Pumpkin Cheesecake

Who loves pumpkin? We do!

We set out to make a memorable dessert that would be appropriate for fall or the upcoming holidays. The criteria included that it had to be easy to make, show-stopping delicious, and pumpkin flavored. So we set out to create a cheesecake that is pumpkie pie delicious with a swirl of chocolate truffle filling. Voila!

Here is the recipe:

Pumpkin Chocolate Swirl Cheesecake

1 package of Oreo cookies, ground in a food processor
16 ounces cream cheese, room temperature
1 cup sugar
2 large eggs
1. 15-ounce can of pumpkin puree
1 tablespoon pumpkin pie spice
1/4 cup sour cream
8-ounce chocolate bar, melted

Press the Oreo cookie crumbs into the bottom of a greased and paper-lined springform pan.

Cream the cream cheese and sugar in a mixing machine or a bowl with an electric beater. Blend in the eggs one by one, scraping the bowl between each addition. Add the pumpkin, spice, and sour cream, scrape the bowl and blend well.

Pour all but one cup of mixture into the springform pan. Mix the remaining cup of batter with the chocolate and blend well. Heat a little if it gets too thick. Swirl the chocolate into the pumpkin cheesecake mix, so it forms a marble design.

Wrap the sizes of the pan with wet tea towels. Place on a sheet tray. Bake for one hour at 350 degrees. Remove from oven and chill for a few hours.

Cut and serve with chocolate sauce. We made a pumpkin using marzipan flavored with chocolate and a little cinnamon bark slice.

Here is our behind the scenes video with a how-to narration. Enjoy!