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Pumpkin Swirl Cheesecake

Judy Doherty, MPS, PCII

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