Recipes/ Pumpkin chocolate swirl cheesecake recipe

Pumpkin chocolate swirl cheesecake recipe

Prep Time

40 minutes

Cooking Time

1 hour 20 minutes

Servings

Let's make it

Step 1

Prepare Crust: Adjust oven rack to middle position; preheat oven to 350°. Wrap exterior of 9-inch springform pan, including base, in double layer of aluminum foil; spray pan with nonstick cooking spray.

Step 2

In small bowl, combine cookie crumbs, butter and sugar; press firmly onto bottom and 1-inch up sides of prepared pan. Place on 17 x 12-inch rimmed baking pan; bake 8 minutes or until firm. Remove springform pan from baking pan; let cool. Fill baking pan in oven halfway with water; close oven.

Step 3

Prepare Filling: In large bowl, with mixer on medium speed, beat cream cheese 4 minutes or just until smooth; scrape down sides of bowl with rubber spatula. Add sugar and beat 2 minutes or until combined; scrape bowl. Add pumpkin, pumpkin pie spice, vanilla extract, cinnamon and salt; beat on medium-low speed 1 minute or until combined. Add sour cream and beat 2 minutes or until combined; scrape bowl. Add eggs, 1 at a time, beating 30 seconds after each addition; scrape bowl. Add 1 cup cream; beat on low speed 1 minute or until combined.

Step 4

In small sauce pot, heat remaining 3 cups cream over medium heat 1 minute or until tiny bubbles appear around sides of pan and cream steams but is not boiling (about 185°); remove from heat and add chocolate. Let stand 2 minutes; whisk until combined. Stir 1 cup pumpkin mixture into chocolate mixture until well combined.

Step 5

Pour remaining pumpkin mixture into crust. Using a tablespoon, drop heaping dollops of pumpkin-chocolate mixture over top of pumpkin mixture (some mixture may sink). With a wooden skewer or toothpick, swirl pumpkin-chocolate mixture into pumpkin mixture to create a marbled effect.

Step 6

Carefully place springform pan in center of water-filled baking pan in oven. Bake 1 hour 20 minutes or until edges of cheesecake are set and center jiggles, rotating cheesecake halfway through baking time.

Step 7

Remove foil from pan; cool on wire rack 1 hour, then refrigerate 3 hours or until cold. Cover and refrigerate overnight. Run small, sharp knife around edge of cheesecake to loosen; remove outer ring of pan. Cut cheesecake into slices to serve.

Step 8

Chef tip: Use a food processor with the knife blade attached to pulse the cookies to fine crumbs.

Nutrition Info

Approximate nutritional values per serving: 594 Calories, 46g Fat (26g Saturated), 181mg Cholesterol, 331mg Sodium, 43g Carbohydrates, 3g Fiber, 33g Sugars, 28g Added Sugars, 9g Protein

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Ingredients

Crust: Nonstick cooking spray 1½ cups finely ground SE Grocers chocolate sandwich crème cookies (about 18 cookies) 5 tablespoons SE Grocers unsalted butter, melted 1 tablespoon SE Grocers pure cane granulated sugar Filling: 3 packages (8 ounce) SE Grocers Naturally Better organic cream cheese, softened 1 cup SE Grocers pure cane granulated sugar 1 cup SE Grocers 100% pure pumpkin 1½ teaspoons pumpkin pie spice 1½ teaspoons SE Grocers vanilla extract 1 teaspoon SE Grocers Essentials ground cinnamon 1/4 teaspoon SE Grocers salt 6 tablespoons SE Grocers sour cream 5 SE Grocers Naturally Better organic cage-free large brown eggs, room temperature 1 33/100 cups heavy cream 1/2 cup plus 2 tablespoons chopped bittersweet chocolate