Categories: Desserts
Ingredients
- 9 oz. package chocolate wafer cookies
- 2 cups plus 2 tbsp sugar, divided
- 6 tbsp unsalted butter, melted
- 1 large egg white, lightly beaten
- 3 8-oz. packages cream cheese, softened
- 3 cups canned pumpkin
- 1/4 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1 cup semisweet chocolate chips, melted
Directions
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eheat oven to 350. Spray a 13×9-inch baking pan with baking spray with flour.
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In the work bowl of a food processor, pulse together cookies and 2 tbsp sugar until finely crushed. Add melted butter, pulsing to combine. Scrape bottom and sides of bowl; add egg white, pulsing until combined. Firmly press mixture into bottom of prepared pan.
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ke until crust is dry to the touch, about 15 minutes. Let cool on a wire rack. Reduce oven temp to 300.
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In a large bowl, beat cream cheese, pumpkin and remaining 2 cups sugar with a mixer at medium speed until smooth, stopping to scrape sides of bowl.
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In a small bowl, whisk together flour, salt, cinnamon, and nutmeg. Add flour mixture to cream cheese mixture, beating until combined. Add eggs, beating until combined. Reserve 1 cup batter in a medium bowl. Spread remaining batter onto prepared crust.
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Stir melted chocolate into reserved batter. Dollop chocolate batter onto batter in pan. Using knife, swirl batters together.
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Bake until center is set, about 45 minutes. Turn oven off, and leave cheesecake in oven with door closed for 1 hour. Remove from oven, and let cool completely in pan on a wire rack. Refrigerate until cold before cutting into bars, about 3 hours.