Chocolate Pumpkin Cheesecake
A rich and velvety Chocolate Pumpkin Cheesecake that blends the warm flavors of fall with indulgent chocolate, perfect for any celebration.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs This forms the foundation with a slight crunch.
- 0.5 cups unsweetened cocoa powder Adds a deep, rich chocolate flavor.
- ⅓ cups melted butter Binds the crust together with its comforting taste.
For the Filling
- 2 cups cream cheese, softened The star of your cheesecake, lending that silky texture.
- 1 cups canned pumpkin puree Packed with nutrients and the essence of fall.
- 1 cups sugar Sweetens the filling, balancing the chocolate bitterness.
- 3 large eggs Provides structure and creaminess.
- 1 teaspoon vanilla extract Enhances all the flavors, rounding out the dish beautifully.
- 1 teaspoon pumpkin pie spice A blend of cinnamon, nutmeg, and ginger.
- 0.5 cups semi-sweet chocolate chips For bursts of chocolatey goodness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, cocoa powder, and melted butter until combined. Press this mixture into the bottom of a springform pan, creating a sturdy crust.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add pumpkin puree, sugar, eggs, vanilla extract, pumpkin pie spice, and mix until well-blended.
- Gently fold in the semi-sweet chocolate chips.
- Pour this luscious filling over your prepared crust, smoothing the top with a spatula.
Baking
- Bake in your preheated oven for 50 minutes, or until the edges are set but the center is slightly jiggly.
- Once done, allow your cheesecake to cool at room temperature, then refrigerate for at least 4 hours, ideally overnight.
Notes
For a dairy-free version, use cashew cream instead of cream cheese. Replace sugar with maple syrup for a healthier option. For an extra layer of flavor, swirl some Nutella or caramel sauce into the cheesecake filling before baking. Substitute half the cream cheese with Greek yogurt for a lighter version.