Pumpkin Chocolate Swirl Cheesecake

When you want something different for the Thanksgiving table, this dessert does not disappoint.

Crust

• 5 oz cinnamon graham crackers

• 2 T sugar

• 5 T unsalted butter, melted

Filling

• 1 lb cream cheese, at room temperature

• 1 c granulated sugar

• 3 eggs

• 1 T pumpkin pie spice

• 1⁄4 t ground cloves

• 1⁄8 t ground black pepper

• 1 T bourbon, optional

• 1 t vanilla

• 2 T flour

• 3⁄4 c pumpkin purée

• 1 c + 1⁄3 c heavy cream, divided

• 3 oz semisweet chocolate, chopped

Spiced Whipped Cream

• 1 c heavy cream

• 3 T confectioners sugar

• 1⁄2 t vanilla bean paste or extract

• 1⁄2 t pumpkin pie spice

Position rack in the center and preheat oven to 350 degrees.

In a food processor, pulse the crackers and sugar until finely ground. Add the butter and pulse. Use your hands to press mixture into the bottom of a 9-inch springform pan. Bake until firm, about 9 minutes, then transfer to a wire rack to cool. Move rack to the lower third of the oven and lower temperature to 325 degrees.

In the bowl of a stand mixer using the paddle attachment, on medium speed, cream together cream cheese and sugar until smooth with no lumps, about 5 minutes. Add the eggs, spices, bourbon, vanilla, and flour. Beat at medium speed until combined, then scrape down the sides of the bowl. Add 1 cup heavy cream and pumpkin purée and mix briefly to combine.

Place chopped chocolate in a heat proof bowl. Heat cream in a small saucepan to just below boiling point. Pour hot cream oven chocolate and let sit for a minute. Then stir gently until smooth. Whisk in 1 cup of the pumpkin mixture.

Pour remaining pumpkin mixture (not chocolate one) into the crust. Dollop tablespoons of the chocolate mixture over the pumpkin mixture. Swirl using a skewer or knife to create a marbled pattern.

For the whipped cream, whip all ingredients by hand or with the whisk attachment of a stand mixer, until soft peaks form. Taste for sweetness. Refrigerate.

Place pan into a baking pan and pour boiling water into the baking pan. Bake for 75-85 minutes, until cake is firm but center still jiggles slightly when pan is shaken. Turn off oven heat but leave. cake to cool in the oven with the door ajar. Once cake is cool, run a sharp knife around edges of the pan and unmold the cake. Refrigerate at least 2 hours before serving. Garnish with spiced whipped cream if desired.