Stunning chocolate cheesecake with a pumpkin twist. Great Thanksgiving dessert.
for the crust:
- 5 oz / 140 g chocolate cookies
- 4 tbsp / 55 g butter
for the filling:
- 1 lb / 450 g cream cheese
- ½ cup sugar
- 1 cup pumpkin puree
- 3 large eggs
- 3 tbsp all-purpose flour
- 1 tsp cinnamon
- ½ tsp salt
- 4 oz / 110 g semisweet chocolate
- Preheat oven to 350° F / 180° C. Butter sides of a 9 ” / 23 cm springform pan, and line bottom with parchment paper.
- Ground cookies in a food processor until finely ground. Melt butter and pour over crumbs, pulse until moistened. Transfer to prepared pan, and press into bottom to form even layer. Bake 13-15 mins, until slightly firm. Set aside to cool.
- Blend cream cheese in the food processor until smooth. Add sugar, pumpkin puree, eggs, flour, cinnamon, and salt. Process until combined.
- Melt chopped chocolate in a bowl, set over boiling water, stirring constantly. When completely melted, add 1 cup of the pumpkin mixture, and stir to combine.
- Pour remaining pumpkin mixture into pan. Drop dollops of chocolate mixture on top, and make swirls by draging the blade of a knife through the chocolate and pumpkin mixtures several times. Bake for 45 mins, until set but slightly jiggly when shaken.
- To prevent cracking, slightly open the oven and let it cool inside for 1 hour. Run the blade of a knife on the sides of pan, cover with plastic wrap,and chill for at least 2 hours. Release from springform pan and transfer to a serving plate.
