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

1. eheat oven to 350. Spray a 13×9-inch baking pan with baking spray with flour.

2. 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.

3. ke until crust is dry to the touch, about 15 minutes. Let cool on a wire rack. Reduce oven temp to 300.

4. 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.

5. 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.

6. Stir melted chocolate into reserved batter. Dollop chocolate batter onto batter in pan. Using knife, swirl batters together.

7. 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.

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