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Pumpkin Chocolate Swirl Cheesecake

Active Time: 40 minutes
Total Time: 1 hour 20 minutes plus cooling and chilling
Serves: 12


Schnucks nonstick cooking spray
2 cups graham cracker crumbs
3/4 cup plus 2 tablespoons Schnucks granulated sugar, divided
1/2 cup Schnucks unsalted butter (1 stick), melted
1/3 cup Schnucks whipping cream
3/4 (4-ounce) bar Baker’s® bittersweet baking chocolate squares, chopped
3 packages (8 ounces each) cream cheese
1 tablespoon McCormick® pure pumpkin pie spice extract
3 Schnucks large eggs
1 can (15 ounces) 100% pure pumpkin

1. Preheat oven to 350°F. Tightly wrap bottom of 9-inch springform pan with double layer of 12-inch square sheets heavy-duty aluminum foil. Spray inside pan with cooking spray. In tea kettle or saucepan, heat water for waterbath.

2. In small bowl, combine graham cracker crumbs, 2 tablespoons sugar and butter until well combined. Press crumb mixture evenly into bottom of springform pan.

3. In small saucepan, heat cream to simmering over medium heat; remove from heat. Add chocolate and let stand 2 minutes; stir until smooth.

4. Meanwhile, in large bowl, with mixer on low speed, beat cream cheese and remaining 3/4 cup sugar until just combined. Increase speed to medium; beat 5 minutes or until light and fluffy, scraping bowl occasionally. Reduce speed to low; beat in pumpkin spice extract and eggs, 1 at a time, until combined, scraping bowl after each addition. Stir in pumpkin.

5. In small bowl, reserve 2/3 cup pumpkin-cream cheese mixture; stir in cooled chocolate mixture until well combined. Pour remaining pumpkin-cream cheese mixture into prepared pan over crust. Dollop chocolate cheesecake mixture by tablespoonful on top of pumpkin- cream cheese mixture. With wooden skewer or pick, swirl through the chocolate mixture into pumpkin-cream cheese mixture to create marbled effect.

6. Prepare water bath by placing large rimmed baking pan in oven on center rack; place pan with cheesecake in center of rimmed baking pan. Carefully pour boiling water into rimmed baking pan; fill just below rim of baking pan. Bake 55 to 60 minutes or until edges of cheesecake are firm and center still has a slight jiggle. Transfer cheesecake to wire rack; cool 45 minutes; allow water bath to cool completely in oven before removing.

7. Loosely cover cheesecake; refrigerate at least 4 hours or up to overnight. Run knife around outer edge of cheesecake to release springform ring; run knife under crust to release from bottom of pan. Transfer cheesecake to serving platter.

Each serving: about 480 calories, 35 g total fat (19 g saturated), 145 mg cholesterol, 300 mg sodium, 37 g carbohydrate, 3 g fiber, 25 g sugars, 7 g protein

Cook’s Wisdom
Slice cheesecake with knife warmed in hot water, wiping blade after each slice.