Chocolate Swirled Pumpkin Cheesecake

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Rating:

(2 votes) 5 2

I paired chocolate with pumpkin for a really nifty-looking, scrumptious dessert. This makes a great holiday or seasonal dessert but since canned pumpkin is available anytime, you can indulge year around. This is an easy cheesecake to make. The chocolate requires an extra step but otherwise, this is as easy as most other cheesecakes.

Shared by barcogifts,
Bradenton, FL

Ingredients

  • 1 2/3 C. graham cracker crumbs
  • 3 Tbs. granulated sugar
  • 6 Tbs. butter, melted
  • 3 8 oz. cream cheese
  • 1/4 tsp. salt
  • 1 C. granulated sugar
  • 1 16 oz. can pumpkin (about 1 3/4 C.)
  • 4 large eggs
  • 1/2 C. whipping cream
  • 3 Tbs. cornstarch
  • 1 tsp. cinnamon
  • 1 pinch nutmeg
  • 1 C. pure dark or semisweet chocolate chips

Directions

Preheat the oven to 325 degrees. For the crust, combine graham cracker crumbs, sugar, and butter. Press onto bottom of a ten-inch springform pan. For the cheesecake, in the bowl of your stand-type mixer, beat the cream cheese, salt, and granulated sugar together. Beat in the pumpkin, eggs, cream, cornstarch, cinnamon, and nutmeg. Heat the chocolate chips until melted, either in the microwave or on the stovetop. Add one cup of the pumpkin batter and stir it into the melted chocolate. Pour the pumpkin batter into the prepared crust. Spoon the chocolate batter on top. Use a straightedge spatula and vertically cut through the batters to create a chocolate swirl in the cheesecake. Bake for 60 minutes or until the cheesecake tests done. Cool completely and then chill in the refrigerator before serving.

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