Pumpkin & Dark Chocolate Swirl Cheesecake

Ingredienser

Ingredients

Cheesecake Base:

1 cup cottage cheese

1 cup Greek yogurt

2 eggs

¼ cup pumpkin purée

⅓ cup maple syrup or honey (adjust to taste)

¼ cup oat or almond flour

1 tsp vanilla extract

2 tsp pumpkin pie spice

Pinch of salt

¼ cup cocoa powder (for the chocolate layer — added later)

Chocolate Yogurt Frosting:

½ cup Greek yogurt

1½ tbsp honey or maple syrup (to taste)

2 tbsp cocoa powder

½ tsp vanilla extract

Whisk until smooth and creamy. Chill until ready to spread.

Fremgangsmåte

Instructions

Preheat oven to 325°F (163°C). Line a 6” round baking dish with parchment paper.

Blend all cheesecake base ingredients (except the cocoa powder) in a high-speed blender until smooth and creamy.

Pour half of the mixture into the prepared baking dish — this is your pumpkin layer.

Add cocoa powder to the remaining half of the mixture in the blender and blend again until fully combined.

Pour the chocolate layer gently over the pumpkin layer.

Swirl lightly with a knife or spoon for a marbled effect (don’t overmix).

Bake for 40 minutes, until edges are slightly firm and the center still jiggles softly.

Cool completely, then refrigerate for at least 4 hours or overnight to set.

Top with the chocolate yogurt frosting before serving. Optional: finish with a dusting of cocoa or shaved dark chocolate.