HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Halloween Halloween Party Chocolate Pumpkin Swirl Cheesecake Squares Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 2 cups chocolate cookie crumbs 3 tbsp. melted butter Filling: 6 ounces chopped semisweet chocolate four 8 ounce packages softened cream cheese 1 cup sugar 1 tsp. vanilla extract 3/4 cup sour cream 4 large eggs 1/2 cup canned pumpkin puree Topping: whipped cream pumpkin marshmallow creme candies Directions For Crust: Preheat oven to 325 degrees. Line the inside of a 13x9 inch baking pan with foil. Combine cookie crumbs and butter in a food processor. Pulse until crust mixture is evenly moistened. Press crumbs into the bottom of the prepared pan. Bake crust 10 minutes. Transfer pan to a rack and cool while preparing filling. For Filling: Place semisweet chocolate in the top of a double boiler over simmering water. Melt chocolate and stir until smooth. Remove chocolate from over water and let stand until cooled to room temperature. Beat together cream cheese, sugar and vanilla in a large bowl until smooth. Beat in sour cream. Add eggs one at a time, beating after each addition. Transfer 1 cup of the filling to a small bowl and stir in pumpkin puree. Stir the melted chocolate into the remaining filling. Pour the chocolate filling over the prepared crust. Drop spoonfuls of the pumpkin filling over the chocolate layer. Swirl fillings together with the tip of a knife. Bake cheesecake 40 to 50 minutes until just set. Transfer cheesecake to a rack and cool completely. Cover and refrigerate cheesecake overnight. For topping: Remove chilled cheesecake from the pan, using the foil as an aid. Cut cheesecake into squares with a warm knife. Transfer squares to a serving platter. Top each cheesecake square with a dollop of whipped cream and a marshmallow pumpkin candy. Serve immediately. Makes about 1 1/2 dozen squares. Related Recipes •   Halloween Pumpkin Cheesecake Cutout Bars •   Halloween Ice Cream Pumpkins •   Creamy Chocolate Vanilla Swirl Cheesecake •   Ghostly Halloween Cream Cheese Brownies •   Halloween Pumpkin Popcorn Ball Surprises •   Spicy Pumpkin Soup with Green Chile Swirl •   Halloween Crisps with Apple Dip •   Halloween Muffins •   Halloween Party Mix •   Orange Cheesecake Brownies •   Tiger Butter •   Holiday Chocolate Marshmallow Swirl Fudge •   Quick Pumpkin Ice Cream •   Thanksgiving Marbled Pumpkin Cheesecake •   Black Cat Cupcakes •   Halloween Black Widow Brownies •   Cheesecake Factory Pumpkin Cheesecake •   Mocha Marble Cheesecake •   Christmas Pumpkin Pecan Cheesecake Supreme •   Dracula's Favorite Halloween Cookies View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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