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Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Marbled Pumpkin Cheesecake Recipe

	Category	Baking Recipes
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	Ratings	0

Ingredients And Procedures

-----------------------------------CRUST----------------------------------- 1 1/4 c Graham Cracker crumbs

2 tb Granulated sugar

1/4 c Butter or margarine, melted

2 c Semi-sweet Chocolate

-mini-morsels, divided.

---------------------------------CHEESECAKE--------------------------------- 3 pk Cream Cheese, (8 ozs. each)

-softened 1 c Granulated sugar

1/4 c Light brown sugar, packed

1 3/4 c Pumpkin, solid pack

-(16 0z. can) 4 lg Eggs

1/2 c Evaporated Milk, undiluted

1/4 c Cornstarch

3/4 ts Cinnamon

1/8 ts Nutmeg

FOR CRUST: In medium bowl, combine graham cracker crumbs, sugar and butter. Press onto bottom of greased 10-inch springform pan; sprinkle with 1 cup chocolate

morsels. FOR CHEESECAKE: In small, heavy saucepan over low heat, melt remaining morsels, stirring constantly until smooth. In large mixer bowl, beat cream cheese, granulated sugar and brown sugar. Beat in pumpkin. Beat in eggs and evaporated milk. Beat in cornstarch, cinnamon and nutmeg. Remove 1 cup pumpkin batter; stir into melted chocolate. Pour remainder of pumpkin batter into springform pan. Pour chocolate mixture over top; swirl. Bake in preheated 325 degree oven for 60 minutes,or until edge of filling is set. Turn oven off; allow cheesecake to stand in oven for 30 minutes, Remove from oven; cool completely. Cover; chill for several hours. -----

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<h1>Marbled Pumpkin Cheesecake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------CRUST----------------------------------- 1 1/4 c Graham Cracker crumbs <P>2 tb Granulated sugar <P>1/4 c Butter or margarine, melted <P>2 c Semi-sweet Chocolate <P>-mini-morsels, divided. <P>---------------------------------CHEESECAKE--------------------------------- 3 pk Cream Cheese, (8 ozs. each) <P>-softened 1 c Granulated sugar <P>1/4 c Light brown sugar, packed <P>1 3/4 c Pumpkin, solid pack <P>-(16 0z. can) 4 lg Eggs <P>1/2 c Evaporated Milk, undiluted <P>1/4 c Cornstarch <P>3/4 ts Cinnamon <P>1/8 ts Nutmeg <P>FOR CRUST: In medium bowl, combine graham cracker crumbs, sugar and butter. Press onto bottom of greased 10-inch springform pan; sprinkle with 1 cup chocolate <P>morsels. FOR CHEESECAKE: In small, heavy saucepan over low heat, melt remaining morsels, stirring constantly until smooth. In large mixer bowl, beat cream cheese, granulated sugar and brown sugar. Beat in pumpkin. Beat in eggs and evaporated milk. Beat in cornstarch, cinnamon and nutmeg. Remove 1 cup pumpkin batter; stir into melted chocolate. Pour remainder of pumpkin batter into springform pan. Pour chocolate mixture over top; swirl. Bake in preheated 325 degree oven for 60 minutes,or until edge of filling is set. Turn oven off; allow cheesecake to stand in oven for 30 minutes, Remove from oven; cool completely. Cover; chill for several hours. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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