Description
A delightful dessert that combines the rich flavors of pumpkin and chocolate in a creamy cheesecake.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup cocoa powder
- ¼ cup milk
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl and mix well.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- In a large bowl, beat the cream cheese until smooth, then add sugar and mix until combined.
- Add pumpkin puree, eggs, vanilla, cinnamon, and nutmeg to the cream cheese mixture and mix until smooth.
- In a separate bowl, mix cocoa powder and milk until smooth.
- Take 1 cup of the pumpkin mixture and combine it with the cocoa mixture.
- Pour half of the pumpkin mixture into the crust, then dollop the chocolate mixture on top and swirl.
- Pour the remaining pumpkin mixture on top and swirl again.
- Bake for 55-60 minutes until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for an hour.
- Cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Use room temperature ingredients for a smoother batter.
- Do not overmix to avoid cracks.
- Let the cheesecake cool gradually to prevent cracks.
- Chill for at least 4 hours for best flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pumpkin, Chocolate, Cheesecake, Dessert, Fall, Holiday