Chocolate-Pumpkin Cheesecake

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

  1. Preheat oven to 350° F / 180° C. Butter sides of a 9 ” / 23 cm springform pan, and line bottom with parchment paper.
  2. 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.
  3. Blend cream cheese in the food processor until smooth. Add sugar, pumpkin puree, eggs, flour, cinnamon, and salt. Process until combined.
  4. 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.
  5. 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.
  6. 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.