Press firmly into a 10 inch springform pan and up the sides about 1 inch.
Bake at 375 degrees for 8 minutes. Cool.
For the Filling:
Cream the cheese and sweetener until fluffy.
Add eggs one at a time, beating well after each.
Add pumpkin and vanilla and beat until smooth.
Remove 1 cup batter.
Add 2 Tbsp cocoa to the 1 cup batter and stir until combined.
Add pumpkin filling spices to the remaining (non-chocolate) batter and beat well.
Pour the pumpkin spiced batter into the pan.
Drop the chocolate flavored batter by large spoonfuls onto the pumpkin batter in random circles around the top.
Swirl lightly through the batter with a butter knife to create the marbled pattern.
Reduce oven heat to 325. Cover the sides of the pan with foil and place in a larger baking dish. Place the pans in the oven on the middle rack. Pour boiling water into the larger dish until it comes halfway up the side of the cheesecake pan.
Bake at 325 degrees (F) for 1 1/2 hours. Turn off oven and open the door partially. Leave the cheesecake in for another hour.
Remove carefully so you don’t spill the water. Take the cheesecake pan out of the water, remove the foil from around it and chill overnight.
After the cake has chilled, run a butterknife around the inside rim of the pan to release the cake. Pop open the springform pan and carefully remove the cake.
Slice and serve chilled.
Optional garnish: drizzle melted chocolate over the top before serving.
Integrated Diabetes Services, Director of Lifestyle and Nutrition.
Jennifer holds a Bachelor’s Degree in Human Nutrition and Biology from the University of Wisconsin. She is a Registered (and Licensed) Dietitian, Certified Diabetes Educator, and Certified Trainer on most makes/models of insulin pumps and continuous glucose monitoring systems.