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: 15 whole graham crackers, broken into small pieces; 1/3 cup sugar; 6 tablespoons unsalted butter, melted; 4 ounces bittersweet chocolate, chopped; 2 cups cottage cheese; 2 8-oz. packages cream cheese, at room temperature; 2 cups packed light brown sugar; 3 large eggs; 1/4 cup all-purpose flour; 1 15-oz. can pure pumpkin; 2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 2 teaspoons vanilla extract; 1/4 teaspoon salt

Servings: persons

15 whole graham crackers, broken into small pieces
1/3 cup sugar
6 tablespoons unsalted butter, melted
4 ounces bittersweet chocolate, chopped
2 cups cottage cheese
2 8-oz. packages cream cheese, at room temperature
2 cups packed light brown sugar
3 large eggs
1/4 cup all-purpose flour
1 15-oz. can pure pumpkin
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons vanilla extract
1/4 teaspoon salt

1
Preheat oven to 375u00b0F; butter a 10-inch nonstick springform pan.
2
Blend graham crackers and sugar in a food processor until ground. Pulse in butter to blend. Press mixture over bottom and 1 inch up sides of pan. Bake until lightly browned, about 15 minutes. Let cool on a wire rack. Reduce oven temperature to 325u00b0F. Wrap bottom and sides of springform with 2 layers of foil.
3
Melt chocolate in a bowl set over a pan of simmering water.
4
Blend cottage cheese in a food processor until smooth. Add cream cheese, sugar, eggs and flour; process until smooth. Transfer to a bowl; stir in pumpkin, ginger, cinnamon, nutmeg, vanilla and salt.
5
Stir about 1 1/2 cups of batter into melted chocolate. Pour remaining batter into springform. Drop large spoonfuls of chocolate mixture over batter; use tip of a sharp knife to make decorative swirls.
6
Bring a kettle of water to a boil. Place springform in a large roasting pan. Transfer to oven. Carefully pour in boiling water to reach halfway up sides of springform. Bake until cake is just firm in the center and cheesecake starts to pull away from sides of springform, about 1 1/2 hours. Remove springform from roasting pan; let cool completely on a wire rack. Cover and chill for at least 2 hours before serving. (Can be made up to 3 days ahead. Cover and chill.)

1944

kcal

Calories

107

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 15 whole graham crackers, broken into small pieces, 1/3 cup sugar, 6 tablespoons unsalted butter, melted, 4 ounces bittersweet chocolate, chopped, 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.

Pumpkin-Chocolate-Swirl Cheesecake

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