{"id":8797,"date":"2019-11-01T12:16:42","date_gmt":"2019-11-01T16:16:42","guid":{"rendered":"https:\/\/pricechopperready.com\/home\/?p=8797"},"modified":"2019-11-07T13:39:19","modified_gmt":"2019-11-07T18:39:19","slug":"pumpkin-chocolate-swirl-cheesecake","status":"publish","type":"post","link":"https:\/\/pricechopperready.com\/home\/pumpkin-chocolate-swirl-cheesecake\/","title":{"rendered":"Pumpkin Chocolate Swirl Cheesecake"},"content":{"rendered":"

\"Pumpkin

\n\"download\"\"Email<\/a><\/p>\n

Pumpkin Chocolate Swirl Cheesecake<\/span><\/h1>\n

Prep: 40 minutes plus cooling and chilling
\nBake: 1 hour 20 minutes \u2022 Serves: 12<\/span> <\/p>\n

Crust<\/span><\/p>\n

<\/span>PICS nonstick cooking spray<\/strong>
\n1-1\/2 <\/span>cups finely ground PICS cream-filled chocolate sandwich cookies<\/strong> (about 18 cookies)
\n5 <\/span>tablespoons PICS unsalted butter<\/strong>, melted
\n1 <\/span>tablespoon PICS granulated sugar<\/strong><\/p>\n<\/div>\n

Filling<\/span><\/p>\n

3 <\/span>packages (8 ounces each) PICS cream cheese<\/strong>, softened
\n1 <\/span>cup PICS granulated sugar<\/strong>
\n1 <\/span>cup PICS 100% pure pumpkin<\/strong>
\n1-1\/2 <\/span>teaspoons pumpkin pie spice
\n1-1\/2 <\/span>teaspoons PICS vanilla extract<\/strong>
\n1 <\/span>teaspoon PICS ground cinnamon<\/strong>
\n1\/4 <\/span>teaspoon PICS salt<\/strong>
\n6 <\/span>tablespoons PICS sour cream<\/strong>
\n5 <\/span>PICS large eggs<\/strong>, room temperature
\n1-1\/3 <\/span>cups PICS heavy cream<\/strong>
\n1\/2 <\/span>cup plus 2 tablespoons chopped bittersweet chocolate<\/p>\n<\/div>\n

1.<\/span>Prepare Crust: Adjust oven rack to middle position; preheat oven to 350\u00b0. Wrap exterior of 9-inch springform pan, including base, in double layer of aluminum foil; spray pan with cooking spray.
\n<\/span><\/p>\n

2.<\/span>In small bowl, combine cookie crumbs, butter and sugar; press firmly onto bottom and 1-inch up sides of prepared pan. Place on 17 x 12-inch rimmed baking pan; bake 8 minutes or until firm. Remove springform pan from baking pan; let cool. Fill baking pan in oven halfway with water; close oven.
\n<\/span><\/p>\n

3.<\/span>Prepare Filling: In large bowl, with mixer on medium speed, beat cream cheese 4 minutes or just until smooth; scrape down sides of bowl with rubber spatula. Add sugar and beat 2 minutes or until combined; scrape bowl. Add pumpkin, pumpkin pie spice, vanilla extract, cinnamon and salt; beat on medium-low speed 1 minute or until combined. Add sour cream and beat 2 minutes or until combined; scrape bowl. Add eggs, 1 at a time, beating 30 seconds after each addition; scrape bowl. Add 1 cup cream; beat on low speed 1 minute or until combined.
\n<\/span><\/p>\n

4.<\/span>In small saucepot, heat remaining 1\/3 cup cream over medium heat 1 minute or until tiny bubbles appear around sides of pan and cream steams but is not boiling (about 185\u00b0); remove from heat and add chocolate. Let stand 2 minutes; whisk until combined. Stir 1 cup pumpkin mixture into chocolate mixture until well combined.
\n<\/span><\/p>\n

5.<\/span>Pour remaining pumpkin mixture into Crust. Using a tablespoon, drop heaping dollops of pumpkin-chocolate mixture over top of pumpkin mixture (some mixture may sink). With a wooden skewer or toothpick, swirl pumpkin-chocolate mixture into pumpkin mixture to create a marbled effect.
\n<\/span><\/p>\n

6.<\/span>Carefully place springform pan in center of water-filled baking pan in oven. Bake 1 hour 20 minutes or until edges of cheesecake are set and center jiggles, rotating cheesecake halfway through baking time.
\n<\/span><\/p>\n

7.<\/span>Remove foil from pan; cool on wire rack 1 hour, then refrigerate 3 hours or until cold. Cover and refrigerate overnight. Run small, sharp knife around edge of cheesecake to loosen; remove outer ring of pan. Cut cheesecake into slices to serve.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving:
\n578 Calories, 45g Fat (25g Saturated), 181mg Cholesterol,
\n333mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Protein
\n<\/span><\/p>\n

Chef Tip:<\/span><\/span>
\nUse a food processor with the knife blade attached to pulse the cookies to fine crumbs.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pumpkin Chocolate Swirl Cheesecake Prep: 40 minutes plus cooling and chilling Bake: 1 hour 20 minutes \u2022 Serves: 12<\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[13,5],"tags":[],"class_list":["post-8797","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes"],"_links":{"self":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/8797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/comments?post=8797"}],"version-history":[{"count":3,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/8797\/revisions"}],"predecessor-version":[{"id":8818,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/8797\/revisions\/8818"}],"wp:attachment":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/media?parent=8797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/categories?post=8797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/tags?post=8797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}