ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin-Chocolate-Swirl Cheesecake

Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
Prep time 10 mins
Cook time 1 hr, 45 mins
Chill time 2 hrs
Yield Serves: 12
Family and guests alike will give thanks over this decadent, seasonal Pumpkin-Chocolate-Swirl Cheesecake.


  • 15 whole graham crackers, broken into small pieces
  • 1/3 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 4 ounces bittersweet chocolate, chopped
  • 2 cups cottage cheese
  • 2 8-oz. packages cream cheese, at room temperature
  • 2 cups packed light brown sugar
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1 15-oz. can pure pumpkin
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Nutrition Information

  • calories 523
  • fat 27 g
  • satfat 15 g
  • protein 12 g
  • carbohydrate 64 g
  • fiber 3 g
  • cholesterol 115 mg
  • sodium 433 mg

How to Make It

  1. Preheat oven to 375°F; butter a 10-inch nonstick springform pan.

  2. Blend graham crackers and sugar in a food processor until ground. Pulse in butter to blend. Press mixture over bottom and 1 inch up sides of pan. Bake until lightly browned, about 15 minutes. Let cool on a wire rack. Reduce oven temperature to 325°F. Wrap bottom and sides of springform with 2 layers of foil.

  3. Melt chocolate in a bowl set over a pan of simmering water.

  4. Blend cottage cheese in a food processor until smooth. Add cream cheese, sugar, eggs and flour; process until smooth. Transfer to a bowl; stir in pumpkin, ginger, cinnamon, nutmeg, vanilla and salt.

  5. Stir about 1 1/2 cups of batter into melted chocolate. Pour remaining batter into springform. Drop large spoonfuls of chocolate mixture over batter; use tip of a sharp knife to make decorative swirls.

  6. Bring a kettle of water to a boil. Place springform in a large roasting pan. Transfer to oven. Carefully pour in boiling water to reach halfway up sides of springform. Bake until cake is just firm in the center and cheesecake starts to pull away from sides of springform, about 1 1/2 hours. Remove springform from roasting pan; let cool completely on a wire rack. Cover and chill for at least 2 hours before serving. (Can be made up to 3 days ahead. Cover and chill.)