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).
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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.
Ruth @ Living Well Spending Less says
This looks beyond delicious. I’m not a huge pumpkin fan, but every other ingredient in this, I’m a fan of! I may just have to go out on a limb at make this. I love the pecan toppings and the way the chocolate just flows off the side of the slice. Yum. Thanks for sharing this recipe, Lyuba.
I’d love it if you linked this up over at Living Well Spending Less for Thrifty Thursday this week! http://www.livingwellspendingless.com/category/thrifty-thursday/
Averie @ Averie Cooks says
This is just so gorgeous! Your photos get me every time! Pinned to my pumpkin board!
Deidre says
OH MY!! This is AWESOME Im so ready to dig in! I LOVE cheesecake and this is a keeper! Thanks so much:)
Miz Helen says
What a beautiful presentation for this delicious Chocolate Pumpkin Cheesecake. Have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
lyuba says
Thank you, Miz Helen! Have a great weekend too!
LeeAnn says
I make a pumpkin cheesecake with a gingersnap crust. I will have to try adding the chocolate to that. Sounds amazing!
lyuba says
Great idea for the crust, LeeAnn! I will have to try this, may be for Christmas!
Theresa says
Wow the cheesecake looks amazingly good. Thanks for sharing!
lyuba says
Thank you, Theresa 🙂
Ginger says
Your pictures are gorgeous! I’ll have to try this one out. Sounds soooo good!
lyuba says
Thank you so much, Ginger! 🙂
Patricia Krank says
Really? Could you post anything more tempting than this? I have got to try this recipe.
Blessings,
Patti
lyuba says
Well, now I’m going to have to try and post something more tempting 🙂 Just for you, Patricia!
Thank you 🙂
Tina @ Tina's Chic Corner says
WOW! Incredibly gorgeous! I need this cheesecake in my life. 🙂
lyuba says
Thank you so much, Tina!
kristi@ishouldbemoppingthefloor says
Oh man, Lyuba! This looks so delicious! Thanks so much for posting.
lyuba says
Thank you, Kristi!
Kat says
This looks crazy delicious! I couldn’t stop looking at the pictures, hoping it would just appear in front of me! Pinning and making soon! Thanks Lyuba! xoxo
lyuba says
Thank you so much, Kat! (That would be perfect if you could do that 🙂 )
carolinaheartstrings says
Heaven help me, this is my new favorite. It looks amazing. Thanks for sharing it!
lyuba says
Thank you so much!