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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides. Spray with nonstick cooking spray.
Step 2
In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes. Place on a cooling rack to cool completely. Maintain oven temperature.
Step 3
In a large bowl, use an electric mixer to beat the cream cheese, sugar, and pumpkin at medium-high speed until smooth. Add the eggs, one at a time, and beat until combined. Add the flour, spices, and salt and beat until combined. Be careful not to overbeat.
Step 4
Place the chopped chocolate in a microwave-safe bowl; microwave in 30-second bursts, stirring between each, until melted and smooth. Add 1 cup cheesecake batter and stir to combine.
Step 5
Pour the pumpkin cheesecake batter into the prepared pan.
Step 6
Drop dollops of the chocolate batter mixture and swirl with a butter knife. Bake at 350°F until the edges are slightly golden and the cheesecake is set but still slightly jiggly in the center, about 40 minutes. Do not overbake.
Step 7
Place the cheesecake on a cooling rack to cool completely in pan. Cover and chill in the fridge until firm, at least 4 hours and up to 2 days. Using the overhang, transfer cheesecake to a cutting board to cut into squares before serving.
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