Monday, December 5, 2011

Swirled Pumpkin and Chocolate Cheesecake



This is the cake I should NEVER  have made!  I should have just gone with some small premade pie crust and a quick cheesecake because then I would have been safe.  But no!  I saw this recipe in Woman's Day and thought "Hey, why not?"  I mean it's pumpkin and cheesecake topped with dark chocolate - that's not at all dangerous right?  Well you guys, this is definitely one of those desserts that is worth every calorie.  It is just that good - did I mention the dark chocolate?  The original recipe calls for a chocolate crust but I went with graham cracker - I just love a good homemade graham cracker crust - and so does my niece who I thought would be swayed to eat this because of said crust (she is a cheesecake lover and wouldn't go near it - she needs her premade and just fill cheesecake - but I love you A if your reading this!)  I loved the way the dark chocolate tasted with the creamy cake and the spice from the pumpkin - it is a definite keeper! Enjoy!!


recipe from Woman's Day
What you need:
1/4 cup (1/2 stick) unsalted butter, melted, plus more for the pan
 9-oz pkg chocolate wafer cookies (such as Nabisco Famous Wafers) I used Graham Crackers
3 8-oz pkgs 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 15-oz can pumpkin puree
1/3 cup bittersweet chocolate chips 

What you do:
Heat oven to 375°F. Coat a 9-in. springform pan with melted butter.
In a food processor, pulse the chocolate wafers to form fine crumbs. Add the melted butter and pulse to incorporate. Press the crumb mixture into the bottom and 2 in. up the sides of the pan. Bake until the crust is set, about10 to 12 minutes. Transfer crust to a wire rack and cool. lower the oven temperature to 325°F.
In an electric mixer, beat the cream cheese, yogurt, sugar, flour, pumpkin pie spice and vanilla in a bowl until smooth. Beat in the eggs one at a time. Transfer 1 cup of the batter to a bowl. Mix the pumpkin into the remaining batter until fully incorporated. Pour the pumpkin batter into the cooled crust.
Melt the chocolate in the microwave according to package directions or over in a bowl set over a pot of hot water on the stove. Add the melted chocolate to the reserved plain batter and stir until fully incorporated.
Dollop the chocolate batter over the pumpkin batter. Using a knife, make decorative swirls by pulling the chocolate through the pumpkin (do not overdo it or the colors will turn muddy).
Bake the cheesecake until the edge is set and center still wobbles slightly, 50 to 55 minutes. Let the cheesecake cool completely in the pan, then refrigerate until chilled.

18 comments:

  1. Oh My Gosh! YUMMY!!!!!! Thanks for sharing!

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  2. Yum! I can see this being eaten VERY quickly in our house!

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  3. This looks so good and beautiful! Thanks so much for linking up to Made With Love at Sew Chatty! I'm featuring you on the FB page today! http://www.facebook.com/SewChatty

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  4. Storebought cakes really are so easily resistible, aren't they? But homemade...you'd have to tie me down. This cheesecake looks so good!

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  5. What an interesting flavor combination! Looks gorgeous. :-)

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  6. Yummm - the best of both worlds :)
    If you get a chance - love for you to link up to my "Made by ME" linky party: http://www.jaqsstudio.com/2011/12/made-by-me-9-linky-party-and-features.html

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  7. This looks fantastic and the best combination of flavors! Come visit us. We have some terrific recipes this week. Pretzel Heath Bark and be sure to register to win our party dress giveaway. Today is the last day! Look for the Shabby Apple post.

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  8. Hi There,
    I usually never comment on recipes but this looks to good to resist. I love pumpkin chocolate cookies, so I can only imagine how this tastes! Nice job. Visiting from Lil Luna!

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  9. yummy come see what shared at http://shopannies.blogspot.com

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  10. pumpkin and chocolate are so good together. And in a cheesecake? Yum!

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  11. This is sooo good! Made mine with a few substitutions based on what I had on hand (RF cream cheese; sour cream instead of yogurt; 1tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg for lack of pumpkin pie spice). The pumpkin lightens it and is a nice contrast to the dark chocolate.

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  12. Hi Danielle,
    What a beautiful Cheesecake, it looks delicious. I just love the pumpkin and chocolate combination. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

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  13. WOW! That looks insanely good!

    Stopping by from Tasty Tues

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  14. I featured your project today :)

    http://www.jaqsstudio.com/2011/12/made-by-me-10-linky-party-and-features.html

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  15. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Have a great week and enjoy your new Red Plate!
    Miz Helen

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