Pumpkin Chocolate Swirl Cheesecake

1 “Chocolate Cookie Crust” (recipe follows) in 9″ spring form pan
3 (8 oz.) packages cream cheese
1 cup sugar
3 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1 (15 oz.) can pureed pumpkin
2 eggs, 1 egg yolk
1/2 cup semi-sweet mini chocolate chips, for swirling
1 tablespoon butter
1/2 cup semi-sweet mini chocolate chips, for use in cheesecake, OPTIONAL

  1. Microwave chocolate chips and butter for 40 seconds; stir. Microwave at 10 to 20-second intevals as needed, stirring until smooth. Place in refridgerator 15 minutes while preparing crust and cake mixture.
  2. Prepare “Chocolate Cookie Crust”. Increase oven temperature to 400°. If desired, sprinkle the optional 1/2 cup chocolate chips over crust (start at edges).
  3. Cream sugar and cream cheese in stand mixer on high for 1-2 minutes, scraping the sides at least twice. Add flour and pumpkin pie spice and mix until blended. Add pumpkin and eggs and mix again until well blended.
  4. Pour pumpkin mixture into crust. Spoon teaspoonfuls of chocolate mixture over top; swirl. If desired, sprinkle mini chocolate chips on top, clustering them together in the center. Press them down into the batter just slightly.
  5. Place into water bath and bake 10 minutes.
  6. Reduce oven temperature to 275°; continue baking 60 minutes or until almost set.
  7. Loosen cake from side of pan using a knife. Cool completely.
  8. To transfer to cake plate: cover cheesecake with the back of a cake or pizza pan; turn over and lift warm cake pan straight up; replace with cake plate and flip over.
  9. Cover and refrigerate about 5 hours before serving. Serve cold.

SERVES 8-10
PREP TIME 15 mins
TOTAL TIME 6 hours
NOTES
Cheesecake can be wrapped in foil over plastic wrap and frozen for up to three months.
Don’t over swirl chocolate top and don’t stick the knife in to deep.

“Chocolate Cookie Crust”
1 1/3 cups vanilla wafer crumbs (approx. 45 wafers)
1/3 cup butter
1/3 cup unsweetened cocoa
1/3 cup sugar

  1. Heat oven to 350°.
  2. In food processor, grind vanilla wafers into crumbs.
  3. Add butter and blend well. (Note: if industrial strength food processor is not available, melt butter first.) Add cocoa and sugar and process until blended.
  4. Use a drinking glass to press mixture onto bottom of greased or lined 8″ spring form pan. Bake 8 minutes.

SERVES 8-10 (for 9″ cake pan)
PREP TIME 5 minutes
TOTAL TIME 15 minutes
NOTES
This crust is far superior to store bought chocolate crusts. It’s definitely worth the extra 5 minutes.
Prepare BOTH bottom and sides of pan with either Baker’s Joy spray, shortening & flour or parchement paper.

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