“A pumpkin and spice cheesecake with a chocolate swirl. From Nov/Dec VT 2006. Prep and cooking times are approximate, and don't include cooling or chilling before serving.”
1hr 30mins
1 9-inch cheesecake

Ingredients Nutrition


  1. Preheat oven to 350F degrees.
  2. MAKE CHOCOLATE CRUST: Coat 9 inch springform pan with cooking spray.
  3. In medium bowl, combine graham cracker crumbs and butter. Press into springform pan. Bake 10 minutes.
  4. MAKE CHEESECAKE FILLING: Place chocolate in microwave-safe bowl. Microwave on medium power, stirring every 30 seconds to heat evenly. Set aside.
  5. In food processor, blend cottage cheese until smooth (about 3 minutes). Add Neufchatel cheese, brown sugar, eggs, and flour. Process until smooth. Add pumpkin, ginger, cinnamon, vanilla, and nutmeg. Process 1 minute, or until smooth.
  6. Whisk 1 cup of the cheese batter into the melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter and swirl with a knife.
  7. Bake the cheesecake for 1-1/2 hours, or until the top is firm and the cake begins to pull away from the sides of the pan.
  8. Cool completely on a wire rack. Chill well before unmolding and serving.

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