Spiced Chocolate-Swirled Pumpkin Cheesecake
Heat oven to 325°F.
Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and 1 inch up side of 9" springform pan. Bake 10 minutes.
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 minutes. or until centre 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 seconds, or until caramels are melted; stir until blended. Drizzle over cheesecake just before serving. Top with Cool Whip.
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Last updated: October 27th, 2020
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