Pumpkin Chocolate Swirled Cheesecake

Preheat oven to 300 degrees. Prepare a water bath for a 9-inch springform pan (find a baking dish larger than the spring form pan and put some hot water in it). Cover the outside of your spring form pan with aluminum foil if it’s not leak proof! (I had to put 2 layers of foil and tape!)

In a bowl, combine graham cracker crumbs and butter until completely moist. Press into bottom of spring form pan until level. Set aside.

In a stand mixer, whip 2 packages of cream cheese until smooth. Mix in flour and sugar. Continuously mix and scrape sides and bottom of bowl to prevent lumps. Add vanilla, pumpkin puree, egg and pumpkin pie spice. Scrape sides and bottom of bowl and mix again to ensure batter is smooth. Pour into bowl and set aside. (If you scrape the bowl out really well, then you don’t have to wash it before you mix up your second flavor)

Replace bowl to stand mixer and whip the other 2 packages cream cheese until smooth. Mix in flour and sugar. Continuously mix and scrape sides and bottom of bowl to prevent lumps. Add vanilla, egg, and melted chocolate. Stir until chocolate is evenly mixed into batter and is uniform in color. Scrape sides and edges of bowl to ensure batter is smooth.

Pour half of the pumpkin cheesecake mixture onto graham cracker crust keeping the batter on one side. Pour half of the chocolate cheesecake onto the other half of the crust. Pour rest of pumpkin cheesecake batter on top of chocolate cheesecake batter already in crust. Pour rest of chocolate cheesecake batter on top of pumpkin cheesecake batter. Using a butter knife, cut into the batter moving back and forth to create a swirl design on top, being sure not to scrape the crust at the bottom.

Place springform pan in water bath and into preheated oven. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until cheesecake hardly jiggles when slightly shaken. Cool until cheesecake is at room temperature. Cover with plastic wrap and refrigerate until cold.

Serve cold with whipped cream.