Best Pumpkin Chocolate Cheesecake Recipes

WHITE CHOCOLATE PUMPKIN CHEESECAKE WITH ALMOND TOPPING

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.

CHOCOLATE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil.
• Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until lightly browned and toasted, about 15 minutes.
• Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.
• Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed.
• Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan.
• Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.

CHOCOLATE PUMPKIN CHEESECAKE SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of an 8-inch souffle dish. Place in a roasting pan that fits the dish.
• Add the cream cheese, pumpkin puree and butter to a medium bowl. Using a rubber spatula, mix together until smooth and well combined. Switch to a whisk and add the egg yolks one at a time, making sure they are fully incorporated before adding the next yolk. Add the cake flour, vanilla and cinnamon and mix well until smooth. Slowly add the milk until fully incorporated. Set aside.
• Beat the egg whites in a large bowl using an electric hand mixer on medium-high speed until soft peaks form, about 3 minutes. With the mixer running, slowly sprinkle in the sugar until glossy and stiff peaks form. Fold one-third of the egg white into the cream cheese mixture using the whisk until incorporated. Repeat with another third. Now add the cream cheese mixture into the bowl with the remaining egg white and, using a spatula, gently fold in the remaining egg white until no streaks remain.
• Pour the mixture into the prepared dish. Drizzle with the melted chocolate and run a skewer through the top to make a design. Fill the roasting pan with enough hot water to come halfway up the sides of the souffle dish and place in the oven. Bake for 10 minutes. Reduce the heat to 300 degrees F and continue to bake until the souffle is just set but still a little jiggly in the center, about 50 minutes. Allow to cool to room temperature in the water bath. Remove from the water and refrigerate to cool completely, at least 2 hours. Use a large spoon to serve the souffle.

DARK CHOCOLATE MARBLED PUMPKIN CHEESECAKE ON A BROWNIE CRUST

Steps:

• Make the crust: Heat oven to 325*F. Lightly butter a 9" springform pan.
• In a medium saucepan, melt the butter with the chocolate over low heat, stirring constantly, until melted and smooth.
• Remove pan from heat and cool slightly; stir in the sugar and egg until blended.
• In a small bowl, whisk the flour, baking powder, and salt; add to the chocolate mixture and mix until combined.
• Spread batter in the prepared pan and smooth top with a spatula; bake 10 minutes, or until risen and dry to the touch. Let cool completely.
• Wrap the outside of the springform pan in a large sheet of foil. Leave the oven on.
• Make the cheesecake: Melt the chocolate, stirring, until smooth; set aside.
• In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth.
• Add sugar and beat until light and fluffy.
• Add the eggs, 1 at a time, beating well after each addition; blend in the cornstarch and vanilla.
• Add 1 cup of the cheesecake batter to the melted chocolate; stir until well blended.
• Beat the pumpkin, cinnamon, nugmeg, and cloves into the remaining batter.
• Pour 3/4 of the pumpkin batter over the crust.
• Pour the chocolate batter over the pumpkin batter. (If the chocolate batter is too thick to pour easily, heat in the microwave for 10 seconds.).
• Spoon the remaining pumpkin batter over the chocolate batter; use a table knife to make a few decorative swirls. Do not overswirl.
• Set the pan in a medium roasting pan; add enough hot water to the roasting pan to reach halfway up the sides of the springform.
• Bake the cheesecake in the water bath in the center of the oven for 90 minutes, or until firm around the edges but slightly jiggly in the center.
• Turn the oven off, prop the door open a few inches, and let the cake stand in the water bath for 1 hour, or until completely set.
• Remove cake from the water bath and refrigerate at least 4 hours. Remove the foil and sides of springform; transfer cake to a platter, cut and serve.
• If desired, serve with a drizzle of caramel, or a mocha fudge sauce.

PUMPKIN MARBLE CHEESECAKE W/ CHOCOLATE MOUSSE

Steps:

• Crust:.
• Finely chop/grind Gingersnap cookies to create crust from the crumbs. 1 1/2 boxes of cookies will make approximately 4 cups of crumbs.
• Slowly add margarine to crumbs, while mixing. Use more margarine as needed to make crust stick to pan.
• Press crust mixture onto spring-form pan, all the way up the sides of pan.
• Bake crust at 350 degrees Fahrenheit for 10 minutes.
• Cake:.
• Combine softened cream cheese, 1/2 Cup (only) sugar, vanilla.
• Mix at medium speed until smooth/well-blended.
• Add eggs, one at a time, mixing well after each addition.
• Put aside 1 Cup of this batter and chill in fridge.
• Add remaining 1/4 Cup sugar, pumpkin, and spices to remaining batter and mix well.
• Chill pumpkin batter in fridge as well (Chilling is not necessary, but it helps maintain the layers in the next step).
• Alternately layer pumpkin and cream cheese batters over crust.
• Cut through the batters with a knife several times for a marble effect.
• Bake pie at 350 degrees Fahrenheit for 55 minutes.
• Loosen cake from sides of pan and cool before removing from pan completely.
• Topping:.
• Mix softened cream cheese and frosting together until well-blended.
• Fold in cool whip.
• Put topping on cooled cake; it should reach just under the top of the crust.
• Shave/grate chocolate bar and add on top of whipped topping for garnish.
• Also, if crust is still too tall, even out crust with knife and garnish topping cake with bits of crust as well.
• Keep refridgerated until served.

CHOCOLATE BOURBON PUMPKIN CHEESECAKE

Steps:

• Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking. In small bowl, mix Crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar, then flour, then eggs one at a time, just until blended. Remove half of the cream cheese mixture (about 3 cups) into another large bowl; reserve.
• Into remaining cream cheese mixture, stir 2 tablespoons of the bourbon, the pumpkin, 1 1/2 teaspoons bitters, the ginger, cinnamon and nutmeg with whisk until smooth. Spoon over crust in pan. Into reserved 3 cups filling, stir 2 tablespoons bourbon, the vanilla and melted chocolate; pour over pumpkin layer directly in middle of pan. This will create layers so that each slice includes some of each flavor.
• To minimize cracking, place shallow pan half full of hot water on lower oven rack. Bake cheesecake 1 hour 20 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
• Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
• Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Stir together caramel topping, 2 teaspoons bourbon and dash bitters. To serve, drizzle with caramel and sprinkle with pecans. Cover and refrigerate any remaining cheesecake.

CHOCOLATE CUPCAKES WITH PUMPKIN CHEESECAKE FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.
• Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
• Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

PUMPKIN-CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350°F with a rack in center. Bring a small pot of water (about 8 cups) to a boil. Assemble a 9-by-3-inch springform pan with raised side of bottom part facing up.
• For the Crust: In a food processor, grind wafers until fine (you should have 1 1/3 cups). Add butter, sugar, and salt; pulse until evenly moistened. Press evenly into bottom and 1/2 inch up sides of pan. Refrigerate 10 minutes. Bake until fragrant and firm, about 12 minutes. Let cool on a wire rack; reduce oven temperature to 325°F.
• For the Filling: Meanwhile, beat cream cheese and sugar on low speed until smooth; add flour and beat to combine. Add pumpkin, cinnamon, ginger, vanilla and salt; beat to combine. Beat in eggs, one at a time, beating to combine after each addition.
• Wrap springform pan in foil (to keep water from seeping in during baking); place in a roasting pan. Pour filling into crust. Place roasting pan in oven, add boiling water to come halfway up sides of springform pan. Bake until pie is puffed around edges and just a tiny bit wobbly in center, about 1 hour, 15 minutes. Transfer springform pan to wire rack; remove foil and let cool 20 minutes. Run a paring knife around edges and let cool completely on rack, about 4 hours. Transfer pan to refrigerator; cover loosely and chill at least 8 hours and up to 2 days.
• For the Caramel: Release sides of pan and remove cake. Cook sugar and 2 tablespoons water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Stop stirring and cook, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until amber, 3 to 5 minutes. Remove from heat and stir in cream and salt (it will bubble up). Return to heat and simmer 1 minute, stirring to dissolve any hardened caramel. Stir in chocolate. Let cool 20 minutes, then pour over cake.
• Return cake to refrigerator until set, at least 30 minutes and up to overnight. For the cleanest slices when serving, use a knife dipped in hot water and wiped dry after each.

CHOCOLATE-COVERED PUMPKIN CHEESECAKE POPS

Steps:

• Heat oven to 350°F with rack in middle. Oil pie plate.
• Beat cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy and smooth, then beat in egg until combined. Add pumpkin, vanilla, and pumpkin pie spice and mix on low speed until smooth.
• Pour batter into pie plate and bake until edges are set and center is still a little wobbly, 25 to 30 minutes. Transfer to a rack to let cool completely. (Cheesecake will set completely as it cools.)
• Cover cheesecake with a round of wax paper or parchment then wrap in plastic and chill until cold, at least 3 hours.
• Scoop out pumpkin cheesecake, packing cheesecake in ice cream scoop each time and leveling it off, then releasing it, flat side down, onto 2 small, wax paper-lined rimmed baking sheets. Freeze until frozen solid, at least 1 hour.
• Melt half of chocolate in a small, deep bowl set over a saucepan of barely simmering water, then remove bowl from pan.
• Working with one pan of cheesecake balls at a time (and keeping the other pan frozen), rest a cheesecake scoop on a fork and lower it into chocolate, then spoon chocolate over it to coat it completely. Let excess chocolate drip off, then scrape bottom of fork against edge of bowl and return coated ball, flat-side down, to wax paper-lined pan. Sprinkle with graham cracker crumbs and push a lollipop stick 3/4 inch through ball. Repeat with remaining balls on first baking sheet. (If cheesecake begins to soften, return to freezer to harden.) Refrigerate finished pops.
• Melt remaining chocolate in another small deep bowl in same manner and coat remaining cheesecake balls.
• Keep pops refrigerated or frozen until serving.

CHOCOLATE-PUMPKIN MARBLE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs, sugar and butter until blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
• Reduce oven temperature to 300°F. Beat cream cheese and milk in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Remove 1-1/2 cups batter; stir in melted chocolate. Add pumpkin and spice to remaining batter in bowl; mix well. Pour half the pumpkin batter over crust; top with spoonfuls of chocolate batter. Repeat layers. Swirl batters gently with knife.
• Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

CHOCOLATE-PUMPKIN CHEESECAKE BARS

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly., In a large bowl, dissolve coffee in water. Stir in the pumpkin, eggs and chocolate mixture. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray., For cheesecake batter, in a small bowl, beat cream cheese and pumpkin until smooth. Beat in the sugar, vanilla and spices. Add egg; beat on low speed just until combined. Spoon over chocolate batter. Cut through batter with a knife to swirl the cheesecake portion. Sprinkle with chocolate chips., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Refrigerate leftovers.

DOUBLE CHOCOLATE-PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F, & coat an 8 inch springform pan with nonstick spray. Set out a roasting pan larger than the springform pan.
• FOR THE CRUST, put the crumbs in a small bowl, & stir in butter until evenly moistened.
• Press firmly over the bottom of the pan.
• Bake 8-10 minutes until set, then cool on a wire rack.
• Wrap the outside of the pan with heavy-duty foil.
• Reduce oven temperature to 300 degrees F.
• At this point, set 4-6 quarts of water on to boil [to be added to the roasting pan in which the springform pan will be placed ~ to come halfway up the sides of the springform pan].
• FOR THE FILLING, put the cream cheese, sugar & cornstarch in a large bowl, & beat with a mixer on medium speed until smooth, scraping sides of the bowl several times with a rubber spatula.
• Beat in eggs, 1 at a time, just until blended.
• Beat in sour cream & vanilla to combine, then divide the batter evenly between 3 medium bowls.
• Stir melted milk chocolate into the 1st bowl of batter, & pour this chocolate mixture into the crust in an even layer.
• Whisk pumpkin & pumpkin pie spice into the 2nd bowl of batter, then carefully spoon this mixture over the chocolate layer to cover, then gently smooth into an even layer with an offset spatula [do not let the two layers of batter run together].
• Stir semisweet chocolate into the 3rd bowl of batter, then carefully spoon it over the pumpkin layer, spreading carefully & evenly as indicated above.
• Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven.
• Add boiling water, enough to come halfway up the sides of the springform pan.
• Bake 1 1/2 to 1 3/4 hours until set [to a point where the center still jiggles slightly when gently shaken ].
• Turn off the oven & leave the door closed, letting the cake cool in the oven for 1 hour. [If the cake hasn't pulled away from the sides of the pan, carefully run a thin knife around the edge of the pan to release the cake.]
• Remove the foil & cool the cake in the pan on a wire rack.
• Cover & refrigerate at least 4 hours or overnight.
• FOR THE CHOCOLATE GLAZE: In a small saucepan, stir the glaze ingredients over low heat until chocolate melts & mixture is smooth.
• Remove from heat, & cool slightly.
• Remove pan sides & place cake on a serving plate.
• Spread the glaze over the top, just to the edge. [You might even want some to drip down the side of the cake.].
• Refrigerate until glaze sets.

SPICED PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
• Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add pumpkin; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure 2 cups batter into separate bowl. Add chocolate and cayenne; mix well. Add pumpkin spice to remaining batter; mix well.
• Pour half the pumpkin batter into crust; cover with half the chocolate batter. Repeat layers; swirl gently with knife.
• Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Microwave caramels and water in microwaveable bowl on HIGH 45 sec. or until caramels are melted; stir until blended. Drizzle over cheesecake just before serving. Top with COOL WHIP.

CHOCOLATE-PUMPKIN CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
• In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
• Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
• Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
• Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
• Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
• Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

WHITE CHOCOLATE PUMPKIN CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Press cookie crumbs onto the bottom of prepared pan; set aside. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate. , In a small bowl, combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 50-55 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with chocolate curls and/or crushed cookies if desired.

PUMPKIN CHEESECAKE TOPPED CHOCOLATE BUNDT CAKE W. DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
• In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes.
• While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth - if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream.
• In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute.
• By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Stir in chocolate mini chips.
• Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached.
• Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill.
• Before serving, drizzle with dulce de leche or caramel sauce.
• Store cake in refrigerator.

PUMPKIN-CHOCOLATE CHEESECAKE PIE

Steps:

• Preheat oven to 450 degrees.
• Line crust with double thickness of aluminum foil and bake for 8 minutes.
• Remove foil and bake for 6 more minutes.
• Cool the crust.
• Reduce oven temperature to 375 degrees.
• In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
• Spread cream cheese mixture in the cooled crust.
• Sprinkle with the chopped chocolate.
• In a bowl combine pumpkin, brown sugar and spice.
• Stir in 4 eggs.
• Gradually stir in half and half.
• Slowly pour pumpkin mixture onto the chocolate layer.
• Cover pie edge with foil so it will not burn.
• Bake 60-65 minutes or until a knife inserted near the center comes out clean.
• Cool on a wire rack.
• Refrigerate within 2 hours.
• Top with more chopped chocolate if desired.

WHITE CHOCOLATE PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine gingersnap crumbs (or graham cracker crumbs) with butter. Press into the bottom of a greased 9-in springform pan. Set aside.
• in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed until combined.Stir in melted chocolate.
• Combine the pumpkin and spices in a seperate bowl; gently fold into cream cheese mixture. Pour over crust.
• Place the pan on a baking sheet and bake at 350 for 55-60 minutes or until center is set. Cool on a wire rack for 10 minutes.
• Combine topping ingredients and spread in a shallow baking pan. Bake for 10 minutes, or until golden. Be sure to stir a couple times so the almonds get toasted evenly. Cool.
• Run a knife under hot water, then around the edge of the pan to loosen cake. Cool for an hour in the refrigerator. Before serving, sprinkle topping over individual servings. Store extra in a container or ziploc bag.
• *I don't care for gingersnaps, so I use cinnamon flavored graham crackers for my crust!

PUMPKIN CHEESECAKE WITH CHOCOLATE CRUST

Steps:

• Heat oven 350°F Mix chocolate wafer crumbs, sugar and melted butter. Press mixture firmly onto the bottom of a 9-inch springform pan. Bake until crust is set. about 8 - 10 minutes. Remove from oven and cool crust completely.
• In a bowl, stir together pumpkin, brown sugar, eggs, evaporated milk, and vanilla. Set aside.
• In another large bowl, mix sugar, cornstarch, spices, and salt. Add cheese and beat on high speed until smooth. Take 1/4 of the cheese mixture and set aside for topping.
• With mixer running at low speed, add pumpkin mixture to the cheese mixture and mix until combined and smooth.
• Place springform pan with prepared crust on baking sheet (in case it leaks). Pour pumpkin mixture into pan. Drop dollops of the reserved cheese mixture over the pumpkin mixture. use a think metal spatula or a knife to gently pull the cheese dollops through the pumpkin to make swirls.
• Bake at 350°F for 50 - 60 minutes or until center of cheesecake is just set. Remove from oven and cool for 30 minutes. Cover and chill for a couple of hours. Remove sides of springform pan.

WHITE CHOCOLATE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. For crust place cookies in large food processor; process into fine crumbs. Add 2 tablespoons of the sugar and melted butter; process just until combined. Press into bottom of 9 -inch springform pan; set aside.
• For filling place cream cheese and 1 cup of the sugar in food processor; process until smooth. Add pumpkin, melted chocolate, eggs, cinnamon, vanilla and nutmeg; process until combined. Pour into crust-lined pan. Place springform pan in shallow baking pan.
• Bake 55 to 60 minutes or until center appears nearly set when gently shaken. Remove; cool on wire rack 30 minutes.
• Meanwhile, for Almond Topping combine almonds, 2 tablespoons butter and 1 teaspoon sugar in food processor; cover and process until combined. Spread evenly in shallow baking pan. Bake 10 to 12 minutes until toasted, stirring occasionally.
• Sprinkle almond topping on cheesecake. Loosen and remove sides of springform pan. Cool cheesecake 1 hour more. Cover loosely; chill at least 4 hours or overnight.
• ** Cool and chill time extra and not included in prep or cooking time.