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Chocolate Pumpkin Cheesecake

Chocolate Pumpkin Cheesecake
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Chocolate Pumpkin Cheesecake is a luscious fall dessert that masterfully combines rich chocolate with creamy pumpkin and warm autumn spices. This indulgent cheesecake boasts a smooth, velvety texture and a perfectly balanced sweetness and spice, making it ideal for holiday celebrations, cozy gatherings, or any time you want to enjoy the comforting flavors of autumn.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed graham crackers or spiced cookies
  • 1/4 cup brown sugar
  • 6 tablespoons melted butter

Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup pumpkin puree (canned or fresh)
  • 6 oz semi-sweet chocolate, melted and cooled
  • 3/4 cup brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Prepare the Crust: Crush graham crackers or spiced cookies until fine. Mix with melted butter and brown sugar, then press the mixture firmly into the bottom of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
  2. Melt the Chocolate: Gently melt semi-sweet chocolate using a double boiler or short bursts in the microwave, stirring frequently to avoid burning. Allow to cool slightly before adding to the filling to prevent curdling the cream cheese.
  3. Mix the Filling: Beat cream cheese in a large bowl until smooth and lump-free. Gradually add pumpkin puree, eggs, brown sugar, vanilla extract, sour cream, and spices, mixing until creamy. Fold in the melted chocolate carefully, mixing just until well combined.
  4. Bake the Cheesecake: Pour filling over the chilled crust and smooth the top. Bake at 325°F (163°C) for 50-60 minutes, or until edges are set and the center jiggles slightly. This slow bake helps prevent cracking.
  5. Cool and Chill: Let cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight to fully set and deepen flavors.

Notes

  • Use cream cheese and eggs at room temperature for a smooth, lump-free batter.
  • Mix just until combined to avoid incorporating excess air, which can cause cracks.
  • Consider using a water bath during baking to maintain moisture and prevent overcooking.
  • Cool cheesecake gradually at room temperature before refrigerating to avoid cracking.
  • Use a springform pan for easy removal without damaging edges or crust.

Nutrition

Keywords: Chocolate Pumpkin Cheesecake, fall dessert, pumpkin cheesecake, autumn dessert, holiday dessert

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