Title: Pumpkin-Chocolate Cheesecake
Categories: Dessert Cheesecake
Yield: 4 Servings

		PUMPKIN-CHOCOLATE
		CHEESECAKE
		============================
		(by Judy Yovin of The Tucson
		Country Club in Tucson, AZ)

One of Great Chefs' most popular desserts, Chef Judy Yovin serves this pretty cheesecake decorated with tiny marzipan pumpkins. Of course these can be omitted for simplicity's sake, but they do add a festive look for the holiday. Serves 12

INGREDIENTS:

MARZIPAN PUMPKINS: (Makes 12)

4 tablespoons corn syrup 1 cup sifted confectioners' sugar 7 ounces almond paste X Red and yellow food coloring 1/2 teaspoon water 12 whole cloves

CRUST:

3/4 cup graham cracker crumbs 3 tablespoons light brown sugar 5 tablespoons unsalted butter, melted 1 1/2 teaspoons vanilla extract

SWIRL:

3 ounces bittersweet chocolate, chopped 1/4-1/3 cup heavy (whipping) cream

FILLING:

2 ea 8-ounce packages natural cream cheese, at room temperature 2/3 cup sugar 1/2 cup canned pumpkin (not pumpkin pie filling) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/4 cup heavy (whipping) cream 5 eggs

GARNISH: MARZIPAN PUMPKINS TO MAKE THE PUMPKINS:

Work the corn syrup, confectioners' sugar, and almond paste together to form a smooth dough, kneading it with your fingers. Mix a few drops of the food coloring together with the water to make orange, and add it to the dough, kneading to distribute the color evenly.

Form into 12 balls, then indent the top and sides of each to form a pumpkin shape. Press a clove into the top of each to simulate the pumpkin stem. Let stand at room temperature for at least 4 hours before using.

TO MAKE THE CRUST:

Preheat the oven to 275F. Combine the crust ingredients and press into the bottom of a buttered 9-inch cake pan with 2-inch sides.

To make the swirl:

In the top of a double boiler over gently simmering water, melt the chocolate with the cream. Stir until smooth, then set aside, keeping it warm.

TO MAKE THE FILLING:

Cream the cream cheese and sugar at medium speed in the bowl of an electric mixer, scraping the bowl frequently and beating until smooth. Add the pumpkin, spices, and cream, beating until smooth. Beat in the eggs one at a time, beating well between each addition.

Pour the filling over the crust. Drizzle a spiral pattern with the chocolate on top of the filling and w swirl it gently through the batter with the point of a knife. Do not stir.

Place the cheesecake pan in a larger baking pan and pour 1/2 inch of boiling water into the outer baking pan. Bake in the center of the oven for 1 hour, or until the center is firm and not soupy.

Cool at room temperature, then chill at least 2 hours.

TO SERVE:

Dip the bottom of the pan in very hot water for 1 minute. Invert onto a sheet of stiff cardboard or a plate. Remove the pan and place a serving plate on the bottom of the cheesecake. Holding both the top and bottom plates (or cardboard), flip the cheesecake back over and remove the plate or cardboard from the top. Place 12 marzipan pumpkins evenly around the top. Cut into individual wedges to serve. From: Sam Lefkowitz Date: 12-01-97 (07:14) The Once And Future Legend (7) Home Cooki

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