Chocolate Pumpkin Cheesecake Recipe

Name: Chocolate Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups coarsely crushed graham cracker pieces; 1 1/2 cups unsweetened cocoa powder; 1 cup white sugar; 1/4 cup butter, melted; 1 cup chocolate chips; Filling:; 3 (8 ounce) packages cream cheese, room temperature; 1 1/2 cups white sugar; 1 teaspoon vanilla extract; 1 teaspoon maple extract; 1 (15 ounce) can pumpkin puree; 4 eggs, at room temperature; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt

Servings: persons

Crust:
1 1/2 cups coarsely crushed graham cracker pieces
1 1/2 cups unsweetened cocoa powder
1 cup white sugar
1/4 cup butter, melted
1 cup chocolate chips
Filling:
3 (8 ounce) packages cream cheese, room temperature
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon maple extract
1 (15 ounce) can pumpkin puree
4 eggs, at room temperature
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

1
Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil.
2
Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan.
3
Bake in the preheated oven until lightly browned and toasted, about 15 minutes.
4
Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.
5
Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed.
6
Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan.
7
Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.

1444

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust:, 1 1/2 cups coarsely crushed graham cracker pieces, 1 1/2 cups unsweetened cocoa powder, 1 cup white sugar, and more.

Yes, Chocolate Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions