Pumpkin Chocolate Swirl Cheesecake Recipe

Name: Pumpkin Chocolate Swirl Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHOCOLATE CRUST; 1 1/2 cups chocolate graham cracker crumbs; 4 tablespoons unsalted butter, melted; CHEESECAKE; 4 ounces bittersweet chocolate; 2 cups low fat cottage cheese; 2 (8 ounce) packages neufchatel cheese, softened; 2 cups light brown sugar; 3 large eggs; 1/3 cup flour; 1 (15 ounce) can pumpkin; 1 1/2 tablespoons ground ginger; 1 1/2 tablespoons cinnamon; 2 teaspoons vanilla extract; 1 teaspoon nutmeg

Servings: persons

CHOCOLATE CRUST
1 1/2 cups chocolate graham cracker crumbs
4 tablespoons unsalted butter, melted
CHEESECAKE
4 ounces bittersweet chocolate
2 cups low fat cottage cheese
2 (8 ounce) packages neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
1/3 cup flour
1 (15 ounce) can pumpkin
1 1/2 tablespoons ground ginger
1 1/2 tablespoons cinnamon
2 teaspoons vanilla extract
1 teaspoon nutmeg

1
Preheat oven to 350F degrees.
2
MAKE CHOCOLATE CRUST: Coat 9 inch springform pan with cooking spray.
3
In medium bowl, combine graham cracker crumbs and butter. Press into springform pan. Bake 10 minutes.
4
MAKE CHEESECAKE FILLING: Place chocolate in microwave-safe bowl. Microwave on medium power, stirring every 30 seconds to heat evenly. Set aside.
5
In food processor, blend cottage cheese until smooth (about 3 minutes). Add Neufchatel cheese, brown sugar, eggs, and flour. Process until smooth. Add pumpkin, ginger, cinnamon, vanilla, and nutmeg. Process 1 minute, or until smooth.
6
Whisk 1 cup of the cheese batter into the melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter and swirl with a knife.
7
Bake the cheesecake for 1-1/2 hours, or until the top is firm and the cake begins to pull away from the sides of the pan.
8
Cool completely on a wire rack. Chill well before unmolding and serving.

1762

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: CHOCOLATE CRUST, 1 1/2 cups chocolate graham cracker crumbs, 4 tablespoons unsalted butter, melted, CHEESECAKE, and more.

Yes, Pumpkin Chocolate Swirl Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Chocolate Swirl Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions