Double Chocolate Pumpkin Cheesecake Recipe

Name: Double Chocolate Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST:; 1 1/2 cups chocolate cookie crumbs; 1/2 sticke (4 tblsp) melted butter; FILLING:; 3 x 8 oz light cr. cheese - softened; 1 cup sugar; 3 tbsp cornstarch; 3 lg eggs; 1/2 cup light sr crm; 2 tsp vanilla; 6 oz choc chips melted & cooled; 1 cup canned 100% pumpkin; 6 oz choc chips melted & cooled; CHOC GLAZE:; 3 oz bittersweet baking chocolate; 2 tbsp butter; 1 tbsp light corn syrup

Servings: persons

CRUST:
1 1/2 cups chocolate cookie crumbs
1/2 sticke (4 tblsp) melted butter
FILLING:
3 x 8 oz light cr. cheese - softened
1 cup sugar
3 tbsp cornstarch
3 lg eggs
1/2 cup light sr crm
2 tsp vanilla
6 oz choc chips melted & cooled
1 cup canned 100% pumpkin
6 oz choc chips melted & cooled
CHOC GLAZE:
3 oz bittersweet baking chocolate
2 tbsp butter
1 tbsp light corn syrup

1
heat oven to 350. spray 8 in springform pan. have larger roasting pan ready.
2
CRUST:put crumbs in sm bowl - stir in butter until moistened - press firmly over bottom of pan - bake 8 - 10 mins until set - cool on rack - wrap outside of pan with alum. foil. reduce temp to 300.
3
FILLING:beat cr cheese, sugar & cornstarch in lg bowl on med speed until smooth, scrape bowl often. beat in eggs, 1 at a time, until blended. beat in sr cr & vanilla. divide batter betwn 3 med bowls. stir melted choc into 1 bowl; pour into crust. whisk pumpkin into 2nd bowl & spoon over choc layer - smooth top. stir choc into 3rd bowl - spoon & spread.
4
set springform pan in ctr of roasting pan. place pan in oven & add boiling water to 1/2 up sides.
5
bake 1 1/2/ - 1 3/4 hrs until set but jiggly.
6
turn off oven c door closed - leave 1 hr - run knife along edges to release - remove foil - cool in pan on wire rack - refrig 4 hr or overnight
7
GLAZE: stir ingred in saucepan on low until melted & smooth. cool slightly. remove pan sides - spread glaze to edges to drip.

1403

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 chocolate cookie crumbs, 1/2 sticke (4 tblsp) melted butter, FILLING:, and more.

Yes, Double 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.

Double Chocolate Pumpkin Cheesecake

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