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Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH

Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression! ______________________________________________________________________________________ SUBSCRIBE to my cooking channel for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden _____________________________________________________________________________________ WATCH MORE FALL RECIPES! S'More Pie http://bit.ly/SmorePieEWB Goat Cheese Tartelette Appetizers http://bit.ly/GoatCheeseTarts Vegetarian Butternut Squash Soup http://bit.ly/1xWheOh Caramel Apple Ice Cream Cups http://bit.ly/1EDVdWm Pumpkin Bread http://bit.ly/1q8avMA Roasted Potatoes http://bit.ly/EWBRoastedPotatoes French Apple Tart http://bit.ly/1qO3RP9 ______________________________________________________________________________________ HOW-TO MAKE PUMPKIN PIE SPICE: http://bit.ly/2dTjMw4 BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE Serves 8 PRINT RECIPE HERE: http://bit.ly/35oVphU INGREDIENTS: For the Crust 1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie 5 tbsp (75 ml) melted butter For Filling 2 (8 oz) containers (460g) of whipped cream cheese 2 whole eggs 3 egg yolks ¾ cup (150 g) of sugar 1 (15 oz) can (420g) of pure pumpkin puree ¼ tsp (1.25 ml) salt 1 tsp (5 ml) pumpkin pie spice 1 tsp (5 ml)vanilla extract ¼ cup (30 g) of flour 2 oz (56 g) melted bittersweet chocolate METHOD: Preheat oven to 325F/162 C. Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops. Grease a 9" (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides. Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool. Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour. Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design. Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks. Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better. Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.