Just because Thanksgiving is over doesn’t mean pumpkin season is done. Pumpkin pie is a big seller all the way through the new year. This recipe from Everyday Food magazine takes pumpkin up a notch with chocolate in a simple cheesecake. Instead of traditional slices, this cheesecake is served in bars. Chocolate wafer cookies are typically sold near the ice cream toppings at the supermarket. Be sure to use regular cream cheese, not reduced-fat or fat-free. If you would like to make your own pumpkin pie spice, check out this homemade mixture of cinnamon, ginger, allspice, cloves, and nutmeg.
For the crust:
20 chocolate wafer cookies
2 tbsp sugar
4 tbsp unsalted butter, melted
For the filling:
2 pkg (8 0z each) cream cheese
1 cup sugar
1 cup canned solid-pack pumpkin puree
3 large eggs
3 tbsp all-purpose flour
1 tsp pumpkin pie spice
1/2 tsp salt
4 oz semi-sweet chocolate, chopped
Preheat oven to 350F and line the bottom of an 8-inch square baking pan with parchment paper or aluminum foil, or coat with cooking spray.
In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs). Add butter and pulse until moistened. If you do not have a food processor, crush cookies in a large, zip-locked baggie with a rolling pin and mix with sugar and melted butter.
Press mixture into the bottom of the prepared pan. Bake until fragrant and slightly firm, about 10 to 12 minutes. Set aside to cool.
Place cream cheese in a food processor or blend with a hand mixer until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin pie spice, and salt. Mix until combined.
Place chocolate in a microwave-safe bowl, microwave in 30-second increments, stirring between each, until melted and smooth. Add 1 cup of the pumpkin mixture and stir to combine.
Pour remaining pumpkin mixture into prepared pan, over the crust. Drop dollops of chocolate mixture onto the pumpkin mixture. Drag the blade of a paring knife through the chocolate and pumpkin mixtures several times to make a marbled pattern.
Bake until cheesecake is set but jiggles slightly when gently shaken, about 30 to 40 minutes depending on the oven.
Cool in pan on a wire rack. Cover and chill until firm, at least 2 hours. Cheesecake can be stored for up to 2 days before serving.
To serve, cut into squares with a knife dipped in warm water.
