Spiced Chocolate-Swirled Pumpkin Cheesecake

Swirled with melted chocolate and fragrant with pumpkin pie spice, this cheesecake is what you bring out when you want to knock their socks off!

Rated 5 from 2 votes

1. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.

2. Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add pumpkin; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure 2 cups batter into separate bowl. Add chocolate and cayenne; mix well. Add pumpkin spice to remaining batter; mix well.

3. Pour half the pumpkin batter into crust; cover with half the chocolate batter. Repeat layers; swirl gently with knife.

4. Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

5. Microwave caramels and water in microwaveable bowl on HIGH 45 sec. or until caramels are melted; stir until blended. Drizzle over cheesecake just before serving. Top with COOL WHIP.

Spiced Chocolate-Swirled Pumpkin Cheesecake

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