Double Chocolate Pumpkin Cheesecake
Indulge in the ultimate fusion of seasonal flavors and decadence with this Double Chocolate Pumpkin Cheesecake. Featuring a rich, buttery chocolate cookie crust topped with velvety layers of pumpkin-spiced cheesecake swirled with melted semi-sweet chocolate, this dessert is a showstopper for any fall gathering or holiday table. The creamy filling, made with real pumpkin puree, warm pumpkin pie spice, and a touch of cocoa, is baked to perfection in a water bath to ensure a silky, crack-free texture. Garnish with whipped cream and chocolate shavings for a visually stunning and mouthwatering finale. With its harmonious blend of chocolate and pumpkin, this cheesecake is guaranteed to impress family and friends while satisfying every craving for autumn-inspired indulgence.
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Recipe Information
Ingredients
- 2 cups Chocolate sandwich cookies (crushed)
- 6 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 cup Canned pumpkin puree
- 3 large Eggs
- 0.5 cup Sour cream
- 2 teaspoons Pure vanilla extract
- 1.5 teaspoons Pumpkin pie spice
- 2 tablespoons All-purpose flour
- 1.5 cups Semi-sweet chocolate chips (melted)
- 2 tablespoons Cocoa powder
- Whipped cream (optional, for garnish)
- Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outer bottom with aluminum foil to prevent leaks.
In a bowl, mix crushed chocolate sandwich cookies and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to make the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese, granulated sugar, and brown sugar with an electric mixer on medium speed until smooth and creamy.
Add the canned pumpkin puree, eggs (one at a time), sour cream, and vanilla extract to the cream cheese mixture. Beat until well incorporated.
Mix in the pumpkin pie spice, all-purpose flour, and cocoa powder. Blend until the batter is smooth.
Slowly fold in the melted semi-sweet chocolate chips until evenly distributed, creating a double chocolate effect.
Pour the cheesecake batter over the prepared cookie crust in the springform pan.
Place the pan in a large roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan, creating a water bath.
Bake in the preheated oven for 90 minutes, or until the center is set but still slightly jiggly when shaken.
Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature, then refrigerate for at least 4-6 hours, or overnight for the best results.
Before serving, optionally garnish the cheesecake with whipped cream and chocolate shavings for an elegant touch. Slice and enjoy!
Nutrition Facts
Calories |
7754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 500.5 g | 642% | |
| Saturated Fat | 296.8 g | 1484% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1575 mg | 525% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 760.0 g | 276% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 593.2 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1431 mg | 110% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3058 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
