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    You are in: Home / Recipes / Pumpkin Chocolate Swirl Cheesecake Recipe
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    Pumpkin Chocolate Swirl Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Annisette's Note:

    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.

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    9-inch ...

    Units: US | Metric




    1. 1
      Preheat oven to 350F degrees.
    2. 2
      MAKE CHOCOLATE CRUST: Coat 9 inch springform pan with cooking spray.
    3. 3
      In medium bowl, combine graham cracker crumbs and butter. Press into springform pan. Bake 10 minutes.
    4. 4
      MAKE CHEESECAKE FILLING: Place chocolate in microwave-safe bowl. Microwave on medium power, stirring every 30 seconds to heat evenly. Set aside.
    5. 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. 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. 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. 8
      Cool completely on a wire rack. Chill well before unmolding and serving.

    Ratings & Reviews:


    Nutritional Facts for Pumpkin Chocolate Swirl Cheesecake

    Serving Size: 1 (2163 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4226.0
    Calories from Fat 1606
    Total Fat 178.4 g
    Saturated Fat 107.5 g
    Cholesterol 1137.5 mg
    Sodium 4044.2 mg
    Total Carbohydrate 534.6 g
    Dietary Fiber 10.2 g
    Sugars 434.1 g
    Protein 136.4 g

    The following items or measurements are not included:

    chocolate graham cracker crumbs

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