Swirled Pumpkin & Chocolate Cheesecake
From Woman’s Day
Photo by Con Poulos
Active time: 25 minutes
Total time: 1 hour 30 minutes
Makes 12 servings
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pan
1 package (9 oz.) chocolate wafer cookies (such as Nabisco Famous Wafers)
3 packages (8 oz. each) cream cheese, at room temperature
1/2 cup fat-free Greek yogurt
1 cup sugar
2 Tbsp. all-purpose flour
2 tsp. pumpkin pie spice
2 tsp. pure vanilla extract
3 large eggs
1 can (15 oz.) pure pumpkin
1/3 cup bittersweet chocolate chips (2 oz.)
- Preheat oven to 375°F. In food processor, pulse chocolate wafers to form fine crumbs. Add melted butter and pulse to incorporate. Coat 9-inch springform pan with additional melted butter. Press crumb mixture into bottom and 2 inch up sides of pan. Bake 10 to 12 minutes, or until crust is set and fragrant. Transfer to wire rack to cool. Reset oven to 325°F.
- Meanwhile, in large bowl with electric mixer, beat cream cheese, yogurt, sugar, flour, pumpkin pie spice, and vanilla until smooth. Beat in eggs one at a time. Transfer 1 cup batter to bowl. Beat pumpkin into remaining batter until fully incorporated. Pour pumpkin batter into cooled crust.
- Melt chocolate in microwave according to package directions. Add chocolate to reserved plain batter and stir until fully incorporated.
- Dollop chocolate batter over pumpkin batter. Using table knife, make decorative swirls by pulling chocolate through pumpkin (do not overdo it or colors will turn muddy).
- Bake cheesecake 50 to 55 minutes, or until edge is set and center is still jiggly. Cool cheesecake completely in pan, then refrigerate at least 4 hours or up to 1 day, until chilled.