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Spiced Chocolate-Swirled Pumpkin Cheesecake

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16 servings

Swirled with melted chocolate and fragrant with pumpkin pie spice, this cheesecake is what you bring out when you want to knock their socks off!

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
  • Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add pumpkin; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure 2 cups batter into separate bowl. Add chocolate and cayenne; mix well. Add pumpkin spice to remaining batter; mix well.
  • Pour half the pumpkin batter into crust; cover with half the chocolate batter. Repeat layers; swirl gently with knife.
  • Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Microwave caramels and water in microwaveable bowl on HIGH 45 sec. or until caramels are melted; stir until blended. Drizzle over cheesecake just before serving. Top with COOL WHIP.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 380
Total fat 25g
Saturated fat 15g
Cholesterol 125mg
Sodium 310mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 25g
Protein 6g
% Daily Value
Vitamin A 100 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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