Pumpkin Cheesecake with Chocolate Swirl

This recipe is adapted from Fine Cooking; the combo of chocolate and pumpkin is very nice. The recipe instructs you to wrap the cheesecake pan like a mummy in aluminum foil and then put it in a boiling hot water bath. I never do a water bath for cheesecakes because the risk of severe burns and a waterlogged cheesecake is too great (in my opinion)– also it seems like a lot of extra work. I don’t mind a couple of cracks on the top and I do not feel that the flavor or texture is compromised. In the spirit of disclosure, I did not make the whipped cream; it seemed kind of unnecessary but I will put the recipe down in case you decide to make it.

For the Crust:
5 oz. Nabisco Famous chocolate wafer cookies
2 T sugar
3 T butter, melted

Preheat oven to 350ยบ; process the cookies and sugar until finely ground. Add the melted butter and pulse a few times until well-combined. Press the crumbs into a 9″ springform and bake for 8 minutes.

For the Filling:
1 lb cream cheese, softened
1 cup sugar
1 cup canned pumpkin puree
1 t pumpkin pie spice
1/2 t vanilla paste or extract
2 eggs
1 egg yolk
1 cup plus 1/3 cup heavy cream
3 oz. bittersweet chocolate

Beat the cream cheese with the paddle attachment until smooth; add the sugar and beat until combined. Add the pumpkin, pumpkin pie spice, and vanilla and mix until smooth, scraping the bowl on occasion. Mix in the eggs and then the 1 cup of heavy cream.

Heat the remaining 1/3 cup cream with the chocolate over low heat, stirring constantly until the chocolate is melted. Let this sit for a few minutes and then whisk 1/2 cup of the pumpkin batter into the chocolate. Pour the pumpkin batter into the crust and then drop dollops (2 heaping tablespoons at a time) over the batter. Using a toothpick swirl the batter by pretending to write cursive L’s. Bake 1 hour 25 minutes. Turn off the oven and leave the cake inside with the door ajar for another 45 minutes. Refrigerate overnight.

For the Whipped Cream:
3/4 cup heavy cream
1/4 cup sour cream
1 T honey
1/2 t vanilla

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