Pumpkin Chocolate Swirl Cheesecake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. Ingredients:
1 1/2 cups chocolate graham cracker crumbs |
4 tablespoons unsalted butter, melted |
4 ounces bittersweet chocolate |
2 cups low fat cottage cheese |
2 (8 ounce) packages neufchatel cheese, softened |
2 cups light brown sugar |
3 large eggs |
1/3 cup flour |
1 (15 ounce) can pumpkin |
1 1/2 tablespoons ground ginger |
1 1/2 tablespoons cinnamon |
2 teaspoons vanilla extract |
1 teaspoon nutmeg |
Directions:
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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