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
- Preheat oven to 350.
- Make the crust:
- Melt 2 tablespoon of butter.
- Line bottom and two of the sides of a 9-inch square baking pan with parchment paper, leaving a slight overhand on two sides.
- Using a pastry brush, lightly brush the bottom and sides of the pan with the melted butter.
- In a food processor, you will make the crust by adding the dry ingredients. Pulse.
- With the food processor running, add a cube of butter at a time until crumbly.
- Add the vanilla bean paste. Pulse.
- With the processor running add the beaten egg and mix until it comes together; about 2 minutes.
- Press onto the bottom of the buttered baking pan.
- 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
- Make the filling:
- In a mixing bowl combine the cream cheese, salt, flour and sugar. Mix until combined; about 3 - 5 minutes.
- Add the eggs, one at a time, mixing after each addition.
- Add the vanilla extract.
- Place 3/4 of the mixture into a small mixing bowl and set aside.
- Add the pumpkin puree to the remaining batter in the mixing bowl. Mix until combined, about 1 minute.
- Do not over mix or the cheesecake will crack.
- Melt the chocolate and let cool for a 2 minutes.
- Mix the chocolate with the plain cheesecake mixture, that is in the separate mixing bowl.
- Pour the pumpkin mixture into the baking pan.
- Place dollops of the chocolate mixture over the top of the pumpkin mixture.
- Using a toothpick or knife tip, make swirls.
- Bake until the cheesecake is set, about 45 minutes. It will jiggle slightly when gently shaken.
- Cool in the pan at room temperature.
- Then chill in the refrigerator over night, in the same pan.
- With a sharp knife, cut into squares.
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