I made this creamy, luscious Pumpkin & Chocolate Swirl Cheesecake dessert for my hunnie-bear awhile back for his birthday…and 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. #notsorrythanks
Pumpkin and chocolate go really good together, so I opted to go with a different route and incorporate a chocolate chip cookie dough crust instead of the norm. It worked out well, just ask the hubby! 🙂 This is perfect for the holidays for your family get together.
Don’t forget you’ll need a 9″ springform pan for this.
Want more pumpkin and cheesecake?
Lets have some cheesecake! Happy Baking and Enjoy!!
- 16 oz cream cheese at room temperature
- 2/3 cup granulated sugar
- 6 squares Baker's Unsweetened Chocolate melted
- 2 large eggs
- 1/2 cup pumpkin puree
- Chocolate Chip Cookie Dough or my Perfect Chocolate Chip Cookies Recipe 16.5 ounces
- Hot Fudge/Whipped Cream/Mini Chocolate Chips
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).
You can add in some spices to the pumpkin portion if you would like to take it up a notch:
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves