pumpkin-chocolate-038One of my favorite all-time favorite desserts is cheesecake! Today I’m sharing a cheesecake recipe perfect for Halloween or the holidays in general. Hope you enjoy it as much as I do!

3/4 cup graham cracker crumbs
3 tablespoons light brown sugar
5 tablespoons unsalted butter
1 ½ teaspoons vanilla extract

3 ounces bittersweet chocolate, chopped
1/4 to 1/3 cup heavy cream

TWO- 8 ounce packages natural cream cheese, room temperature
2/3 cup sugar
1/2 canned pumpkin (NOT pie filling)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup heavy cream
5 eggs

Preheat oven to 275 degrees. Combine ingredients for the crust and press into the bottom of a buttered 9-inch square cake pan with 2-inch sides.

Prepare the swirl by melting the chocolate with the cream in the top of a double boiler, or in a bowl over simmering water. Stir until smooth and then set aside, keeping it warm.

Combine ingredients for the filling and pour over crust. Drizzle a spiral pattern with the chocolate on top and draw through the batter with a knife.

Place the cheesecake pan in a larger baking pan and pour 1/2 inch of boiling water into the larger baking pan. Bake in the center of the preheated oven for 1 hour or until the center is not soupy.

Cool at room temperature and chill at least 2 hours before serving.

I hope you’ll try it and enjoy it as much as I do. If cheesecake isn’t your thing, what’s your favorite dessert? Unfortunately I’m not able to eat it this year as it’s not on the “approved food list,” so please share with those who can, and have a piece for me!


photo credit: afewshortcuts.com

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