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Pumpkin Chocolate Swirl Cheesecake is the perfect fall dessert to enjoy this Halloween night!
Here's what you'll need:
The Process
Make sure to start with room temperature cream cheese. Preheat your oven to 325°F.
For the crust: remove the filling from 25 Oreos. Place the Oreos in a gallon food storage bag and crush them with a rolling pin or the bottom of a pan until you get fine crumbs. You can also use a food processor. Melt 4 tablespoons of butter. In a bowl, mix together the Oreo crumbs and the melted butter. Pour the crumbs into the bottom of a 9" spring form pan. Press the crumbs down tightly with your fingertips. Place the crust in the oven and bake for 10 minutes. After 10 minutes, remove it from the oven and set aside.
*Any baking dish will work if you don't have a springform pan. Baking times may vary.
For the filling: Start by melting 1/3 cup of semi-sweet chocolate chips. Set aside to cool.
Place 4 blocks of cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat the cream cheese on medium-high speed for a minute to make sure it is smooth. Scrape down the sides. Add 1 1/4 cups of granulated sugar. Cream for 1-2 minutes or until smooth. Add 4 eggs one at a time on low speed until fully incorporated. Remove 1 1/2 cups of batter and set aside.
Add 1-15 ounce can of pumpkin puree to the batter still in the mixer. Also, add 1 teaspoon ground cinnamon. mix on low speed until fully combined.
Take the remaining 1 cup of batter and stir in the melted chocolate. Optional: add black food coloring to the chocolate batter to make the spider web design. Start with a few drops at a time. The color will get darker as it sits.
To assemble: Pour the chocolate cheesecake filling into a piping bag or a food storage bag.
Pour all but 1 cup of the pumpkin cheesecake filling into the springform pan. Cut the tip off of the piping bag or food storage bag. Pipe most of the chocolate cheesecake filling all around the pumpkin filling. (Reserve some for the design on top.) Use a toothpick or a knife to swirl the two fillings together. Once it is swirled together, spread the remaining pumpkin filling onto the top. Use the rest of the chocolate filling to pipe rings on top. Use a toothpick and drag a line starting from the center outward. Do this all around the top until you make a spider web.
Bake at 325°F for 55-60 minutes or until the cheesecake has set enough for a knife to be inserted and come out clean.
Let the cheesecake cool at room temperature for an hour. Then, wrap in plastic wrap and refrigerate for at least 4 hours or overnight. Once cooled, serve and enjoy!
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Pumpkin Chocolate Swirl Cheesecake |
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Prep Time: 30 minutes Bake Time: 1 hour Chill Time: 4+ Hours |
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Makes: 1-9” Cheesecake |
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Amount |
Ingredient |
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4-8 ounce packages |
Cream cheese |
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1-15 ounce can |
Pumpkin puree |
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1 ¼ cup |
Sugar |
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4 |
Eggs |
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1 tsp |
Ground Cinnamon |
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¼ cup |
Semi-sweet chocolate chips |
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25 |
Oreos |
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4 tablespoons |
Butter |
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1 |
Springform pan (optional) |
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1 |
Black food coloring (optional) |
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1. Preheat oven to 325°F. 2. Remove the cream from 25 Oreos. Place the cookies into a gallon food storage bag. Use a rolling pin or small pot/pan to crush the Oreos into fine crumbs. Pour them into a bowl. Melt 4 tablespoons of butter. Mix the melted butter and cookie crumbs. Pour the mixture into the bottom of the springform pan. Use your fingers to pack down the crumbs to make a crust. Bake for 10 minutes. Set aside to cool. 3. Melt 1/3 cup of semi-sweet chocolate. 4. Using an electric mixer, beat 4 8-ounce packages of cream cheese on medium-high speed for 1 minute to get smooth. Add 1 ¼ cup granulated sugar and cream until smooth, about 1-2 minutes. Make sure to scrape down the sides of the bowl and mixing attachments to avoid clumps. 5. Add 4 eggs one at a time on low speed until fully incorporated. Set aside 1 ½ cups of the batter. Next, mix in the pumpkin puree and ground cinnamon to the main portion of batter. With the small portion of batter, mix in the melted chocolate. If making the spider web design, mix in black food coloring. Start with a couple drops at a time until you reach desired color. (Color will darken as it sits.) 6. Place the chocolate batter into a piping bag. Fill the springform pan with the pumpkin batter but reserve 1 cup for the top. Drizzle the chocolate batter into the pumpkin batter, but leave enough to do the design on top. Use a toothpick or knife to swirl the two batters together. 7. Spread the remaining pumpkin batter across the top. Piper rings of chocolate batter on top. Use a toothpick and drag a line starting from the center and moving outwards to create the web design. 8. Bake at 325°F for 55-60 minutes or until a knife/toothpick can be inserted and come out clean. Let it cool at room temperature for 1 hour or until cool enough to sit in the refrigerator. Wrap the cheesecake with plastic wrap and chill for at least 4 hours or overnight. Once chilled, slice and serve. *The cheesecake may crack as it cools. This does not bother me as the cheesecake still turns out great. You could also use a water bath when baking, but it is not required. |
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