This pumpkin cheesecake recipe is by far my favorite chocolate pumpkin dessert, it’s even better than pumpkin pie. This Chocolate Pumpkin Cheesecake is a smooth pumpkin cheesecake made with Hershey’s chocolate bar on the bottom, topped with pecans, and more 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.
Chocolate Pumpkin Cheesecake
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).
__________________________________________________
If you don’t want to miss any new recipes, subscribe to e-mail or follow me through my social media channels!
Don’t forget to sign up for email, so you won’t miss any new recipes.
_______________________________________________________
Chocolate Pumpkin Cheesecake
Ingredients
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 ground cinnamon
- Pinch ground nutmeg
- 4.4 oz chocolate bar broken in pieces
Cheesecake:
- 24 oz cream cheese softened
- 1 cup pumpkin puree
- 2 tbsp sour cream
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 1/2 tbsp corn starch
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground all spice
- 1/4 tsp ground nutmeg
Topping:
- 1 cup pecans chopped
- Chocolate syrup or hot fudge topping
Instructions
- Preheat the oven to 325 degrees and grease a 9 inch springform pan.
Crust:
- Mix the ingredients for the crust, very well, until all evenly incorporated. (Not the chocolate pieces.) Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Break up the chocolate bar and lay the chocolate pieces all over the crust, evenly.
Cheesecake:
- Start beating the cream cheese in a mixer, on medium-high speed, for about 2 minutes.
- Add the vanilla extract, sour cream, and pumpkin puree. Beat until completely combines. Scrape sides and bottom of the bowl.
- Add the eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl.
- Add sugar, spice and corn starch. Mix on low speed. Make sure that all ingredients are well combined.
- Pour the cheesecake batter into the pan with crust. Sprinkle chopped pecans over the top.
- Bake for 55-60 minutes.
- Take it out of the oven and let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to frost.)
- Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before servings.
- Drizzle chocolate syrup of hot fudge topping over the cheesecake when ready to serve. (If you put it on hot cheesecake, most of it will run off fast.)
Nutrition
More Pumpkin Inspiration:
Pumpkin Caramel Blondies
Biscoff Cookie Pumpkin Bread
Pumpkin Scones
Pumpkin Spice Swirl Bread
Originally posted on Will Cook For Smiles on September 22, 2013.
Jennie says
This look amazing!! I will for sure try this out!!
Come link up with me and share!
http://thediaryofarealhousewife.blogspot.com
lyuba says
Thank you, Jennie!
Tahnycooks says
Congrats on your first pumpkin cheesecake!!! We all are thrilled you made this and shared it with us all! This cheesecake looks simply divine. SERIOUSLY DELICIOUS! love the pics too!
lyuba says
Thank you, Tahny 🙂 The experiment definitely paid off!
Julie @ This Gal Cooks says
I made a pumpkin cheesecake for Thanksgiving last year. It was oh so good! I love your pumpkin cheesecake. You can’t beat adding chocolate to it. Pinning and sharing on social media. Thanks for sharing at Marvelous Mondays, Lyuba!
lyuba says
It was an amazing combination 🙂
Thank you so much, Julie!
Theresa says
I’ve never tried pumpkin cheesecake and yours look delicious. Thank you for sharing!
lyuba says
It’s amazing, Theresa! Definitely try!
Thank you 🙂
Kara says
This sounds AMAZING!! Thanks for sharing another fabulous recipes!
lyuba says
Thank you for a sweet comment, Kara!
Lindsay @ Life, Love and Sugar says
You are totally making me drool with these pictures! I love pumpkin cheesecake – this look amazing!
lyuba says
That was the point, Lindsay! Thank you 🙂
Winnie says
Mouth-watering cake!!
lyuba says
Thank you, Winnie!
Chung-Ah | Damn Delicious says
This has everything that I love! When I make this, no sharing will be involved.
lyuba says
That’s right, all for you!!
Thank you 🙂
Maria says
What a great fall cheesecake recipe!!! It looks sooo good with all those pecans and the chocolate!
lyuba says
Thank you, Maria 🙂
Sheena @ Hot Eats and Cool Reads says
This recipe looks fantastic! Yum!
lyuba says
Thank you, Sheena!
Jackie Hammond says
I truly intend to use this recipe just got to have more people to share it with. I love cheesecake and pumpkin would be delightful especially at Thanksgiving time. Thanks for sharing.
lyuba says
It is definitely for sharing! Otherwise you will eat it all yourself 🙂
Thank you, Jackie!
Carla says
That was for sure, oh so good!
lyuba says
Thank you!
Jenny says
In the recepies you said to use all spice .. where can I get that from ? It looks delicious! I plan on trying to make it for boyfriends b-day.
LyubaB says
Hi Jenny,
You can get allspice in the spice isle in most grocery stores and it usually by the cinnamon, cloves, and pumpkin spice. I hope he likes the cheesecake please come back and let me know! 🙂