Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH | #Beth39s #Pumpkin #Cheesecake #Chocolate #Swirl #ENTERTAINING #BETH | Smiths Bakery | apple pie cheesecake recipe

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Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

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These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. apple pie cheesecake recipe, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH

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Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
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S’More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Pumpkin Bread
Roasted Potatoes
French Apple Tart


Serves 8


For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter

For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate

Preheat oven to 325F/162 C.

Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won’t have to clean the food processor!). Combine with the melted butter, until a lose meal develops.

Grease a 9″ (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.

Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.

Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.

Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.

Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.

Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.

Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!

Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH



  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water


  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH


Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH

  3. Image titled Make Meat Pies Step 3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

Making the Filling

  1. Image titled Make Meat Pies Step 6
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.


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  1. Image titled Make Meat Pies Step 8
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH


Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH

    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar


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  1. Image titled Make Meat Pies Step 24
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final

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  1. Paul Rhodeman says:

    Ever since I saw your Christmas breakfast videos I have been hooked! OMG! Your videos are simple, sweet and filled with amazing tips! I’m sold!

  2. sr625212 says:

    Great recipe! As always. For me 50 mins was too much. It was already overcooked. Next time I'll take it out at 40 minutes. Tastes amazing though. I don't care about the cracks 🙂
    I have learnt and am learning a lot from you Beth! Thanks for all the amazing, fool proof recipes! <3

  3. Elena Nikoloska-Cvetkovikj says:

    This looks awesome and easy. I must make it.

  4. leti Sherlin says:

    So like cake of pumkin,moist&Sated belly.

  5. Mehreen Azeem says:

    Can you use pumpkin pie filling instead?

  6. PumpkinEskobarr says:

    1:26 Jagged Edge… best R&B group of the 90’s !😂🤣🎵

  7. sarana ehdin says:

    Hi Beth
    I made this cake last night for the fall themed potluck today in our office.
    Boy, it was a great hit!
    Everyone was in Awwww and enjoyed the cake
    But I had trouble with my crust which was extremely fragile and every time I cut through the cake it made a huge mess.
    What I did wrong I can’t figure it out
    Can you help ? Any idea ?
    Thanks and love you lots

  8. kittylpshtz says:

    I tried your recipe last weekend and it was a big hit with the family ❤️ absolutely delicious.. thank you for your video

  9. Serena Itani says:

    Beth i finally tried this recipe last night and i must say it's deliciousssssss !! I might have under baked it just a tiny little bit tbh cause the texture was rather slightly liquidy, but it still tasted divine. <3

  10. Carolyn De Salvo says:

    Hello "beth" I wonder if you have any suggestions for alternate coloring for this cheesecake. Those of us who do not celebrate "halloween" or the "devil's birthday" do not appreciate the rather weighty implications of an "orange" cheesecake at so disadvantageous a time

  11. Remy Andersen says:

    Forgot about this gem! Thanks for sharing on Instagram Beth!!

  12. Serena Itani says:

    Beth ! i love this recipe and i cant wait to try it. i dont have any whipped cream cheese here, so do u think i should get the regular cream cheese and give it a whip before using it ?

  13. Ivette Correa says:

    I just did it yesterday and try it today for my Father's Day lunch! Amazing Beth! & quite easy! Thanks a lot for your Superb & Exquisite style!🙏…are you for any chance a cancerian?…you really enjoy and give an amazing twist to everything related to home & family!👏👌👍love your channel!💚💜💙…You really are a Domestic Goddess Star!⭐

  14. Roxana Nunez says:

    The best baker 😋😋

  15. jeannette pillinger says:

    the pumpkin cheese cake was delicious and felt cleaver doing the swirly bits can I do them on any other of your recipes love Jeannette UK

  16. Dolores Underwood says:

    I love you Beth

  17. Stacy Pearson says:

    In the oven for the final bake~ Can't wait to hear the 50 minute giggle…haha Thank you for the great recipes!!! It looks like a piece of artwork! <3

  18. sandra santoni says:

    Hi Beth, I made this today and it was amazing everybody loved it and loved the choc parts its crunchiness was to die for u r my hero

  19. Molto Bene says:

    I love you Beth! Beautiful cheesecake 🙂

  20. Vivien Chan says:

    hi I tried this n it turned out really great… never had a pumpkin cheesecake before. this will be my goto recipe.. tqvm Beth.

  21. Ferby L says:

    Didn't she have a pumpkin swirl brownie recipe or am I tripping?

  22. Christina Cardona says:

    This is so beautiful. I am having some trouble with the chocolate, is there a specific kind of chocolate? The one I'm using doesn't have that nice liquid consistency, its too thick… any suggestions?

  23. yavasks says:

    What about Nutella instead of the regular chocolate . Will that work ?

  24. nabihah02 says:

    This looks amazing! Thanks for the great tips and such a wonderful recipe! I'm not a big fan of pumpkin, but I really want to try this! Is the pumpkin flavor really strong or is there any way to tone it down (maybe with white chocolate)?

  25. Jackie Jackie says:

    i dont know why i starting to like fer vedio

  26. Perla MacNeille says:

    I recently tried this and it was so amazing! I somehow ended up with too much batter so I made it into bars and it was really good too. Your recipes never fail! Thanks!

  27. Samantha Little says:

    Hi Beth! I brought this to my work for our Halloween themed pot luck and it is a HIT!! Thank you for this. I will definitely remake for Thanksgiving.

  28. Jake Terrell says:

    Beth, I made this for Sunday dinner yesterday and everyone loved it!!! Thanks!

  29. 375F says:

    What a great combination, chocolate & pumpkin! Oh yum! 🙂

  30. The Critz says:

    This is a beautiful cheesecake to make on Thanksgiving!  Thank you! ♥

  31. Blake Lee says:

    Please do a traditional pumpkin pie because it's around thanks giving

  32. Patricia ́Cuisine says:

    Beth, i love your cake. It is so beautiful and for me has the perfect texture, so moist. The colours go perfect with Halloween!

    Happy day!

  33. DaisylovesSousa says:

    I was looking for a pumpkin cheesecake recipe, and you posted this today and it looked perfect and I knew this was the recipe I needed to make, it is already in the oven!

  34. DuchessGummyBuns says:

    I was literally just looking for a recipe like this, you're the best!

  35. Emma's Goodies says:

    This looks gorgeous!
    Beth you have such a relaxing voice!

  36. Beth Gates says:

    I am so in love with this one Beth!!!! 💝🎃💝. I do have a question for you about the 1/4 cup of AP Flour. I heard you say that you add that to alleviate the need for a water bath, is that true for ANY cheesecake recipe? Thank you for another amazing video. 💝💝💝💝💝

  37. VivalaFrida _ says:

    Do pumpkin and chocolate go well together? Hesitant to try this..

  38. Jennie Deng says:

    Drooled and died

  39. Hunnie B says:

    Oh my goodness……what an amazing cheesecake, thank you so much for sharing Beth, wishing you and your family a wonderful week-end XO

  40. Sue Schendel says:

    I've never tried pumpkin cheesecake, but I'm anxious to make this, do you know if it freezes well?

  41. Mariam Hanna says:

    Can I just whip the cream cheese myself or would that not work the same??????

  42. Cassidy says:

    Looks so pretty, cant wait to make it! 🙂

  43. Azqa Malik says:

    this is your recipes I'm in the UK and I used your beginner Thanksgiving recipe videos a few years ago . The results were amazing !!!

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