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.
Aqiqah Ciledug says
so delicius
lyuba says
Thank you!
Eva Mi Dulce Locura says
Love it! You’re an artist! A hug!
Eva.
lyuba says
Awww, thank you, Eva!!
shamene@sayitwithcake says
wow this looks amazing!!! pinning!
lyuba says
Thank you so much, Shamene!
Cathy@LemonTreeDwelling says
I love the addition of chocolate on the bottom and pecans on top! This looks divine!
lyuba says
Thank you, Cathy! The chocolate on the bottom was awesome 🙂
Julie @ Julie's Eats & Treats says
I really need to suck it up and make a cheesecake. I have a fear of the cracking on me! This looks like a beauty!
lyuba says
You do, Julie!! This is an awesome one to start with.
My cheesecakes crack almost every time. No one ever minds! Having a topping helps cover it up if you are serving at a party or something. Don’t let it stop you 😉
Deb @ Kneaded Creations says
Totally fabulous…thanks for sharing on the Marvelous Monday Linkey Party. by the way… did I mention that this recipe is totally fabulous? Deb @ Kneaded Creations
lyuba says
Thank you, Deb!!
Kari@Loaves n Dishes says
Yes! I love pumpkin and chocolate…especially in a cheese cake…yummo!
lyuba says
Thank you, Kari!!
Julia | JuliasAlbum.com says
What a gorgeous cheesecake – pinning! Saw it in the Facebook post by Damn Delicious and just had to click over and pin it! 🙂
lyuba says
Thank you, Julia!!
Trish - Mom On Timeout says
You never cease to amaze me Lyuba. Your photography is gorgeous. Your recipes are mind-blowing. You’re simply amazing!
lyuba says
Awww, you know how to make my blush, Trish!
Krista @ joyfulhealthyeats says
Girl! This looks dangerous! I’ve had pumpkin cheesecake, pecan pumpkin cheesecake, and apple pumpkin cheesecake but never chocolate pumpkin cheesecake! This pics are to die for, totally making this around thanksgiving time. Pinning!
lyuba says
It’s a match made in heaven for sure!
Thank you, Krista!!
Kayla @ Home Coming blog says
This looks delish! Don’t forget to link up to The DIY’ers. http://homecomingmn.blogspot.com/2013/09/the-diyers-30.html
Ashley Addison says
Wow, I’m not really a fan of cheesecake but you really made me want to try this. It looks delicious. Thanks for sharing. Already a follower, but found this post over on the Motivate Me Monday Block Party. Have a great week!!!
Ashley@Supremely Divine Life
lyuba says
This one will make you change your mind, Ashley!
Thank you!!