SWIRLED PUMPKIN & CHOCOLATE CHEESECAKE

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Member Recipe By Lyndzey

ingredients 11
Prep Time 30 min
Total Time 1 hr 30 min

Ingredients

1/4: cup unsalted butter, melted

1: 9-oz. package chocolate wafer cookies (such as Nabisco Famous Wafers)

3: 8-oz. packages cream cheese, at room temperature

1/2: cup fat-free Greek yogurt

1: cup sugar

2: tbsp. all-purpose flour

2: tsp. pumpkin pie spice

2: tsp. pure vanilla extract

3: large eggs

1: 15-oz. can pure pumpkin

1/3: cup bittersweet chocolate chips (2 oz.)

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Directions

1 Heat oven to 375 degrees. Coat a 9-inch springform pan with melted butter.
2 In a food processor, pulse the chocolate wafers to form fine crumbs. Add the melted butter and pulse to incorporate. Press the crumb mixture into the bottom and 2-inches up the sides of the pan. Bake until the crust is set and fragrant, 10-12 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325 degrees.
3 Meanwhile, using an electric mixer, beat the cream cheese, yogurt, sugar, flour, pumpkin pie spice and vanilla in a large bowl until smooth. Beat in the eggs one at a time. Transfer 1 cup of the batter to a bowl. Beat the pumpkin into the remaining batter until fully incorporated. Pour the pumpkin batter into the cooled crust.
4 Melt the chocolate in the microwave according to package directions. Add the chocolate to the reserved plain batter and stir until fully incorporated.
5 Dollop the chocolate batter over the pumpkin batter. Using a table knife, make decorative swirls by pulling the chocolate through the pumpkin (do not overdo it or the colors will turn muddy).
6 Bake the cheesecake until the edge is set and center still wobbles slightly, 50 to 55 minutes. Let the cheesecake cool completely in the pan, then refrigerate until chilled, at least 4 hours and up to 1 day.