Pumpkin Cheesecake with Chocolate Swirls

I normally bake cheesecake bars with a gingersnap crust and maple swirls, which is heavenly. This time I wanted to add chocolate, deep-dark, bittersweet chocolate.

The cheesecake bars turned out perfectly. The mild sweetness of the pumpkin went perfectly with dark chocolate. 

To make the crust

  • 1 cup all-purpose flour
  • 1 egg yolk, beaten
  • 0.25 tsp salt
  • 2 tsp vanilla bean paste
  • 0.25 cup sugar
  • 1 stick unsalted butter, cubed
  1. Preheat oven to 350.
  2. Make the crust:
  3. Melt 2 tablespoon of butter.
  4. Line bottom and two of the sides of a 9-inch square baking pan with parchment paper, leaving a slight overhand on two sides.
  5. Using a pastry brush, lightly brush the bottom and sides of the pan with the melted butter.
  6. In a food processor, you will make the crust by adding the dry ingredients. Pulse.
  7. With the food processor running, add a cube of butter at a time until crumbly.
  8. Add the vanilla bean paste. Pulse.
  9. With the processor running add the beaten egg and mix until it comes together; about 2 minutes.
  10. Press onto the bottom of the buttered baking pan.
  11. Place in the fridge for at least an hour.

To make the filling

  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 4 Tbsp all-purpose flour
  • 3 large eggs
  • 1.5 cup pumpkin puree
  • 0.75 cup sugar
  • Ounce whole fat (delicious) cream cheese
  • 4 Ounce dark chocolate
  1. Make the filling:
  2. In a mixing bowl combine the cream cheese, salt, flour and sugar. Mix until combined; about 3 - 5 minutes.
  3. Add the eggs, one at a time, mixing after each addition.
  4. Add the vanilla extract.
  5. Place 3/4 of the mixture into a small mixing bowl and set aside.
  6. Add the pumpkin puree to the remaining batter in the mixing bowl. Mix until combined, about 1 minute.
  7. Do not over mix or the cheesecake will crack.
  8. Melt the chocolate and let cool for a 2 minutes.
  9. Mix the chocolate with the plain cheesecake mixture, that is in the separate mixing bowl.
  10. Pour the pumpkin mixture into the baking pan.
  11. Place dollops of the chocolate mixture over the top of the pumpkin mixture.
  12. Using a toothpick or knife tip, make swirls.
  13. Bake until the cheesecake is set, about 45 minutes. It will jiggle slightly when gently shaken.
  14. Cool in the pan at room temperature.
  15. Then chill in the refrigerator over night, in the same pan.
  16. With a sharp knife, cut into squares.
  17. Serve.
  18. Eat.

Read more from Chez Us.