


A delicious, rich and smooth cheesecake that can be decoratived versatilely.













Trans-fat Free


6 cups cream cheese
cup heavy whipping cream
2 cups sugar
5 large eggs
1 each lemon zest
1 each orange zest
1 dash salt
1 cup canne pumpkin purée
½ cup graham wafer crumbs
8 ounces chocolate, bittersweet
chopped, null
½ cup heavy whipping cream


mix pumpkin with ½ cup sugar.

Cream sugar and cream cheese until smooth.

Add heavy cream and mix well.

Add minced orange and lemon rinds and salt.

Grease a 10 inch springform pan and coat with layer of graham wafer crumbs.

Pour cheesecake mixture into prepared pan and swirl with canned pumpkin mixture.

Set in pan of water and bake in 300F oven for an hour.

Cool cooked cheesecake and chill.

Meanwhile, bring cream to a boil and add chopped chocolate.

Stir until chocolate is melted.

Spread over cooled cheesecake.

Refrigerate until served.

Note: To make a spider web design, make a thin white icing (powdered sugar and egg white mixed to the consistency of heavy cream) and, starting at center of cheesecake, pipe a continuous spiral to the outer edge of the cake (practice on the counter first).

Pull a knife point from the center out through the white lines, dividing the cake into sixths.

Then reverse the procedure between the lines, pulling the knife from the outer edge to the center of the cake.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 47070% of calories from fat
 % Daily Value *
Total Fat 37g 56%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 179mg 60%
Sodium 285mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 2%
Sugars g
Protein 18g
Vitamin A 76% Vitamin C 1%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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