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Date Posted: 01:18:39 10/24/02 Thu
Author: s
Subject: PUMPKIN CHOCOLATE MARBLE CHEESECAKE

Crust:
1 cup gingersnap cookie crumbs
3 tbsp.packed brown sugar
1/2 tsp.ground ginger
3 tbsp.melted butter
Cheesecake:
2 pkg.(8 oz.each)cream cheese,softened
3/4 cup granulated sugar
3 eggs
1 tsp.vanilla
1/4 tsp.each ground cinnamon,ground cloves,ground nutmeg
1/2 cup pumpkin puree(not pie filling)
1/2 cup whipping cream
4 oz.semisweet or bittersweet chocolate,melted
Chocolate curls

Crust:In a bowl,mix together gingersnap crumbs,brown sugar and ginger.
Add butter and mix to blend.Press mixture into the bottom of a 7-inch
springform pan coated with nonstick spray.Or use a 7-inch 6-cup souffle
pan,lined with greased heavy-duty foil.Place in freezer until ready to
use.

Cheesecake:In a food processor(or use a bowl with electric mixer,combine
cream cheese with sugar and process until smooth.Add eggs, vanilla and
spices and process until incorporated.Add pumpkin and whipping cream and
process until smooth.

Pour mixture over crust.Pour chocolate over mixture,then using a knife,
swirl to marbleize.Cover dish tightly and completely with foil to prevent
leakage.

Place pan in a large(minimum 5-quart)slow cooker stoneware and pour in
enough boiling water to come 1 inch up the sides.

Cover and cook on High for 3 to 4 hours or until edges are set and center is
slightly jiggly.Remove from slow cooker and chill thoroughly,preferable
overnight,before serving.Garnish with chocolate curls. Serves 8 to 10.

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