Pumpkin Chocolate Swirl Cheesecake

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.

• Ready In: 1 hr 30 mins
• Yields: 1 9-inch cheesecake

Ingredients

• CHOCOLATE CRUST

• 1 1⁄2 cups chocolate graham cracker crumbs
• 4  tablespoons unsalted butter, melted

• CHEESECAKE

• 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.