Pumpkin & Chocolate Swirl Cheesecake + Chocolate Chip Cookie Crust

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?

Oreo Pumpkin Cheesecake Dessert  

Pumpkin Chocolate Swirl Cheesecake Bars

“The Great Pumpkin” Cheesecake

Lets have some cheesecake! Happy Baking and Enjoy!!

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Pumpkin & Chocolate Swirl Cheesecake + Chocolate Chip Cookie Crust

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!

Prep Time20 mins

Cook Time1 hr

Author: Kim Lange

Ingredients

Pumpkin/Chocolate Cheesecake

• 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

Crust

• Chocolate Chip Cookie Dough or my Perfect Chocolate Chip Cookies Recipe 16.5 ounces

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:
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves