This pumpkin recipe trumps all my pumpkin recipes shared before!! This is Chocolate Pumpkin Cheesecake and it was so amazing! A smooth pumpkin cheesecake made with Hershey’s chocolate bar on the bottom and covered with pecans and chocolate syrup on top.
We already found out that pumpkin and caramel make an amazing pair when I made the Pumpkin Caramel Blondies. I was running some ideas by a friend to see what flavor combinations sounded good. I brought up pumpkin and chocolate and we both lit up. She even mentioned that when she was eating the pumpkin caramel blondies, she though about putting chocolate on it. So I knew that I had to make something with chocolate and pumpkin.
You may not believe it, but I have not made a pumpkin cheesecake before. I know, it’s shocking coming from someone who loves making cheesecakes, but it’s true. I’ve made pumpkin cheesecake pie, which is a pumpkin pie with cheesecake and it was great. This really was my first experience with pumpkin cheesecake.
It was an experiment and it turned out incredible! Chocolate and pumpkin are wonderful together and pecans make it extra special (but the pecans are optional).
Chocolate Pumpkin Cheesecake
- For Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dark brown sugar
- 5 tbs butter melted
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of nutmeg
- For Cheesecake:
- 4.4 oz chocolate bar broken in pieces
- 3 8- oz cream cheese packs
- 1 cup of pumpkin puree
- 2 tbs sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tbs corn starch
- 1 cup of brown sugar
- 1/2 tsp of cinnamon
- 1/4 tsp all spice
- 1/4 tsp nutmeg
- For Topping:
- 1 cup of pecans
- Chocolate syrup
~ Grease a 9-inch spring form, set aside. Preheat the oven to 325.
For crust: Mix the ingredients for the crust, very well, until all evenly incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
Lay the chocolate pieces all over the crust, evenly.
Start beating the cream cheese in a mixer until smooth, about 2 minutes.
Add the vanilla extract, sour cream, and pumpkin puree.
Add the eggs, one at the time, beating after each addition.
Add sugar, spice and corn starch. Make sure that all ingredients are well combined.
Pour the cheesecake batter into the pan with crust. Sprinkle the pecans over the top.
Bake for 55-60 minutes. Cool completely and drizzle with chocolate syrup.
Recipe NotesRecipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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I will be sharing this recipe at the wonderful parties in my party tab + Weekend Potluck andRattlebridge Farm. Swing by and link up your own projects!
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