Description
This chocolate pumpkin cheesecake combines rich chocolate with spiced pumpkin in a creamy dessert. It has a chocolate cookie crust and a smooth filling. You can serve it for fall gatherings or holidays.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1/2 cup pumpkin puree
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 oz semisweet chocolate, melted and cooled
- 1/4 cup all-purpose flour
Instructions
- Heat your oven to 350°F (175°C).
- Mix cookie crumbs, melted butter, and 2 tablespoons sugar in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Let it cool.
- Beat cream cheese and 1 cup sugar in a large bowl until smooth.
- Add pumpkin puree, sour cream, vanilla, and pumpkin pie spice. Mix well.
- Add eggs one at a time. Mix after each addition.
- Stir in the melted chocolate and flour until combined.
- Pour the filling over the crust.
- Bake for 60 to 70 minutes. The center should be almost set.
- Turn off the oven and leave the cheesecake inside for 1 hour with the door closed.
- Remove the cheesecake from the oven. Let it cool completely.
- Refrigerate for at least 4 hours before serving.
Notes
- Use full-fat cream cheese for the best texture.
- Make sure the melted chocolate is cool before adding it to the batter.
- Run a knife around the pan edge before removing the sides.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg