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!
Servings: 8 Servings
Calories:
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
- Preheat Oven & Prep Pan: Heat oven to 300°F. Line an 8" or 9" springform pan with parchment paper and grease it. Press chocolate chip cookie dough into the bottom.
- Make Cheesecake Batter: Beat cream cheese and sugar until smooth. Add eggs and mix until just combined. Divide batter evenly into two bowls—mix melted chocolate into one and pumpkin puree into the other.
- Assemble Layers: Spread ¾ of the pumpkin batter over the crust, followed by the chocolate batter. Spoon the remaining pumpkin batter on top and swirl with a knife for a decorative finish.
- Bake in a Water Bath: Place the springform pan inside a larger pan. Add 1 inch of water to the larger pan. Bake for 1 hour until the center is set. Cool with the oven door slightly open for 15 minutes, then cool completely on a wire rack.
- Decorate & Serve: Drizzle warm hot fudge over the cake, add whipped cream, and sprinkle chocolate chips. Cover and refrigerate until serving (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
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves