Just in time for your Thanksgiving prep, I've got one heck of a festive recipe for your table.
They're easy, creamy, moreish, full of fall spices and PUMPKIN and did I say creamy? They're creamy.
Move over pumpkin pie - make room for the new guy.
Bake for 20-25 minutes or until just set. Remove from oven and cool completely on a wire rack, then cover and refrigerator at least 2 hours before slicing.
Pumpkin-Chocolate Marble Cheesecake Squares
makes 12 squares
For the base:
1 ¼ cups (125g) chocolate wafer cookie crumbs (like Oreos without the filling)
4 tbsp (56g) unsalted butter, melted
For the filling:
3 ounces (85g) semisweet chocolate, chopped
200g cream cheese, softened
½ cup (100g) sugar
¼ cup (60ml) plain low fat yogurt
¾ cup (6 oz) pure pumpkin puree
1 large egg
1 tbsp (9g) all-purpose flour
¾ tsp cinnamon
¼ tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp cardamom
pinch of salt
Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper.
Pulse chocolate wafers in a food processor until finely ground. Add melted butter and pulse until moist. Press mixture evenly into bottom of prepared baking dish and bake for 10 minutes, until firm. Transfer to a wire rack to cool completely and reduce oven temperature to 325°F.
Slowly melt the chocolate in a heat-proof bowl over a saucepan of gently simmering water or in the microwave with frequent stirring occasionally until glossy and smooth. Set aside to cool slightly.
Wipe food processor clean, add cream cheese and sugar and blend until smooth and glossy. Blend in yogurt, pumpkin puree and then the egg until smooth. Add flour, spices and salt and blend until evenly combined. Add 1/2 cup of pumpkin mixture to the melted chocolate and stirring until evenly blended. Pour remaining pumpkin mixture over cooled crust and spread evenly. Dollop chocolate mixture over pumpkin layer and swirl together with a toothpick or wooden skewer.