Pumpkin Chocolate Cheesecake Pie
Indulge in the ultimate fall-inspired dessert with this Pumpkin Chocolate Cheesecake Pie, a decadent fusion of rich dark chocolate, creamy cheesecake, and spiced pumpkin magic. This recipe starts with a buttery pre-made pie crust, layered with a luscious dark chocolate cheesecake base and topped with a velvety pumpkin-spice cheesecake filling infused with cinnamon, ginger, and nutmeg. Baked to perfection and chilled for a silky texture, this showstopping pie is ideal for holiday gatherings or whenever you're craving the perfect blend of chocolate and pumpkin flavors. Ready in just 25 minutes of prep time and finished with an optional dollop of whipped cream, this dessert is sure to be a crowd-pleaser. Whether you're hosting Thanksgiving or simply celebrating the season, this pie is your new go-to treat!
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 8 oz Cream cheese
- 3/4 cup Granulated sugar
- 2 large Eggs
- 1/2 cup Dark chocolate chips
- 3/4 cup Canned pumpkin puree
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1 tbsp All-purpose flour
- 1 tsp Vanilla extract
- 1/4 cup Heavy cream
- 1 cup (optional for serving) Whipped cream
Instructions
Preheat your oven to 325°F (160°C). Place the pre-made pie crust in a 9-inch pie dish and set it aside.
In a medium microwave-safe bowl, melt the dark chocolate chips in 20-30 second intervals, stirring between each interval, until smooth. Let it cool slightly.
In a large mixing bowl, beat the cream cheese and granulated sugar together using an electric mixer until smooth and creamy, about 2 minutes.
Add the eggs one at a time to the cream cheese mixture, beating on low speed after each addition until fully incorporated.
Take half of the cream cheese mixture and fold it into the melted chocolate. Spread the chocolate mixture evenly into the bottom of the prepared pie crust as the first layer.
To the remaining cream cheese mixture, add the pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, flour, and vanilla extract. Beat until well combined.
Gently pour the pumpkin mixture over the chocolate layer in the pie crust, spreading it evenly with a spatula.
Bake the pie in the preheated oven for 50-60 minutes, or until the center is just set and has a slight jiggle when gently shaken.
Remove the pie from the oven and let it cool at room temperature for 1 hour. Then, refrigerate the pie for at least 4 hours or preferably overnight to allow it to fully set.
Before serving, optionally top the pie with whipped cream for an extra touch of indulgence. Slice and enjoy!
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 27.3 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 161 mg | 3% | |
*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.
