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photo Double Chocolate-Pumpkin Cheesecake Recipe | Say Mmm

Double Chocolate-Pumpkin Cheesecake

This great recipe comes from the 1 Nov 2004 issue of Womansday magazine. Cake can be completed up to 1 week ahead - just cover amp; refrigerate. Preparation amp; cooking time does not include the 1 hour cooling in the oven amp; at least 4 1/2 hours chilling in the frig.
16 Servings - 2 hr 35 min - food.com
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Servings:16  | Calories:499 | Total Fat:30g  | Chol:85mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 30g
46 %
Sat Fat 17g
85 %
Total Carb 54g
18 %
Fiber 3g
12 %
Sugars 47g
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Cholesterol 85mg
28 %
Sodium 187mg
8 %
Protein 8g
16 %
Calories:
41% Others combined
26% Chocolate
21% Neufchatel cheese
10% Semi-sweet chocolate chips
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 1/2 cups chocolate cookie crumbs , purchased
4 tablespoons unsalted butter , melted
3 (8 ounce) packages neufchatel cheese , softened
1 cup granulated sugar
2 tablespoons cornstarch
3 large eggs
1/2 cup low-fat sour cream
2 teaspoons vanilla extract
6 ounces milk chocolate chips , melted, cooled
1 cup canned 100% pumpkin puree
1 teaspoon pumpkin pie spice
6 ounces semi-sweet chocolate chips , melted, cooled
3 ounces bittersweet baking chocolate
2 tablespoons unsalted butter
1 tablespoon light corn syrup

Directions : View recipe directions on food.com
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