Pumpkin Chocolate Swirl Cheesecake
Crust
1¼ C Oreo cookie crumbs (white filling removed)
¼ C sugar
¼ C melted butter
Pinch of salt
Filling:
1½ C pumpkin puree
3 eggs
½ C light brown sugar
2 T heavy cream
1 T vanilla extract
½ C sugar
1 T cornstarch
1½ tsp cinnamon
½ tsp grated nutmeg
½ tsp ground ginger
½ tsp salt
24 oz cream cheese |
Chocolate Topping:
4 oz bittersweet chocolate
2 T heavy cream |
Preheat oven to 350 degrees. Line a 9
inch springform pan with a round of parchment paper. Stir
together all the ingredients for the crust and press into
bottom of pan. Bake for eight minutes. Let cool while you’re
making the filling.
Melt chocolate over a double boiler.
Bring cream to a near boil. Stir cream into chocolate. Cool
to lukewarm. Set aside.
Stir together pumpkin, eggs, light
brown sugar, cream, and vanilla until combined. Set aside.
Stir together granulated sugar, cornstarch, cinnamon,
nutmeg, ginger and salt. Set aside.
Place cream cheese in the bowl of an
electric mixer fitted with the paddle attachment. Paddle
cream cheese until soft and smooth. Gradually add sugar and
spice mixture. Paddle until combined. Slowly add pumpkin
mixture, scraping bowl often. Mix until completely combined.
Pour filling into prepared crust. Then
put springform in a shallow pan (in case springform leaks).
Gently drop teaspoonfuls of chocolate topping mixture onto
the top of the cheesecake, spacing them about a half inch
apart. Take a knife or skewer and run it through the
chocolate in a circular motion to create a swirl pattern.
Bake for 50-60 minutes, until center is
set. Transfer to a rack and cool for three hours. Cover and
chill overnight.
