Dark Chocolate Pumpkin Cheesecake
This Dark Chocolate Pumpkin Cheesecake is creamy, decadent, and perfectly balanced with warm spices and rich chocolate—an irresistible fall dessert!
Servings: 8 servings
Ingredients
For the Crust:
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter melted
- 0.25 cup granulated sugar for crust
For the Filling:
- 2 cups cream cheese softened
- 1 cup pumpkin puree
- 1 cup dark chocolate melted and cooled
- 0.75 cup granulated sugar for filling
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
For Serving (optional):
- whipped cream for serving
- chocolate shavings for garnish
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of your 9-inch springform pan, creating an even layer. Bake the crust for 8-10 minutes until it’s set and golden. Remove from the oven and let it cool while you prepare the filling.
Melt the Dark Chocolate
- Melt the dark chocolate using a microwave in 30-second intervals, stirring between each, or use a double boiler. Once melted and smooth, set it aside to cool slightly but don’t let it harden.
Make the Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the 3/4 cup sugar and continue beating until light and fluffy. Add the pumpkin puree, vanilla extract, and spices (cinnamon, nutmeg, ginger), mixing until well combined.
- Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing to prevent cracks in the cheesecake.
- Slowly pour the melted dark chocolate into the cream cheese mixture and gently fold it in using a spatula. You want the filling to have a marbled effect, so don’t overmix—swirl the chocolate through the pumpkin mixture for a beautiful visual and flavor contrast.
Bake the Cheesecake
- Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet and bake in your preheated oven at 350°F (175°C) for 50-60 minutes. The edges should be set, but the center will still jiggle slightly when you gently shake the pan.
Cool and Chill
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling helps prevent cracks. Then, remove from the oven and let it cool completely at room temperature before covering with plastic wrap and refrigerating for at least 4 hours, preferably overnight.
Serve
- Before serving, loosen the cheesecake from the springform pan edges with a knife and carefully remove the sides. Garnish with whipped cream and chocolate shavings if desired. Slice with a warm knife for clean cuts, wiping the blade between slices.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Microwave-safe bowl or double boiler
- Oven
Notes
- Always soften cream cheese to room temperature for a smooth, lump-free batter.
- Mix the batter just until combined to avoid cracks from overmixing.
- Cool the cheesecake gradually in the oven with the door ajar to prevent cracking.
- Store leftovers tightly covered in the refrigerator for up to 5 days or freeze slices for longer storage.
- Try variations like spiced pecans, caramel drizzle, or an espresso boost for different flavor twists.
