Chocolate Pumpkin Cheesecake

4.5
(2)

Fluffy cheesecake with a graham cracker, cocoa, and chocolate crust. Decorate with chocolate chips or melted chocolate, and see Allrecipes' Cheesecake Tips for more serving instructions and garnish ideas.

Prep Time:
30 mins
Cook Time:
1 hrs 10 mins
Additional Time:
4 hrs
Total Time:
5 hrs 40 mins
Servings:
16
Yield:
1 cheesecake

Ingredients

Crust:

  • 1 ½ cups coarsely crushed graham cracker pieces

  • 1 ½ cups unsweetened cocoa powder

  • 1 cup white sugar

  • ¼ cup butter, melted

  • 1 cup chocolate chips

Filling:

  • 3 (8 ounce) packages cream cheese, room temperature

  • 1 ½ cups white sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon maple extract

  • 1 (15 ounce) can pumpkin puree

  • 4 eggs, at room temperature

  • 1 ¼ teaspoons ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon salt

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil.

  2. Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan.

  3. Bake in the preheated oven until lightly browned and toasted, about 15 minutes.

  4. Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.

  5. Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed.

  6. Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan.

  7. Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.

Cook's Notes:

When checking for doneness, don't shake the pan too vigorously or it will crack.

If possible, let cool in the oven with the oven turned off and the oven door open for gradual cooling.

Nutrition Facts (per serving)

425 Calories
24g Fat
52g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 425
% Daily Value *
Total Fat 24g 31%
Saturated Fat 14g 71%
Cholesterol 100mg 33%
Sodium 313mg 14%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 16%
Total Sugars 41g
Protein 8g
Vitamin C 1mg 6%
Calcium 66mg 5%
Iron 3mg 16%
Potassium 298mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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