Description
A delightful dessert that combines the rich flavors of chocolate with the warm essence of pumpkin, perfect for fall.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar (for the crust)
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar (for the filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz dark chocolate, melted
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Let it cool completely.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add 1 cup of granulated sugar and mix well. Add pumpkin puree, then eggs one at a time, and finally 1 teaspoon of vanilla extract.
- Gently fold in melted dark chocolate into the pumpkin mixture.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Bake for 50-60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Remove from the springform pan, top with whipped cream, and serve.
Notes
- Ensure cream cheese is at room temperature to avoid lumps.
- Use high-quality chocolate for the best flavor.
- Monitor baking time closely to prevent overbaking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Chocolate Pumpkin Cheesecake, Fall Dessert, Cheesecake Recipe