This chocolate pumpkin cheesecake is a smooth, luscious, and silky pumpkin cheesecake made with addition of chocolate bar on the bottom, topped with pecans, and more chocolate syrup on top.
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Have you ever thought to put pumpkin and chocolate together? Sure pumpkin brownies are great but there it is a predominantly chocolate. I’m talking about a mainly pumpkin dessert that also has an added bonus of chocolate.
This is exactly what this cheesecake is! It is a smooth, velvety pumpkin cheesecake that’s bursting with fall spices but also features the addition of chocolate. You will find a hidden chocolate bar at the bottom of the cheesecake and some chocolate drizzle on top.
The great flavors here are also complimented by the textures. The cheesecake itself is smooth and creamy but you get a pleasant crunch from the cold chocolate bar pieces on the bottom and pecans on top.
This chocolate pumpkin cheesecake was an experiment and it turned out incredible and has been beloved by many for years! Chocolate and pumpkin are wonderful together and pecans make it extra special.
How To Make Chocolate Pumpkin Cheesecake
The Crust: Mix the graham cracker crumbs, melted butter, vanilla extract, cinnamon, nutmeg, and brown sugar together and spread the mixture in the prepared springform. Pat it evenly along the bottom and a little up the sides (1). Lay the chocolate pieces all over the crust, evenly (2).
Make the cheesecake filling. Beat the cream cheese in the bowl of an electric mixer until smooth and fluffy. Scrape the sides, start beating again, and pour in the sugar as it’s beating. Then add the sour cream, vanilla extract, and pumpkin puree and beat to combine. Beat it eggs in one at a time and scrape the bowl again.
Lower speed and add in spices and corn starch. Make sure that all ingredients are well combined. Stop to scrape bottom and sides of the bowl and beat again until all smooth.
Pour the cheesecake filling into the prepared crust (3) and spread chopped pecans over the top.
Bake the cheesecake in the water bath. Place the large roasting pan in the oven first, then place the cheesecake filled springform pan inside of it. Add hot water to the larger roasting pan until it’s about halfway up the side of the springform pan.
Bake for about 85 minutes. Turn off the oven, open the oven doors, and let the cheesecake rest in the oven for 10 minutes. Take it out and rest it on the counter until cooled to room temperature (4). Cover the cheesecake and transfer it to the refrigerator to finish cooling for another 6 hours or overnight.
How To Tell If Cheesecake Is Done Baking?
When the edges are set and the center is slightly soft and jiggly, you’ll know it’s cooked! As it cools in the oven and on the counter, the center will continue to set more and become more firm. DO NOT insert a knife or toothpick into the center to check for doneness, since that may cause the dessert to crack.
Storing Instructions
Make sure to store the cheesecake in the refrigerator and covered air-tight. Properly stored, cheesecake should last up to 5 days.
I recommend simply storing it in the very same pan it was baked in, covered tightly with plastic wrap or another air-tight wrap you use. Remember to cover it tightly every single time after you take out a slice!
Can I Freeze Pumpkin Cheesecake?
PRO TIP: Make sure to freeze the cheesecake WITHOUT any frosting or toppings! Don’t frost until ready to serve.
You can freeze cheesecake right on the bottom of the springform pan or you can take it off the pan and transfer it onto an aluminum foil covered cardboard.
Once cheesecake has been cooled to room temperature, run a butter knife along the inside of the springform pan to separate the cheesecake from the pan. Place the pan with the cheesecake into the freezer and freeze for about an hour.
Then, carefully take off the side portion of the springform. At this point, you can either keep the bottom of the springform with the cheesecake or transfer it onto a piece of thick cardboard cake holder covered with aluminum foil.
Wrap cheesecake and the bottom of the pan with plastic wrap, in 2-3 layers. Then, wrap the whole thing with aluminum foil. As an added protection from air, you can place the whole things in a large, zip-top freezer bag, but that’s not necessary.
Make sure to date and label before placing cheesecake back in the freezer. Cheesecake will keep in the freezer for 2-3 months.
To thaw frozen cheesecake, make sure to do it slowly, in the refrigerator! Take the cheesecake out of the freezer, take off the zip-top bag, and place into the refrigerator and slow-thaw overnight.
How To Make It Gluten Free?
The only part of this cheesecake that contains gluten is the graham cracker crust. Use gluten free graham crackers and pulse them into crumbs to create a gluten free crust. Remaining ingredients should already be gluten free but double check the labels and nutritional information.
More Pumpkin Cheesecake Recipes
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Chocolate Pumpkin Cheesecake Recipe
Equipment
- Wide aluminum foil
- Measuring cups
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup dark brown sugar
- 4 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 oz chocolate bar broken in pieces
Cheesecake Filling:
- 24 oz cream cheese softened
- 1 cup white granulated sugar
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 2 eggs room temperature
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp ground all spice
- 1/4 tsp ground nutmeg
Topping:
- 1 cup pecans chopped
- 1/4 cup Chocolate syrup or hot fudge topping
Instructions
Before Baking:
- Grease a 9-inch spring form, set aside. Preheat the oven to 325℉.You will need a large roasting pan that’s bigger and longer than the springform pan. (You can even use the aluminum foil disposable ones).If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. Try to use a wide kind of foil so you would only need to use 1 solid sheet. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
- Although, there is a chance that a small amount of water will leak in, this will NOT ruin the cheesecake.
Crust:
- Mix the ingredients for the crust, very well, until all evenly incorporated. (Not the chocolate bar.)
- Spray inside of the springform pan with some cooking spray, making sure you get the sides too. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side. (You can use a measuring up to press the cookie crumb mixture.)
- Lay the chocolate pieces all over the crust, evenly.
Cheesecake Filling:
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Give it a good 2-3 minutes of beating to get is soft and smooth. Scrape sides and bottom on the bowl and beat for another minute.
- Pour in the sugar as it's beating and then lower the speed and add the vanilla extract, sour cream, and pumpkin puree. Raise the speed again and beat until smooth.
- Add the eggs, one at the time, beating after each addition. Stop to scrape bottom and sides of the bowl.
- Lower speed and mix in spices and cornstarch. Make sure that all ingredients are well combined. Stop to scrape bottom and sides of the bowl and beat until all smooth.
- Pour the cheesecake batter into the pan with crust. Sprinkle the pecans over the top.
Baking The Cheesecake:
- Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add hot water to the corner of the roasting pan, filling it about half way up the side of the springform.
- Bake for about 85 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven. Take the foil wrap off the pan.
- Let it rest for 10 minutes on the counter and then gently run a 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 serve.)
- Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for 6 hours or overnight.
- When ready to cut and serve the cheesecake, drizzle the chocolate syrup over the top. (Note, if using hot fudge topping, you will need to warm it up to make it easier to drizzle and spread.)
Notes
- Storing: Cheesecake will last up to 5 days in the refrigerator. Store it in the original baking pan and make sure to re-wrap the pan with plastic wrap air-tight after each time you take out a slice.
- Freezing: There are instructions on how to freeze the cheesecake in the post!
- Water Bath: DO use the water bath technique, it does strongly affect the texture of the cheesecake.
- How To Tell If Cheesecake If Done: You can tell the cheesecake is baked when the edges are set and the center is slightly soft and jiggly. As it cools in the oven and on the counter, the center will continue to set more and become more firm. DO NOT insert a knife or toothpick into the center since that may cause the dessert to crack.
- Cooling: DO cool the cheesecake is three steps: 10 minutes in the turned off oven, on the counter, and chill in the refrigerator.
Nutrition
Originally published on Will Cook For Smiles in September 2013.
Heather @ French Press says
wow, how did I miss this one. Looks amazing Lyuba
lyuba says
Thank you so much, Heather!!
Erica F says
This was absolutely devine. I used cinnamon grahmn crackers. This was a huge SUCCESS ! THANKS for the recipe
lyuba says
I am so happy to hear that, Erica! Thank you!
(So sorry for the late response!)
SUE says
Thanks for this fabulous recipe. It turned out superb. Could I ask you a favor about this post??? I have been trying to find out the name of the font you used on this recipe for the last couple of years. I’ve keep searching with no success.
Could you email me the name of the font used on the words.” PUMPKIN CHOCOLATE CHEESECAKE.”
Thanks for sharing.
Sue
lyuba says
Thank you, Sue!
I’m sorry, but I really don’t know the font name. I use a plug in for the recipe and the fonts are set automatically. I really didn’t set it.
Maria says
Spending Thanksgiving with my daughter and her in laws. Offered to make pumpkin pies from scratch but my daughter informed me they don’t eat Pumpkin Pie. I do know they like Cheesecake so I thought I might give this a try. Sure sounds yummy!
lyuba says
I bet they would love this cheesecake! Thank you, Maria!
Chris says
I almost licked my screen, this looks so amazing! Thanks so much for sharing! Awesome Thanksgiving pie/cake or whatever!
Lisa@hooplapalooza says
what is this?!?! oh yeah, it’s the answer to my prayers.
James Dazouloute says
Great Pumpkin Chocolate Cheesecake!. It always amaze me the different ways we can plan, compose, and create new delicious and enjoyable foods. Great Share And Posting Liuba.
Thomas says
Beautiful.
Peeko says
Perfect – sweet enough for the kids, refined enough for the grown ups – one of my all time favourites! Thank you!
Mackenzie @ Cheerios and Lattes says
That is gorgeous and sounds even better than a traditional pumpkin pie! Pinning this for Thanksgiving! 🙂
Gloria // Simply Gloria says
Oh my! I’m so in love with the fact there’s pumpkin and cheesecake all together in this delicious creation! (=
Kristen Duke says
Sounds yummy!! I love the chocolate layer at the bottom, perfect time for fall!