Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Pumpkin Cheesecake

Chocolate Pumpkin Cheesecake

  • Author: Lina
  • Total Time: 4 hours 80 minutes (including chilling time)
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free

Description

A rich and creamy Chocolate Pumpkin Cheesecake that masterfully blends velvety bittersweet chocolate with warm pumpkin spices. This dessert features a smooth, luscious texture and a buttery graham cracker crust, making it perfect for fall festivities or any time you crave a decadent and comforting treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 ounces full-fat cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 cup pumpkin puree (canned or fresh)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 ounces bittersweet chocolate, melted and cooled slightly

Instructions

  1. Prepare the Crust: Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix until evenly combined. Press the mixture firmly into the bottom of a springform pan to create an even, compact crust. Place in the refrigerator to chill while preparing the filling.
  2. Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and blend well. Mix in the pumpkin puree and vanilla extract until fully incorporated. Add the eggs one at a time, beating well after each addition to maintain a smooth, creamy consistency.
  3. Add Spices and Melted Chocolate: Stir in the cinnamon, nutmeg, and cloves to infuse warm pumpkin spice flavor throughout the batter. Gently fold in the melted bittersweet chocolate until evenly swirled for a luscious chocolate ribbon effect.
  4. Bake the Cheesecake: Pour the prepared filling over the chilled crust, smoothing the top with a spatula. Bake at 325°F (165°C) for approximately 60 minutes until the edges are set but the center still jiggles slightly when moved. Use a water bath for best results and to maintain moisture. After baking, leave the cheesecake in the turned-off oven with the door slightly ajar to cool gradually and prevent cracking.
  5. Chill and Serve: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow flavors to deepen and the texture to firm up for clean slices. Garnish as desired before serving.

Notes

  • Soften cream cheese and eggs to room temperature before mixing to avoid lumps and ensure smooth batter.
  • Do not overmix the batter to prevent incorporating excess air, which can cause cracking.
  • Use a water bath during baking to maintain moisture and prevent drying out.
  • Choose high-quality bittersweet chocolate (60-70% cocoa) for best flavor.
  • Allow cheesecake to cool gradually in the oven with the door slightly open after baking to minimize cracks.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10th of cheesecake)
  • Calories: 380
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: chocolate pumpkin cheesecake, pumpkin dessert, fall dessert, creamy cheesecake, autumn recipes, holiday cheesecake, gluten free cheesecake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbylina.com/chocolate-pumpkin-cheesecake/