How to Make Swirled Pumpkin Cheesecake Chocolate Bark

For the Cheesecake Swirl:

* 8 ounces cream cheese, softened

* 1/4 cup granulated sugar

* 1 teaspoon vanilla extract

* 1/4 cup canned pumpkin puree

For the Chocolate Bark:

* 12 ounces semisweet chocolate, chopped

* 1/4 cup vegetable oil

* 2 tablespoons pumpkin pie spice

* Pinch of salt

* Optional toppings: chopped nuts, dried fruit, or crushed graham crackers

Directions

1. Make the Cheesecake Swirl:

In a medium bowl, beat the cream cheese and granulated sugar together until smooth. Stir in the vanilla extract and canned pumpkin puree. Cover and refrigerate while you prepare the chocolate bark.

2. Make the Chocolate Bark:

In a microwave-safe bowl, heat the chocolate and vegetable oil in 30-second increments, stirring in between, until the chocolate is completely melted and smooth. Stir in the pumpkin pie spice and salt.

3. Assemble the Swirled Bark:

Pour the melted chocolate onto a parchment paper-lined baking sheet. Use an offset spatula to spread the chocolate into an even layer.

Dollop the cheesecake swirl mixture over the chocolate. Use the offset spatula to gently swirl the cheesecake and chocolate together, creating a marbled effect.

Sprinkle with any desired toppings.

4. Refrigerate and Enjoy:

Refrigerate the bark for at least 2 hours, or until the chocolate is firm. Cut into pieces and enjoy!