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Home » Dessert » Cheesecake » Chocolate Pumpkin Cheesecake

Chocolate Pumpkin Cheesecake

Created: September 22, 2017 Updated: October 5, 2020 by Lyuba Brooke 107 Comments *This post may contain affiliate links. Read More...

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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.

Pumpkin Chocolate Cheesecake slice on a table

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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.

Pumpkin Chocolate Cheesecake on a table

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).

steps for making pumpkin chocolate cheesecake first picture is of pieces of Hershey bar on the crust, 2nd picture of cream cheese and pumpkin mixture in mixing bowl, 3rd picture putting cream cheese mixture on top of pie crust and third picture is completed cheesecake uncooked

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slice of Pumpkin Chocolate Cheesecake Recipe on a table with a fork

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Chocolate Pumpkin Cheesecake

Smooth, creamy pumpkin cheesecake made with chocolate pieces on the bottom, pecans over the top, and drizzled in more chocolate syrup.
4.19 from 16 votes
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Resting and refrigerating time: 5 hours hours
Total Time: 1 hour hour 10 minutes minutes
Servings: 8
Calories: 773kcal
Author: Lyuba Brooke

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
US Customary - Metric

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

Calories: 773kcal | Carbohydrates: 62g | Protein: 10g | Fat: 55g | Saturated Fat: 26g | Cholesterol: 155mg | Sodium: 472mg | Potassium: 431mg | Fiber: 4g | Sugar: 45g | Vitamin A: 6215IU | Vitamin C: 1.4mg | Calcium: 167mg | Iron: 4mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Collage 1st picture of Pumpkin Chocolate Cheesecake on a table 2nd picture of chocolates on cheesecake, 3rd of cream cheese and pumpkin in a mixing bowl, 3rd pouring mixture into pie shell, 4th the cheesecake put together.

 

slice of Pumpkin Chocolate Cheesecake on a table

More Pumpkin Inspiration:

Pumpkin Caramel Blondies on a white plate with pumpkin syrup being poured over them

Pumpkin Caramel Blondies

Biscoff Cookie Pumpkin Bread on a placemat with 2 slices cut

Biscoff Cookie Pumpkin Bread

Pumpkin Scones on top of a basket

Pumpkin Scones

Pumpkin Spice Swirl Bread on a top of a basket with a bowl with cinnamon in it on a table

Pumpkin Spice Swirl Bread

Originally posted on Will Cook For Smiles on September 22, 2013.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

78.0K shares

Filed Under: Cheesecake, Chocolate, Dessert, Fall Recipes, Pumpkin

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Gabby says

    October 29, 2023 at 4:57 pm

    Can you make this a day early? Will it keep?

    Reply
    • LyubaB says

      November 6, 2023 at 10:51 am

      Yes, you can make it a day early and it will be fine. I go over more about how to store cheesecake in these two posts here are the links so you can check them out. https://www.willcookforsmiles.com/chocolate-cheesecake/ and https://www.willcookforsmiles.com/new-york-cheesecake/

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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