This season I bought a small load of excellent butternut squash, and decided to use it instead of pumpkin (to great results). I made pumpkin pie, pumpkin latte, and now I used the last of it in this pumpkin-chocolate cheesecake swirl cheesecake. And that’s not forgetting the caramel topped pumpkin cheesecake of yesteryear. The recipe called for a square pan, ultimately yielding 4×4 (16) squares. I used a rectangular dish to yield 3×5 (15) squares. I think you can even make it in a round springform tin with no problems.
For the Crust
18 oreo cookies (about 200g)
4 Tbsp butter, melted
For the Filling
500g cream cheese
1 cup sugar
1 cup pumpkin puree
3 large eggs
3 Tbsp flour
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1/2 teaspoon salt
100g semisweet chocolate, chopped
Preheat oven to 350 F.
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 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, spices, and salt; process until combined; pour the mixture into the cooled pan.
Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Drop the chocolate by tablespoons over the surface of the cheesecake, then swirl using a table knife.
Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
Cool in pan. Cover; chill until firm, preferably overnight (and up to 2 days).
Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.