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Pumpkin Cheesecake Swirls

Pumpkin Cheesecake Swirls


  • 20 chocolate wafer cookies, middle removed
  • 2 tbsp sugar
  • 4 tbsp unsalted butter, melted
  • 16 oz cream cheese
  • 1 cup sugar
  • 1 cup canned solid-pack pumpkin puree
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pumpkin-pie spice
  • 1/2 teaspoon salt
  • 4 ounces semisweet chocolate, chopped
  • in a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
  • 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. *
  • 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.