Description
A delightful fall-inspired cheesecake that marries pumpkin and chocolate, perfect for Halloween gatherings and cozy evenings at home.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree (no added sugar)
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips (for swirling)
- 2 tbsp heavy cream (for chocolate swirl)
Instructions
- Begin by preheating your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the bottom and sides lightly. For a smoother crust, pulse graham cracker crumbs, cocoa powder, and sugar in a food processor until fine, then mix in the melted butter until well combined.
- In a large bowl, beat together the softened cream cheese and sugar until fluffy. Gradually add the pumpkin puree, mixing until well combined. Add in the eggs one at a time, beating well after each addition, then mix in vanilla extract, spices, and salt.
- For the chocolate swirl, melt the chocolate chips with heavy cream in the microwave in short intervals, stirring until smooth. Gently fold some of the chocolate into the cheesecake mixture to create a marbled effect, reserving some for the final swirl.
- Pour the cheesecake mixture into the prepared crust. Use a knife or toothpick to create a spiderweb effect with the reserved melted chocolate on top of the filling.
- Bake in the preheated oven for about 60 minutes or until the center is set. Allow it to cool before refrigerating for at least 240 minutes or overnight.
- When ready to serve, remove the sides of the springform pan and slice into wedges. Serve cold or at room temperature with your favorite garnishes.
Notes
For a gluten-free version, replace graham cracker crumbs with almond flour or gluten-free cookie crumbs. To make it vegan, swap cream cheese for a plant-based alternative and use flax eggs.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg