Pumpkin Chocolate Cheesecake.

Hey- remember this guy?!?!No, not the guy that would stare into space in your general direction and just totally freaked you out. Not the guy from that one band you had a crush on in junior high. And most definitely not the guy (insert your own weird acquaintance here).

Nope. This guy . . .


Hello, handsome.Remember all the wonderful reports I had about this cheesecake? The perfect pairing of pumpkin and chocolate? The intense yet light whipped airy goodness? I did. You remember that. Saweet.

And I’m guessing that by now you are aching for a how-to on this puppy. If you aren’t you should be.


Marbled goodness that makes my heart skip beats and do funny things.Quick diversion: I have been listening to the “Juno” soundtrack while writing this; however, I was just sent a dubstep playlist that I’m going to pop on. It may have some effect on my writing, maybe not. Maybe there will be crazy drops. Maybe there will be some ridiculous dance moves (on my part, feel free to join if you so desire). Just thought a fair warning was in order.

Pumpkin & Chocolate Cheesecake
serves: 12
time: 1 hr, 30 min.

1/4 cup (1/2 stick) unsalted butter, melted, plus a wee bit more for the pan
1-9oz. pkg chocolate wafer cookies (ex. Nabisco Famous Wafers)
3-8oz. pkgs cream cheese, at room temperature
1/2 cup fat-free Greek yogurt
1 cup sugar
2 Tbsp. all-purpose flour
2-2 1/2 tsp. pumpkin pie spice (to taste)
2 tsp. pure vanilla extract
3 large eggs
1-15oz. can pure pumpkin
1/2-3/4 cup bittersweet chocolate chips (2-3oz.)

Heat oven to 375 F. Coat a 9-inch spring-form pan with melted butter.

In a food processor, pulse the chocolate wafers to form fine crumbs. Add the melted butter and pulse to incorporate. Press the crumb mixture into the bottom and 2 inches up the sides of the pan. Bake until the crust is set and fragrant, about 10-12 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325 F.

Meanwhile, using an electric mixer, beat the cream cheese, yogurt, sugar, flour, pumpkin pie spice, and vanilla in a large bowl until smooth. Beat in the eggs one at a time. Beat the pumpkin into the remaining batter until fully incorporated. Pout the pumpkin batter into the cooled crust.

Melt the chocolate in the microwave according to package directions. Add the chocolate to the reserved plain batter and stir until fully incorporated.

Dollop the chocolate batter over the pumpkin batter. Using a table knife, Make decorative swirls by pulling the chocolate through the pumpkin (do not overdo it or the colors will turn muddy).
*DROP! Remember, dubstep? Or quick pause for a tip, whatever. I originally added only 1/2 cup chocolate to the batter and when I started placing it atop the pumpkin batter, it was so light and airy that when I attempted to cut it into the pumpkin, the knife when through and didn’t cut in at all. I gradually added more melted chocolate to the chocolate batter, and it thickened it up a bit more and made it much easier to cut into the cheesecake. You may have different results, which is great! Or you may just want to add more chocolate. It’s usually the wise thing to do. Ok, resume . . .

Bake the cheesecake until the edge is set and center still wobbles slightly, 50-55 minutes. Let the cheesecake cool completely in the pan, then refrigerate until chilled, at least 4 hours and up to 1 day.

Source: adapted from Woman’s Day magazine, November 17, 2011
Listening to: Juno, the sick dubstep (remember?!) 😉

OH! Also, check this out. Y.E.S.


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