Pumpkin Swirl Cheesecake

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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.
Prep Time: 10 minutes
Cook Time: 1 hour
Course: Dessert
Servings: 12 people
Calories: 177kcal
Author: Judy Doherty


  • 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


  • Grind the cookie crumbs and pat into the bottom of a greased and papered spring form 9" cake pan.
  • Cream the sugar and cheese together. Scrape the bowl and mix again several times. Add the pumpkin pie spice.
  • Add the eggs one by one, scraping the bowl and mixing smooth each time.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.



Serving: 1slice | Calories: 177kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 255mg | Potassium: 286mg | Fiber: 3g | Sugar: 19g | Vitamin A: 11044IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 3mg
Tried this recipe?Let us know how it was!

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