Double Dark Chocolate Pumpkin Cheesecake

GradFood is now a Top 20 Food Blog!

This recipe was, in part, to pat ourselves on the back for making FeedSpot’s List of Top 20 Food Blogs to Follow from San Francisco!!! Success! Check it out here!

Our Thoughts on this Pumpkin Cheesecake Recipe:

We also made it, in part, to celebrate the start of Fall, our favorite time of year for recipes. For all the pumpkin fans out there, make sure to also check out our recipe for Pumpkin Gnocchi with Walnuts and Creamy Sage Sauce. And while you’re at it, maybe crack open a pumpkin beer to wash down these recipes. Go pumpkin crazy!!

If you love cheesecake, you love chocolate, and you love pumpkin pie, this Double Dark Chocolate Pumpkin Cheesecake is the recipe for YOU! However, be warned that this dessert is quite rich so you’ll definitely want to spread the cheesecake love and share with friends and family. Try it out yourself and comment below to let us know how it turned out!

Note that this delicious pumpkin recipe is part of a larger group of recipes, “9 Unique and Delicious Pumpkin Recipes for this Fall“. Here, we tell you everything you’ll ever need to know about pumpkins (including how to make homemade pumpkin pie spice) and how to incorporate this versatile and festive ingredient into your culinary repertoire. Check it our here!

Double Dark Chocolate Pumpkin Cheesecake

A beautiful design and a perfect combination of Fall flavors, this pumpkin cheesecake uses chocolate for both the crumble crust and the drizzle on top.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 10

Equipment

• Springform pan

Ingredients

  

• 1 8 oz package chocolate cookies we just used chocolate animal crackers
• 4 tbsp butter melted
• 15 oz pumpkin puree
• ¼ cup flour
• ¾ cup sugar
• 16 oz plain cream cheese
• 3 egg yolks
• 2 whole eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp cloves
• ¼ tsp nutmeg
• ¼ tsp allspice
• 4 tbsp dark chocolate chips

Instructions

 

• Preheat oven to 325 degrees.
• Place chocolate cookies or animal crackers in a food processor and process into a sand-like texture. Place in a bowl and mix with melted butter. Use your hands or a can to even out the crust and press it up the sides a bit. Now place in oven for 10 minutes before removing and letting cool for a few minutes at room temperature (but keep the oven on).
• Meanwhile, prepare the filling by using an electric mixer to whip the eggs with cream cheese for a minute until fluffy. Toss in the remaining ingredients (except chocolate chips) and continue mixing until combined.
• When crust is ready, slowly pour in the filling. Melt the chocolate chips in a small bowl in the microwave, using increments of 10 seconds and stirring between in order to not burn it.
• With a spoon, gently create a swirl pattern on top of the filling. Then run a toothpick or skewer through the chocolate to create abstract patterns.
• Bake your double dark chocolate cheesecake for 50 minutes before letting cool at room temperature for 30 minutes and then setting in fridge for a few hours. Unhook springform pan and serve cool.

Notes

Our inspiration from this recipe came from https://entertainingwithbeth.com/ 

Thanks Beth!

Keyword Chocolate, Fall, Pumpkin, vegetarian

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