Pumpkin Cheesecake Swirls

I think by now we can all tell that Fall is just around the corner! That means pulling out those fabulous winter coats, and boots and scarves… oh I can’t even wait! (even though there really is no “real” winter in LA – I still pretend)

In honor of fall, Maria from Two Peas their Pod and I, decided to team up to bring you some fabulous fall recipes from our kitchens to yours! Maria and I have been friends on our blogs, twitter and facebook for quite some time now… but it wasn’t until Blogher a few weeks ago when we finally met! We have a ton in common so its only right that we bring your this fabulous feature for the coming weeks…

It’s happening every Friday, that way you can try some of these fantastic recipes over the weekend! These are tried and true recipes and will surely bring a smile to your face, as well as your friends and family! Give them a try, let us know how they turn out – even send us some pictures, we would love to see them!

To kick things off I started off with Chocolate Pumpkin Cheesecake Swirls!

I made my own crust, making sure for every Oreo that I ate – one was used for the crust. It’s a good system. It works for me.

Making your own crust is sooo easy if you have a food processor – not to mention its fresh! Just add the oreos a tad of melted butter and pulse away! simple. easy. and so delicious.

And then you mix together all the magic and this is what it will look like. Pure deliciousness.

Pumpkin Swirl Cheesecake:
Adapted from Martha Stewart

The Crust:

• 20 chocolate wafer cookies, middle removed
• 2 tbsp sugar
• 4 tbsp unsalted butter, melted

The Filling:

• 16 oz cream cheese
• 1 cup sugar
• 1 cup canned solid-pack pumpkin puree
• 3 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon pumpkin-pie spice
• 1/2 teaspoon salt
• 4 ounces semisweet chocolate, chopped

Directions

1. Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper, leaving an overhang on all sides. Set aside.
2. In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
3. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
4. Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
5. Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside. **Note** When I added my pumpkin mixture to the chocolate it got really chunky – so if this happens to you – just blend it in another bowl in your food process and all problems will be solved!
6. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
7. Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

Check out Maria’s Pumpkin Blondie Brownies here – Two Peas their Pod

Thanks for sharing...

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