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CHOCOLATE PUMPKIN CHEESECAKE

Chocolate Pumpkin Cheesecake

Smooth, creamy pumpkin cheesecake made with chocolate pieces on the bottom, pecans over the top, and drizzled in more chocolate syrup.

 Course Dessert

 Keyword pumpkin, cheesecake, chocolate

 Prep Time 10 minutes

 Cook Time 1 hour

 Resting and refrigerating time 5 hours

 Total Time 1 hour 10 minutes

 Servings 8

 Calories 773 kcal

Ingredients

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup dark brown sugar
  • 5 tbs butter melted
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • Pinch ground nutmeg
  • 4.4 oz chocolate bar broken in pieces

Cheesecake:

  • 24 oz cream cheese softened
  • 1 cup pumpkin puree
  • 2 tbsp sour cream
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 tbsp corn starch
  • 1 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground all spice
  • 1/4 tsp ground nutmeg

Topping:

  • 1 cup pecans chopped
  • Chocolate syrup or hot fudge topping

US Customary – Metric

Instructions

  1. Preheat the oven to 325 degrees and grease a 9 inch springform pan.

Crust:

  1. Mix the ingredients for the crust, very well, until all evenly incorporated. (Not the chocolate pieces.) Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.

  2. Break up the chocolate bar and lay the chocolate pieces all over the crust, evenly.

Cheesecake:

  1. Start beating the cream cheese in a mixer, on medium-high speed, for about 2 minutes.

  2. Add the vanilla extract, sour cream, and pumpkin puree. Beat until completely combines. Scrape sides and bottom of the bowl.

  3. Add the eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl.

  4. Add sugar, spice and corn starch. Mix on low speed. Make sure that all ingredients are well combined.

  5. Pour the cheesecake batter into the pan with crust. Sprinkle chopped pecans over the top.

  6. Bake for 55-60 minutes.

  7. Take it out of the oven and let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to frost.)

  8. Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before servings.

  9. Drizzle chocolate syrup of hot fudge topping over the cheesecake when ready to serve. (If you put it on hot cheesecake, most of it will run off fast.)

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

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