Description
A delightful dessert that combines the rich flavors of pumpkin and chocolate, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs (about 20 cookies)
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened (about 450g)
- 1 cup pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup heavy cream (for whipping)
- Cocoa powder (for dusting)
Instructions
- Prepare the crust by combining chocolate cookie crumbs with melted butter and pressing into a 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes and let cool.
- In a large mixing bowl, beat softened cream cheese until smooth, then gradually add pumpkin puree and mix well.
- Add granulated sugar, eggs one at a time, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Pour the filling over the cooled crust and bake for 50-60 minutes until edges are set and center is slightly jiggly. Turn off the oven and let it cool inside for an hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight. Serve with whipped cream and cocoa powder dusting.
Notes
- Use room temperature ingredients for a smooth filling.
- Avoid overmixing to prevent cracks.
- Let the cheesecake cool gradually in the oven.
- Consider using a water bath for even baking.
- Let it set overnight for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Midnight Pumpkin Cheesecake, Pumpkin Dessert, Chocolate Cheesecake