Go Back
+ servings
Pumpkin Chocolate Swirl Cheesecake
Print Recipe
4.34 stars (3 ratings)

Pumpkin Chocolate Swirl Cheesecake

Pumpkin Chocolate Swirl Cheesecake: so perfect for this time of year! You'll love the earthy pumpkin, warm spice, and rich chocolate flavors.
Prep Time25 minutes
Cook Time1 hour 40 minutes
Rest Time2 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate pumpkin cheesecake, chocolate pumpkin swirl cheesecake
Servings: 10
Calories: 418kcal

Ingredients

For the Chocolate Cookie Crust

For the Pumpkin Chocolate Swirl Cheesecake Filling

Instructions

To Make the Chocolate Cookie Crust:

  • Pulse the cookies in a food processor until finely ground.
  • Add the melted butter, and continue to pulse until combined.
  • Transfer the mixture to a greased 9-inch diameter springform pan**, pressing it into an even layer at the base of the pan.

To Make the Pumpkin Chocolate Swirl Cheesecake Filling:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine the cream cheese, sugar, and cornstarch, mixing on medium speed until smooth.
  • Add the eggs, one at a time, stopping to scrape the sides and bottom of the bowl with a silicone spatula after each addition.
  • Mix in the egg yolk, cream, and vanilla.
  • Whisk the cocoa powder and water together in a medium bowl, and add about half the cheesecake batter to the mixture, stirring until blended.
  • Add the pumpkin, cinnamon, ginger, and cloves to the remaining cheesecake batter, and pour over the prepared crust.
  • Drop dollops of the chocolate cheesecake batter over the top and swirl together with a toothpick.
  • Place the cheesecake pan into a larger baking dish, and pour water into the larger baking dish until it comes about 1 1/2 inches up the sides of the cheesecake pan.
  • Bake the cheesecake for 20 minutes at 350 degrees F, then turn the oven temperature down to 250 degrees F and continue to bake for about 80 minutes more, or until the cheesecake is set around the edges but still a little wobbly towards the center.
  • Turn the oven off, open the door slightly, and allow the cheesecake to come to room temperature.
  • Chill the cheesecake for at least 2 hours before slicing.

Video

Notes

*I used a 50/50 mix of regular unsweetened cocoa powder and dark (Dutch processed) cocoa.
**A 9x3-inch round cake pan, greased and lined with a circle cut from parchment, can also be used.
A few more of my favorite cheesecake recipes:

Nutrition

Serving: 1slice | Calories: 418kcal | Carbohydrates: 53g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 642mg | Potassium: 403mg | Fiber: 3g | Sugar: 36g | Vitamin A: 6140IU | Vitamin C: 1.6mg | Calcium: 286mg | Iron: 4mg