Description
This Creamy Pumpkin Chocolate Cheesecake combines the best of pumpkin pie and chocolate cheesecake into one stunning dessert. With a spiced pumpkin layer over a rich chocolate base and a buttery graham cracker crust, it’s smooth, indulgent, and perfect for fall celebrations.
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix crushed graham crackers with melted butter until evenly coated. Press firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the cream cheese until smooth. Add granulated sugar and brown sugar, and continue beating until creamy.
- Mix in the pumpkin puree, sour cream, vanilla extract, cinnamon, nutmeg, and ginger until fully combined.
- Add the eggs one at a time, mixing on low speed just until combined. Avoid overmixing to prevent cracks.
- Melt the chocolate chips with heavy cream in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.
- Divide the cheesecake batter into two portions. Stir the melted chocolate into one half.
- Pour the chocolate batter over the cooled crust, then pour the pumpkin layer on top. Swirl gently with a knife for a marbled effect, if desired.
- Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
- Use chocolate cookie crumbs instead of graham crackers for a richer crust.
- Add a pinch of cloves or allspice for extra pumpkin spice flavor.
- Top with whipped cream, caramel drizzle, or chocolate shavings for garnish.
- Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.
- For best texture, chill the cheesecake overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
