Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake
Servings: 16 Prep 25 mins Chill overnight Bake 350°F 1 hr 20 mins Microwave 1 min


  • 1 9 ounce box Nabisco Famous Chocolate Wafers, finely crushed
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
  • 1 1/2 pounds cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin pie mix
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk chocolate baking chips

Make It

1. Heat oven to 350 degrees F. Wrap bottom and side of a 9-inch springform pan with foil.


2. Mix together cookie crumbs, sugar and butter. Press over bottom and partially up side of prepared pan. Refrigerate while making filling.


3. In a large bowl, beat cream cheese until smooth. Beat in sugars, cornstarch and pumpkin pie spice until combined. Beat in pie mix, and eggs one at a time; add vanilla and beat until smooth. Reserve 1/2 cup batter.

4. Microwave chocolate for 30 seconds, stir and microwave another 15 seconds. Stir again and mix into reserved batter; microwave an additional 15 seconds.

5. Pour batter into prepared pan. Dollop heaping tablespoons of the chocolate mixture over top of cake and swirl with a small knife or spatula. Place in roasting pan, adding enough hot water to come halfway up side of foil.

6. Bake at 350 degrees F for 70 to 80 minutes, until just set. Run a knife around edge of pan. Cool in pan on rack. Cover; refrigerate overnight. Remove side of pan to serve.


  • Check for doneness by gently shaking pan; center of cheesecake should jiggle slightly.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 370, Fat, total (g): 24, chol. (mg): 115, sat. fat (g): 14, carb. (g): 33, fiber (g): 2, pro. (g): 7, sodium (mg): 267, Percent Daily Values are based on a 2,000 calorie diet.