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: 1 & 1/2 cups chocolate graham cracker crumbs; 4 Tbs. unsalted butter, melted; 4 oz. bittersweet chocolate; 2 cups low-fat cottage cheese; 2 8-oz. pkg. Neufchatel cheese, softened; 2 cups light brown sugar; 3 large eggs; ⅓ cup flour; 1 15-oz. can pumpkin; 1 & 1/2 Tbs. ground ginger; 1 & 1/2 Tbs. ground cinnamon; 2 tsp. vanilla extract; 1 tsp. ground nutmeg

Servings: persons

1 & 1/2 cups chocolate graham cracker crumbs
4 Tbs. unsalted butter, melted
4 oz. bittersweet chocolate
2 cups low-fat cottage cheese
2 8-oz. pkg. Neufchatel cheese, softened
2 cups light brown sugar
3 large eggs
⅓ cup flour
1 15-oz. can pumpkin
1 & 1/2 Tbs. ground ginger
1 & 1/2 Tbs. ground cinnamon
2 tsp. vanilla extract
1 tsp. ground nutmeg

1
Preheat oven to 350F.
2
To make Chocolate Crust:
3
Coat 9-inch springform pan with cooking spray.
4
Combine graham cracker crumbs and butter in medium bowl.
5
Press into prepared pan, and bake 10 minutes.
6
Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly.
7
Set aside.
8
Blend cottage cheese in food processor 3 minutes, until smooth.
9
Add Neufchatel cheese, brown sugar, eggs and flour, and process until smooth.
10
Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.
11
Whisk 1 cup cream cheese batter into melted chocolate.
12
Pour remaining batter into crust.
13
Spoon dollops of chocolate mixture onto batter, and swirl with knife.
14
Bake cheesecake 1 & 1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan.
15
Cool completely on wire rack, then chill well before unmolding and serving.

2087

kcal

Calories

141

Fat

175

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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 & 1/2 cups chocolate graham cracker crumbs, 4 Tbs. unsalted butter, melted, 4 oz. bittersweet chocolate, 2 cups low-fat cottage cheese, 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