Gimme a slice already! Delicious Duo pumpkin & chocolate are swirled together in this creamy, luscious cheesecake with a Chocolate Chip Cookie Dough crust! Top it off with some hot fudge, whipped cream and chocolate chips! You're good to go! Simply divine!
I made this creamy, luscious Pumpkin & Chocolate Swirl Cheesecake dessert for my hunnie-bear awhile back for his birthday. Despite my best efforts, he ate most of it by himself!! I did manage to get a couple of nibbles in, not much though!
Do you know what it's like to get that icy stare and growl, like a dog does, when you try to get near their food or chew bone? That pretty much explained my situation. Not pretty. I mean, I do have to be a guinea pig when I make these desserts and taste-test them for goodness sakes! But, I did specifically make it just for him, so I should honor that, right? 🙂 Yes. I'm a bad wife.
#sorrynotsorrythanks
Ingredients for Pumpkin & Chocolate Swirl Cheesecake
- cream cheese
- granulated sugar
- Baker's Unsweetened Chocolate
- eggs
- pumpkin puree
- 1 16.5 oz package of refrigerated chocolate chip cookie dough', I used Pillsbury
How to Make Pumpkin & Chocolate Swirl Cheesecake
- Heat the oven to 300°F.
- Line the bottom of a 8 or 9-inch spring-form pan with parchment paper. Grease paper with shortening and sides of pan by applying a little bit of shortening to a paper towel or piece of waxed paper. (You can also use a pastry brush to spread a thin coating of softened shortening.) Press the Chocolate Chip Cookie Dough into the bottom of the baking pan. Set aside.
- In a medium bowl, using a mixer, beat the cream cheese and sugar together on medium speed until smooth, but don't overbeat.
- Slowly add the eggs and mix until just incorporated.
- Divide the batter into two bowls equally. Adding chocolate to one bowl and pumpkin puree to the other. Beat both the batters gently till they are mixed.
- Pour three-fourths of the pumpkin cheesecake batter over the cookie dough crust.
- Pour the chocolate cheesecake batter on top of the pumpkin cheesecake batter.
- Spoon the remaining pumpkin cheesecake batter on top of the chocolate batter.
- Use a table knife to make a few decorative swirls
- Set cheesecake in pan inside of a larger baking pan and add an inch of water to the larger pan only. (I line my larger pan with foil.)
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely.
- Pour warmed hot fudge over the edges of the cake and spread with a knife evenly on the sizes or drizzle. Add some whipped cream and more chocolate chips as a garnish and serve.
- Cover with plastic wrap and refrigerate until ready to serve or for up to 3 days (or freeze for up to 1 month).
This is perfect when you want pumpkin
Want more pumpkin and cheesecake?
- Oreo Pumpkin Cheesecake Dessert
- Ultimate Pumpkin Bars with Creamy Cream Cheese Frosting
- Pumpkin Chocolate Swirl Cheesecake Bars
- Yummy Pumpkin Muffins - Includes Cream Cheese Stuffed & Chocolate Chip
- “The Great Pumpkin” Cheesecake
- "CopyCat" Starbucks Pumpkin Pound Cake
Pumpkin & Chocolate Swirl Cheesecake + Chocolate Chip Cookie Crust
Ingredients
Pumpkin/Chocolate Cheesecake
- 16 oz cream cheese at room temperature
- ⅔ cup granulated sugar
- 6 squares Baker's Unsweetened Chocolate melted
- 2 large eggs
- ½ cup pumpkin puree
Crust
- 1 16.5 oz package of refrigerated chocolate chip cookie dough I used Pillsbury
Optional
- Hot Fudge/Whipped Cream/Mini Chocolate Chips
Instructions
- Heat the oven to 300°F.
- Line the bottom of a 8 or 9-inch spring-form pan with parchment paper. Grease paper with shortening and sides of pan by applying a little bit of shortening to a paper towel or piece of waxed paper. (You can also use a pastry brush to spread a thin coating of softened shortening.) Press the Chocolate Chip Cookie Dough into the bottom of the baking pan. Set aside.
- In a medium bowl, using a mixer, beat the cream cheese and sugar together on medium speed until smooth, but don't overbeat.
- Slowly add the eggs and mix until just incorporated.
- Divide the batter into two bowls equally. Adding chocolate to one bowl and pumpkin puree to the other. Beat both the batters gently till they are mixed.
- Pour three-fourths of the pumpkin cheesecake batter over the cookie dough crust.
- Pour the chocolate cheesecake batter on top of the pumpkin cheesecake batter.
- Spoon the remaining pumpkin cheesecake batter on top of the chocolate batter.
- Use a table knife to make a few decorative swirls
- Set cheesecake in pan inside of a larger baking pan and add an inch of water to the larger pan only. (I line my larger pan with foil.)
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely.
- Pour warmed hot fudge over the edges of the cake and spread with a knife evenly on the sizes or drizzle. Add some whipped cream and more chocolate chips as a garnish and serve.
- Cover with plastic wrap and refrigerate until ready to serve or for up to 3 days (or freeze for up to 1 month).
Notes
½ tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ tsp. ground cloves
ChocolaTess says
Oh Kelly, thank you! I redid that paragraph like 3-4 times before I published and I still got it wrong. Ugh...thank you for pointing that out and it's fixed now. 😉
Kelly Lynn's Sweets and Treats says
Oooooh love the idea of a cookie crust! Yum! One question though....in step 1 the instructions say to press cookie dough into spring form pan and then line with parchment paper?
ChocolaTess says
Hi Laura! Thank you! I will definitely check it out! Love the parties! 🙂 Thanks for stopping by!
motherwouldknow says
Pumpkin and chocolate are a combination that I find hard to resist at this time of year. I don't know whether I should thank you or not for adding to the reasons I'll need to diet big-time come January. In any event, thanks for stopping by our Happy Holidays Link Party - be sure to join us again this week (beginning on Saturday at 7 pm ET) and every week through the holidays.
ChocolaTess says
Thanks Teresa! 🙂 Happy Monday and thanks for stopping by!
Teresa says
Looks and sounds wonderful!