This looks long and complicated- but if you have a food processor, it is super quick and easy!
20 chocolate wafer cookies, (half a 9-ounce package- use leftovers to snack with peanut butter- YUM!)
2 tablespoons sugar
4 tablespoons unsalted butter, melted
2 packages bar cream cheese, (8 ounces each)
1 cup sugar
1 cup canned solid-pack pumpkin puree
3 large eggs3
tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1/2 teaspoon salt
4 ounces semisweet chocolate, chopped (or chips)
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 with a toothpick or knife. 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 of parchment paper, transfer to work surface. With a knife dipped in water, cut into 16 squares. Or you can use a pizza cutter!
Recipe Borrowed From: Martha Stewart
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