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Marbled Chocolate Pumpkin Cheesecake

Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 12 slices

Ingredients

For the Chocolate Cookie Crust

  • 24 chocolate sandwich cookies about 9 oz, crushed
  • 5 tablespoons butter melted
  • ¼ teaspoon salt

For the Pumpkin Filling

  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt

For the Chocolate Swirl

  • 4 oz dark or bittersweet chocolate melted

Instructions

Make the Chocolate Cookie Crust

  • Heat the oven to 350F. Crush the cookies into fine crumbs and stir in the melted butter and salt until the mixture clumps.
  • Press into the bottom and slightly up the sides of a 9-inch springform pan. Bake 10 minutes, then set aside to cool.

Make the Pumpkin Filling

  • Reduce the oven to 300F. Beat the cream cheese, sugar, and flour until smooth, scraping the bowl often.
  • Mix in the pumpkin puree, vanilla, spices, and salt until just blended.
  • Add the eggs one at a time on low speed, stopping as soon as each disappears. Do not overmix.

Make the Chocolate Swirl and Marble

  • Scoop out about 1 cup of the pumpkin batter and stir the melted chocolate into it.
  • Pour the plain pumpkin batter into the crust, then dollop the chocolate batter over the top in spoonfuls.
  • Drag a knife through the dollops once in a loose figure-eight for a marbled top. Do not overwork it.

Bake and Cool

  • Bake at 300F for 55 to 70 minutes, until the edges are set and the center still jiggles slightly.
  • Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Chill and Serve

  • Run a thin knife around the edge, then refrigerate at least 4 hours, preferably overnight.
  • Slice with a hot, wiped knife for clean marbled wedges.

Notes

  • Room temperature matters: soften the cream cheese and eggs for an hour to avoid lumps.
  • Marble once: drag the knife through the dollops a single time so the swirl stays crisp instead of muddy.
  • No water bath needed: the low bake and slow oven cool-down keep the top smooth.
  • Bars option: press into a 9x13 pan and bake about 40 minutes for cheesecake bars.