Pumpkin Swirl Cheesecake

This classy dessert delights with just a small slice. Please scroll to the end to see our how-to video!

Pumpkin Chocolate Cheesecake

This dessert is a winner. We love it because it is very classy and you can get away with serving thin slices.

• 1 cup Oreo cookies
• 12 ounces cream cheese
• 1/2 cup sugar
• 1 tablespoon pumpkin pie spice
• 2 each whole eggs
• 2 cans pumpkin puree
• 2 ounces bittersweet chocolate (melted)

1. Grind the cookie crumbs and pat into the bottom of a greased and papered spring form 9" cake pan.

2. Cream the sugar and cheese together. Scrape the bowl and mix again several times. Add the pumpkin pie spice.

3. Add the eggs one by one, scraping the bowl and mixing smooth each time.

4. Add the pumpkin puree and mix smooth. Reserve one cup of the batter for the chocolate swirl. Pour the batter into the spring form pan.

5. Mix the melted chocolate and remaining 1 cup of batter. If it is too stiff warm it a little. Add the chocolate to the pumpkin cheesecake and swirl in.

6. Place the spring form pan on a baking tray. Preheat the oven to 350 degrees. Wrap the spring form pan with wet kitchen towels so they fully surround it.

7. Bake the cheesecake until it is firm in the center like an omelette or quiche. A toothpick should come out clean. This takes about 45- 60 minutes.

8. Remove from oven and cool. Remove the spring form pan and slide onto serving plate. Chill until ready to serve. Slice into 12 or more pieces.

Dessert

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.