Pumpkin & Chocolate Swirl Cheesecake

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

1. Heat the oven to 300°F.
2. 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.
3. In a medium bowl, using a mixer, beat the cream cheese and sugar together on medium speed until smooth, but don't overbeat.
4. Slowly add the eggs and mix until just incorporated.
5. 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.
6. Pour three-fourths of the pumpkin cheesecake batter over the cookie dough crust.
7. Pour the chocolate cheesecake batter on top of the pumpkin cheesecake batter.
8. Spoon the remaining pumpkin cheesecake batter on top of the chocolate batter.
9. Use a table knife to make a few decorative swirls
10. 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.)
11. 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.
12. 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.
13. 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 cheesecake with a twist!  Chocolate Chip cookie dough, pumpkin cheesecake, chocolate cheesecake.  Hmmm...sounds pretty fantastic to me!  Lets have some Pumpkin & Chocolate Swirl Cheesecake! Happy Baking and Enjoy!!

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

Kim Lange

Pumpkin & Chocolate 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!

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Prep Time 20 mins

Cook Time 1 hr

Course Dessert

Servings 8 Servings

Calories

Ingredients

  

1x2x3x

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

You can add in some spices to the pumpkin portion if you would like to take it up a notch:
½ tsp. ground cinnamon
½ tsp. freshly grated nutmeg
¼ tsp. ground cloves

Keyword cheesecake, chocolate, cookie dough, cookie dough pie crust, fall desserts, pumpkin, thanksgiving

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