Chocolate Pumpkin Cheesecake: 1-Hour Perfect Rest
A rich and creamy cheesecake with layers of chocolate and pumpkin. Perfect for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 6 hours 5 minutes (includes cooling and chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup semisweet chocolate chips, melted
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool.
- Beat cream cheese and 1/2 cup sugar until smooth.
- Add eggs one at a time, beating well after each.
- Divide batter into two bowls. Stir pumpkin puree, vanilla, and pumpkin pie spice into one bowl.
- Stir melted chocolate into the other bowl.
- Pour chocolate batter over crust. Top with pumpkin batter. Swirl with a knife.
- Bake for 45 minutes. Turn off oven and leave cheesecake inside for 1 hour.
- Cool completely. Refrigerate for 4 hours before serving.
Notes
- Use room temperature cream cheese for a smooth texture.
- You can substitute dark chocolate for semisweet.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Find it online: https://www.recipekitchenhub.com/chocolate-pumpkin-cheesecake/