Dessert
PUMPKIN & CHOCOLATE MARBLED CHEESECAKE
- 6 Tbsp. butter
- ½ cup erythritol sweetener
- 2 cups almond flour
- 3 Tbsp. unsweetened cocoa powder
- pinch of salt
- 32 oz. cream cheese, softened
- 1½ cups erythritol sweetener
- 5 eggs
- 29 oz. can packed pumpkin puree
- 1 Tbsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- ¼ tsp. ground ginger
- ¼ tsp. ground nutmeg
- 2 Tbsp. unsweetened cocoa powder
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Combine the crust ingredients and mix well.
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Press firmly into a 10 inch spring form pan and up the sides about 1 inch.
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Bake at 375 degrees for 8 minutes. Cool.
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Cream the cheese and sweetener until fluffy.
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Add eggs one at a time, beating well after each.
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Add pumpkin and vanilla and beat until smooth.
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Remove 1 cup batter.
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Add 2 Tbsp. cocoa to the 1 cup batter and stir until combined.
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Add pumpkin filling spices to the remaining (non-chocolate) batter and beat well.
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Pour the pumpkin spiced batter into the pan.
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Drop the chocolate flavored batter by large spoonfuls onto the pumpkin batter in random circles around the top.
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Swirl lightly through the batter with a butter knife to create the marbled pattern.
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Reduce oven heat to 325. Cover the sides of the pan with foil and place in a larger baking dish. Place the pans in the oven on the middle rack.
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Pour boiling water into the larger dish until it comes halfway up the side of the cheesecake pan.
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Bake at 325 degrees (F) for 1 1/2 hours. Turn off oven and open the door partially. Leave the cheesecake in for another hour.
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Remove carefully so you don’t spill the water. Take the cheesecake pan out of the water, remove the foil from around it and chill overnight.
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After the cake has chilled, run a butter knife around the inside rim of the pan to release the cake. Pop open the spring form pan and carefully remove the cake.
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Slice and serve chilled.
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drizzle melted chocolate over the top before serving.
