Chocolate-Swirled Pumpkin Cheesecake

This chocolate-swirled pumpkin cheesecake is deeply flavored with both chocolate and pumpkin, and may just make your pumpkin pie very jealous.

I love the swirls of chocolate cheesecake that are incorporated in this pumpkin cheesecake. They look pretty fancy, but are actually pretty easy. If you know cursive, you should be able to easily pull this off.

I'm so excited about this pumpkin and chocolate cheesecake! The marbling design is made by dolloping the chocolate cheesecake mixture into the pumpkin cheesecake, and drawing a cursive capital "L" with a toothpick throughout the pan to drag the chocolate throughout the pumpkin part. Easy, right?

The pumpkin and chocolate go so well together too. Just ask my taste testers!

After the chocolate-swirled pumpkin cheesecake recipe, be sure to check out the rest of the Pumpkin Week participants' recipes, and check out the prizes you can win from our sponsors.

cheesecake, pumpkin, dessert

dessert, holiday, baking

American

Yield: 10-12 servingsAuthor: Karen Kerr

Chocolate-Swirled Pumpkin Cheesecake

ingredients

For the Crust

• 5 ounces chocolate wafer cookies (such as Nabisco's Famous)
• 2 tablespoons granulated sugar
• 5 tablespoons (2 1/4 ounces) unsalted butter, melted

For the Filling

• 1 pound cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 large egg yolk
• 1 1/4 cups plus 1/3 cup heavy cream
• 3 ounces bittersweet chocolate (60 to 70 percent cacao), finely chopped

instructions

Crust

1. With a rack in the center, heat your oven to 350 degrees F
2. Pulse the sugar and cookies in the food processor until finely ground. Add the butter and pulse until combined. 
3. Press the crumbs into a 9 inch springform pan. You can use a flat bottomed glass to press the crumbs in firmly. 
4. Bake for 8 to 10 minutes, until firm. Cool on a wire rack. Move the oven rack to the bottom third, and leave the oven on. 
5. Once the crust has cooled, double wrap the bottom and up the sides of the springform pan with two layers of heavy duty foil. This is to prevent water from leaking into the pan. Place the wrapped pan into a larger baking pan. I used an 18 inch by 13 inch sheet cake pan. 

To Fill and Bake the Cake

1. In a stand mixer, using the paddle attachment, beat the cream cheese on medium for about 1 minute, until smooth. Beat in the sugar until just combined. Add the pumpkin, cinnamon, nutmeg, coves, and vanilla and mix until smooth. Add the eggs, egg yolk, and 1 1/4 cups of the cream until just combined. 
2. In a small saucepan, heat the rest of the cream to simmering. Remove from the heat and add the chopped chocolate. Let sit for two minutes. Whisk until smooth. Add 1 cup of the cheesecake batter, and whisk until smooth. 
3. Add the rest of the batter to the prepared springform pan. Dollop (2 tablespoons at a time) the chocolate cheesecake mixture evenly over the top of the batter in the pan. Use a toothpick to draw a capital "L" in cursive throughout the batter, turning the pan as you work through each section. 
4. Pour an inch of boiling water into the baking pan (not the springform pan) and place the pans in the oven. Bake for 1 hour and 15 minutes, to 1 hour and 25 minutes, until only the center of the cake is jiggly. Turn off the oven but leave the cake in the oven with the door ajar, for 45 minutes more. 
5. Remove the pan from the oven and the water bath. Remove the foil, and run a thin knife around the edge of the cake Cool completely on a wire rack, about 2 to 3 hours. Cover with plastic wrap and refrigerate for 8 to 24 hours before serving. 

https://www.karenskitchenstories.com/2018/09/chocolate-swirled-pumpkin-cheesecake.html

Karen's Kitchen Stories

Recipe adapted from Fine Cooking Oct/Nov 2013

Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts!

Here are today's #PumpkinWeek recipes:

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D's Books and Cooks
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:

Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin' For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline's Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Chocolate Swirled Pumpkin Cheesecake from Karen's Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor's Adventures
Pumpkin Cinnamon Rolls from Amy's Cooking Adventures
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Stuffed French Toast from Cindy's Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections