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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