Chocolate Pumpkin Cheesecake

Chocolate Pumpkin Cheesecake: 7 Tips for the Perfect Fall Dessert

Picture this: a silky smooth chocolate pumpkin cheesecake with a perfect graham cracker crust, the aroma of warm spices filling your kitchen as golden autumn light streams through your window. Is there anything that captures the essence of fall baking better? This decadent dessert combines the rich depth of chocolate with the comforting warmth of pumpkin for a treat that will have everyone asking for seconds.

What many home bakers don’t realize is that cheesecake doesn’t have to be intimidating. Those dreaded cracks that often appear on the surface? They’re completely avoidable with the right techniques. I discovered this the hard way after years of trial and error, including one memorable Thanksgiving when my cheesecake looked more like the Grand Canyon than a smooth dessert!

What makes chocolate pumpkin cheesecake so special is how it bridges two beloved flavors. It’s like getting the best of both worlds: the comforting, spiced essence of a pumpkin pie combined with the deep satisfaction of chocolate. Plus, it’s surprisingly straightforward to make when you know the secrets.

Just like my popular Triple Chocolate Mousse Cake that readers can’t stop raving about, this chocolate pumpkin cheesecake balances sophisticated flavor with achievable technique. Ready to create the smoothest, most delicious fall dessert that will have everyone convinced you’ve been taking professional baking classes? Let’s dive in!

What is Chocolate Pumpkin Cheesecake?

Ever wondered what happens when pumpkin pie and chocolate cheesecake have a delicious dessert baby? You get chocolate pumpkin cheesecake! This heavenly creation combines the velvety texture of classic cheesecake with the warm, spiced flavors of pumpkin and the rich decadence of chocolate. Why call it chocolate pumpkin cheesecake and not pumpkin chocolate cheesecake? Well, as my grandmother always said, “Lead with your strength!” And in this case, that chocolatey goodness definitely deserves top billing.

I once served this at a dinner party where a friend claimed to hate pumpkin anything. He ended up having three slices! That’s the magic of this dessert: it converts even the most stubborn skeptics. As they say, the way to a person’s heart is through their stomach, and this chocolate pumpkin cheesecake paves a direct highway there. Ready to fall in love with fall’s most irresistible dessert? Let’s get baking!

Why You’ll Love This Chocolate Pumpkin Cheesecake:

This chocolate pumpkin cheesecake will become your new fall baking obsession for so many reasons, but three stand out above all others. First, the texture is absolutely divine: silky smooth with a perfect balance between light and rich. Unlike regular cheesecakes that can be one note, the combination of creamy chocolate and spiced pumpkin creates complex layers of flavor that unfold with each bite.

Making this at home will save you a small fortune compared to bakery prices. A similar sized specialty cheesecake can cost upwards of $50 at high end bakeries, but you can create this showstopper for about $15 to $20 worth of ingredients, many of which you likely already have in your pantry. Plus, homemade means no artificial preservatives or additives.

The cinnamon spiced graham cracker crust deserves special mention: it’s buttery, crisp, and the perfect foundation for the creamy filling. I like to add a touch of nutmeg and cloves to enhance the warm fall flavors even further. If you enjoyed my Brown Butter Apple Crisp recipe, you’ll appreciate how this chocolate pumpkin cheesecake similarly celebrates seasonal flavors in an elevated way. Ready to impress your family and friends with a professional quality dessert? Give this recipe a try tonight!

How to Make Chocolate Pumpkin Cheesecake:

Quick Overview

This chocolate pumpkin cheesecake is surprisingly straightforward to prepare, taking about 30 minutes of active preparation time. What makes it truly special is the silky smooth texture achieved through proper temperature control and gentle baking. The marbling of chocolate and pumpkin batters creates a stunning visual effect that’s as beautiful as it is delicious. While it does require some patience (including cooling and chilling time), the actual hands on work is minimal for such an impressive result.

What to Serve Chocolate Pumpkin Cheesecake With:

Chocolate pumpkin cheesecake is delicious on its own, but you can elevate it further with thoughtful pairings. A dollop of freshly whipped cream with a sprinkle of cinnamon makes a classic topping that balances the richness of the cheesecake. For extra indulgence, drizzle warm caramel sauce or chocolate ganache over each slice just before serving.

For beverages, this dessert pairs beautifully with a strong cup of coffee or espresso, which cuts through the richness while complementing the chocolate notes. A sweet dessert wine like Moscato d’Asti or a glass of spiced apple cider also makes a lovely complement to the fall flavors. If you’re serving this at a dinner party, consider offering small portions alongside mini pumpkin or pecan tarts for a dessert sampler that showcases the best of autumn baking.

Top Tips for Perfecting Chocolate Pumpkin Cheesecake:

1. Room temperature ingredients are non negotiable: This is perhaps the most crucial tip. Cold cream cheese will never fully incorporate, leading to lumps and an uneven texture. Set your cream cheese, eggs, and sour cream out at least 2 hours before baking. If you’re in a hurry, place the sealed cream cheese packages in warm (not hot) water for about 15 minutes.
2. Master the water bath technique: A water bath is essential for preventing cracks by providing gentle, moist heat. Make sure your foil wrapping is watertight by using heavy duty foil and double layering it. The water should come halfway up the sides of the springform pan but never reach the top edge where it could seep in.
3. Mix with restraint: Once you add the eggs, mix on low speed and only until just combined. Overmixing incorporates air, which expands during baking and then collapses, causing cracks and a less creamy texture.
4. Perfect your marbling technique: For the most beautiful marbling, use a butter knife or thin spatula and make just a few swirls. Too many swirls will blur the distinct colors together rather than creating that dramatic pattern.
5. Cool gradually: Sudden temperature changes are a major cause of cheesecake cracks. Always cool your cheesecake in the turned off oven with the door cracked for about an hour before bringing it to room temperature.
6. Don’t rush the chilling: A proper overnight chill (or minimum 6 hours) allows the flavors to meld and the texture to set perfectly. This patience makes all the difference between good and extraordinary cheesecake.
7. Clean your knife between slices: For picture perfect slices, dip your knife in hot water and wipe it clean between each cut. This prevents the colors from smearing and gives you that professional looking presentation.

Chocolate Pumpkin Cheesecake: 7 Tips for the Perfect Fall Dessert

Recipe by Cristina NovaakCourse: DessertCuisine: AmericanDifficulty: Intermediate

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

15

minutes

Calories

455

kcal

Ingredients

• 2 cups graham cracker crumbs (about 16 full sheets)

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/2 teaspoon cinnamon

• 4 packages (8 oz each) cream cheese, softened

• 1 1/2 cups granulated sugar

• 1/4 cup all purpose flour

• 4 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 1 cup sour cream, at room temperature

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)

• 2 teaspoons pumpkin pie spice

• 8 oz semi sweet chocolate, melted and slightly cooled

• 1/4 cup heavy cream

Directions

• Prepare your pan: Preheat your oven to 325°F (165°C). Wrap the outside of a 9 inch springform pan with a double layer of heavy duty aluminum foil, making sure it comes at least halfway up the sides. This prevents water from seeping in during the water bath baking.
• Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to pack it down evenly.
• Pre bake the crust: Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling. Keep the oven on.
• Prepare the cheesecake base: In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Add the flour and beat until just combined. Scrape down the sides of the bowl.
• Add wet ingredients: Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix. Add the vanilla and sour cream, beating on low speed until just blended.
• Create the two batters: Divide the batter in half. To one half, add the pumpkin puree and pumpkin pie spice, stirring gently until combined. To the other half, add the melted chocolate and heavy cream, stirring until smooth.
• Create the marbled effect: Pour half of the pumpkin batter into the prepared crust. Drop spoonfuls of the chocolate batter over the pumpkin layer. Pour the remaining pumpkin batter over top. Drop remaining chocolate batter by spoonfuls over the pumpkin layer. Use a knife to gently swirl the batters together for a marbled effect. Don’t overmix; just a few swirls will do.
• Prepare the water bath: Place the foil wrapped springform pan in a larger roasting pan. Fill the roasting pan with enough hot water to come about halfway up the sides of the springform pan.
• Bake with care: Bake for 1 hour and 15 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
• Cool completely: Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight, before serving.

Nutrition Facts

• Calories: 455kcal | Total Fat: 32g | Saturated Fat: 18g | Trans Fat: 0g
  Cholesterol: 145mg | Sodium: 335mg | Potassium: 220mg
  Total Carbohydrates: 38g | Dietary Fiber: 2g | Sugars: 30g
  Protein: 7g
  Vitamin A: 75% DV | Vitamin C: 2% DV | Calcium: 10% DV | Iron: 8% DV

More Delicious Recipes You’ll Love

If you enjoyed this chocolate pumpkin cheesecake recipe, you’ll also love these other crowd pleasing desserts! Try our Oreo Truffles for an easy, no bake treat that transforms simple cookies into decadent chocolate covered bites perfect for gifting or serving at parties. For another seasonal favorite, our No Bake Peanut Butter Pie Recipe combines creamy peanut butter with a chocolate cookie crust for a quick yet impressive dessert that requires zero oven time. Both recipes use similar techniques to create smooth, rich textures without the fuss of baking, making them perfect companions to this cheesecake in your dessert rotation!

Storing and Reheating Tips:

Properly stored, chocolate pumpkin cheesecake will remain fresh and delicious for up to 5 days in the refrigerator. Keep it in the springform pan until ready to serve, then return any leftovers to an airtight container. The springform ring can actually help protect the cheesecake during storage; just place it back around the cheesecake on its serving plate and cover with plastic wrap.

For longer storage, this cheesecake freezes beautifully for up to 2 months. To freeze, allow the cheesecake to cool completely in the refrigerator first. Then, remove it from the springform pan and place on a cardboard round. Wrap tightly in several layers of plastic wrap, followed by aluminum foil. Label with the date before freezing.

To thaw, transfer the wrapped cheesecake to the refrigerator 24 hours before serving. Remove the plastic wrap to prevent condensation from making the crust soggy. For individual slices, you can freeze them separately wrapped in plastic and foil. Thaw individual slices in the refrigerator for about 4 hours before serving.

Chocolate pumpkin cheesecake is best enjoyed cold and doesn’t require reheating. However, if you prefer a slightly warmer dessert, let slices stand at room temperature for 20 to 30 minutes before serving. This also intensifies the flavors as the chill comes off the cheesecake.