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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
11/4 cup Oreo cookie crumbs (white filling removed)
1/4 cup sugar
1/4 cup melted butter
Pinch of salt
Filling
11/2 cup pumpkin puree
3 eggs
1/2 cup light brown sugar
2 tbsp heavy cream
1 tbsp vanilla extract
1/2 cup sugar
1 tbsp cornstarch
11/2 tsp cinnamon
1/2 tsp grated nutmeg, ground ginger and salt
24 oz cream cheese
Chocolate Topping
4 oz bittersweet chocolate
2 tbsp heavy cream
Preheat oven to 350. Line a 9 inch springform pan with a round of parchment paper. Stir together all the ingredients for the crust and press into bottom of pan. Bake for eight minutes. Let cool while you’re making the filling.
Melt chocolate over a double boiler. Bring cream to a near boil. Stir cream into chocolate. Cool to lukewarm. Set aside.
Stir together pumpkin, eggs, light brown sugar, cream, and vanilla until combined. Set aside. Stir together sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Set aside.
Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Paddle cream cheese until soft and smooth. Gradually add sugar and spice mixture. Paddle until combined. Slowly add pumpkin mixture, scraping bowl often. Mix until completely combined.
Pour filling into prepared crust. Then put springform in a shallow pan (in case springform leaks). Gently drop tspfuls of chocolate topping mixture onto the top of the cheesecake, spacing them about a half inch apart. Take a knife or skewer and run it through the chocolate in a circular motion to create a swirl pattern. Bake for 50-60 minutes, until center is set. Transfer to a rack and cool for three hours. Cover and chill overnight.
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PUMPKIN CHOCOLATE SWIRL CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
11/4 cup Oreo cookie crumbs (white filling removed)
1/4 cup sugar
1/4 cup melted butter
Pinch of salt
Filling
11/2 cup pumpkin puree
3 eggs
1/2 cup light brown sugar
2 tbsp heavy cream
1 tbsp vanilla extract
1/2 cup sugar
1 tbsp cornstarch
11/2 tsp cinnamon
1/2 tsp grated nutmeg, ground ginger and salt
24 oz cream cheese
Chocolate Topping
4 oz bittersweet chocolate
2 tbsp heavy cream
Preheat oven to 350. Line a 9 inch springform pan with a round of parchment paper. Stir together all the ingredients for the crust and press into bottom of pan. Bake for eight minutes. Let cool while you’re making the filling.
Melt chocolate over a double boiler. Bring cream to a near boil. Stir cream into chocolate. Cool to lukewarm. Set aside.
Stir together pumpkin, eggs, light brown sugar, cream, and vanilla until combined. Set aside. Stir together sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Set aside.
Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Paddle cream cheese until soft and smooth. Gradually add sugar and spice mixture. Paddle until combined. Slowly add pumpkin mixture, scraping bowl often. Mix until completely combined.
Pour filling into prepared crust. Then put springform in a shallow pan (in case springform leaks). Gently drop tspfuls of chocolate topping mixture onto the top of the cheesecake, spacing them about a half inch apart. Take a knife or skewer and run it through the chocolate in a circular motion to create a swirl pattern. Bake for 50-60 minutes, until center is set. Transfer to a rack and cool for three hours. Cover and chill overnight.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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