Pumpkin Chocolate Swirl Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups chocolate graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 4 ounces bittersweet chocolate
• 2 cups low fat cottage cheese
• 2 (8 ounce) packages neufchatel cheese, softened
• 2 cups light brown sugar
• 3 large eggs
• 1/3 cup flour
• 1 (15 ounce) can pumpkin
• 1 1/2 tablespoons ground ginger
• 1 1/2 tablespoons cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon nutmeg

Recipe

• 1 preheat oven to 350f degrees.
• 2 make chocolate crust: coat 9 inch springform pan with cooking spray.
• 3 in medium bowl, combine graham cracker crumbs and butter. press into springform pan. bake 10 minutes.
• 4 make cheesecake filling: place chocolate in microwave-safe bowl. microwave on medium power, stirring every 30 seconds to heat evenly. set aside.
• 5 in food processor, blend cottage cheese until smooth (about 3 minutes). add neufchatel cheese, brown sugar, eggs, and flour. process until smooth. add pumpkin, ginger, cinnamon, vanilla, and nutmeg. process 1 minute, or until smooth.
• 6 whisk 1 cup of the cheese batter into the melted chocolate. pour remaining batter into crust. spoon dollops of chocolate mixture onto batter and swirl with a knife.
• 7 bake the cheesecake for 1-1/2 hours, or until the top is firm and the cake begins to pull away from the sides of the pan.
• 8 cool completely on a wire rack. chill well before unmolding and serving.