Chocolate Pumpkin Cheesecake

This Chocolate Pumpkin Cheesecake is a beautiful fall dessert recipe that is so easy to make and so delicious too. This is a perfect dessert to impress your guests on Halloween or Thanksgiving!  

I’m a firm believer in cheesecake for all seasons! In spring I love to make my Creme Brulee Cheesecake, Christmastime try my Raspberry Creme Fraiche Cheesecake or Raspberry Swirl Cheesecake and when summer rolls around, there’s nothing as easy as a No-Bake Cheesecake with fresh berries on top. 

Pumpkin Cheesecake with Chocolate Swirl served on a black cake stand

Why You’ll Love This:

  • The combination of pumpkin and chocolate is such a classic flavor combination and the chocolate cookie crust with its jagged edges gives it a fun spooky appeal for Halloween.
  • The haphazard swirl will give you a wonderful spooky vibe much like a cobweb, but without a lot of skill involved. 
  • This cake makes for an impressive centerpiece of a dessert buffet. Pair it with my Pecan Bars with Shortbread Crust, my Baked Chocolate Donuts or my Apple Cinnamon Pastries for a fall-themed dessert party! 

Pumpkin Cheesecake with Chocolate Swirl

Watch How to Make My Chocolate Pumpkin Cheesecake Below!

 

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Step 1: Make the Crust

I find the best chocolate crusts are made from using Famous Chocolate Wafers  You can usually find them in the grocery store on those ice cream end caps next to the sprinkles and ice cream cones, but sometimes they can be harder to find offseason. I guess because not too many people are making ice cream cakes. So I just stock up online. Or you can also use Oreo cookies and scrape out the filling. 

Chocolate wafers on cutting board

Perfecting the Crust:

  • Drop the cookies in a food processor and give them a whirl, or place them in a freezer bag and give them a whack until they are finely crumbled.
  • Place the crumbs in a bowl and add the melted butter and combine with a fork so the crumbs don’t clump.
  • Add the crumb mixture to a cheesecake pan and give it a shake to even them out. It’s easier if the crumbs are level before you begin to press them into the tin.
  • Then, use your fist and “fist bump” the crumbs up the side to create the walls of the crust.
  • It doesn’t matter if the edges aren’t perfect. The jagged edges will add an eerie effect to the presentation! 

Pressing chocolate cookie crumbs into cheesecake pan for crust

Step 2: Make the Pumpkin Cheesecake Filling

A bowl of spices in a gray bowl with a spoon

Why do you use a water bath when baking a Cheesecake?

  • A water bath does two things in an oven: evenly cooks the food and keeps the food moist.
  • Be very careful when using a water bath with any custard dish, like a cheesecake or crème brûlée.
  • If any water gets into the cheesecake batter, it will not set. 

How to Avoid a Water Bath for Cheesecakes

I add just a little bit of flour to my cheesecakes because it helps it set the cheesecake, and it prevents me from having to make a water bath! And clean up the mess from one! 

Make-Ahead Tips:

  • Cheesecakes must be made ahead of time because they need time to set up and chill in the refrigerator.
  • I think cheesecakes are best when made a full 24-hours in advance of serving.
  • This will help them slice cleaning and not fall apart.
  • I actually don’t cover the cheesecake but put it in the refrigerator uncovered. That way condensation will not form on the inside of the foil ad drip down into the cheesecake which can damage the chocolate swirl design.

Pumpkin Cheesecake with Chocolate Swirl with slices missing showing the inside

Step 3: Make the Cheesecake Swirls

Here is the fun part! Spoon small dollops of the melted chocolate around the perimeter of the pan.

Dropping dollops of melted chocolate into cake pan filling

Then, run a long toothpick or skewer through the chocolate dollops.

Swirling chocolate with a skewer in cheesecake mixture

You can do as many or as few swirls as you like. The more you swirl, the more cob-webby the design will become.

Cheesecake inside oven

How To Know When the Cheesecake is Done?

  • I set my timer for 50 minutes, then check the cheesecake at this stage. At that point, if the cheesecake is super jiggly, bake for another 10 minutes.
  • But if it is only slightly jiggly, it will finish setting up in the fridge.
  • It’s better to have a slightly under-cooked cheesecake than an overly-baked cheesecake.
  • The texture will be creamier if it’s a bit underbaked, and dry and crumbly if over-baked. 

How do you make a cheesecake not crack?

  • Your cheesecake can crack because of two reasons: it’s over-cooked or over-mixed.
  • Over-mixing causes more air bubbles to enter into the mixture, which creates air pockets in the batter.
  • Then, as the cheesecake sets, the air pockets release and create cracks in the cheesecake.
  • It’s better to pull the cheesecake out of the oven when it’s slightly jiggly to avoid over-baking.

Overhead shot of Chocolate Pumpkin Cheesecake with missing slice

Cooling and Storing:

  • When the cheesecake is finished, remove it from the oven and allow to cool for about 30-40 minutes.
  • Place it in the refrigerator, uncovered, for anywhere from 4 hours to overnight.
  • When the cheesecake has been set, remove it from the springform pan and carefully place it onto a black cake stand for a dramatic presentation! 

More Fall Treats to Try!

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Pumpkin Cheesecake with Chocolate Swirl served on a cake stand on a wood surface

Chocolate Pumpkin Cheesecake

Yield: serves 8
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

Pumpkin Cheesecake with Chocolate Swirl. A Halloween dessert Idea that is as beautiful as it is delicious. Includes Recipe Video too.

Ingredients

For the Crust:

  • 1 (9 0z) package of famous chocolate wafers or other dark chocolate cookie
  • 5 tbsp (75 ml) melted butter

For Filling:

  • 2 (8 oz) containers (460g) of whipped cream cheese
  • 2 whole eggs
  • 3 egg yolks
  • ¾ cup (150 g) of sugar
  • 1 (15 oz) can (420g) of pure pumpkin puree
  • ¼ tsp (1.25 ml) salt
  • 1 tsp (5 ml) pumpkin pie spice
  • 1 tsp (5 ml)vanilla extract
  • ¼ cup (30 g) of flour
  • 2 oz (56 g) melted bittersweet chocolate

Instructions

  1. Preheat oven to 325F/162 C.
  2. Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.
  3. Grease a 9" (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
  4. Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
  5. Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.
  6. Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.
  7. Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.
  8. Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.
  9. Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!

Notes

How do you make a cheesecake not crack?

  • Your cheesecake can crack because of two reasons: it's over-cooked or over-mixed.
  • Over-mixing causes more air bubbles to enter into the mixture, which creates air pockets in the batter.
  • Then, as the cheesecake sets, the air pockets release and create cracks in the cheesecake.
  • It's better to pull the cheesecake out of the oven when it's slightly jiggly to avoid over-baking.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 141mgSodium: 155mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 5g
Brownie cake scooped into a mug with ice cream

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15 Comments

  1. Hi there, recipe looks great. Just wondering what to do if I already bought regular unwhipped cream cheese. Can I just whip for a few minutes to get the same consistency as the store bought whipped cream cheese?

  2. I made this cheesecake few weeks ago for a get together with my neighbors and impressed all. So elegant, delicious and easy to make.
    Beth, i love your ideas and thank you for inspiring.
    Your videos and instructions are easy to follow.

  3. Do you cover the cheesecake in fridge or just leave it as is? I want to make it a day in advance just curious if it should be covered.

    Thanks!

    1. Great question! I would not cover it since condensation can build up and make the top of your cheesecake soggy. Just pop in the fridge in the tin and release it right before serving 🙂 Hope you enjoy!!

  4. Hi Beth, finally I’m part of your circle now????
    This cheesecake looks so elegant and really a show stopper!!! Will make it soon!

  5. Hi Beth,

    I found you on Facebook and I’m so glad I did! I look forward to making this cheesecake very soon with fresh pumpkin.

    Thanks and take care,
    Lillian

    1. Hi Lillian! So glad you found me 🙂 Welcome! I hope you enjoy the cheesecake! It’s certainly a yummy one 🙂 Enjoy!

  6. Hi, Beth!
    I love your videos on YouTube, and I’m glad to find you pin your recipes on Pinterest, as well!
    This cheesecake looks great, and I plan to make it soon.
    And I agree about the nasty witch finger foods – don’t know how anyone could make and eat food that looks gross! Haha
    Keep making great recipes!
    -Jess from NC

    1. Ha! I know right?! Ha! Thanks for your sweet note Jess, I always appreciate the support and I’m so glad you enjoy the videos and recipes! 🙂