Oh, when that cozy fall feeling starts to creep in, you just *know* it’s time for some serious comfort food, right? And for me, nothing screams autumn and pure indulgence like a perfectly decadent Pumpkin Chocolate Cheesecake. Seriously, this isn’t just any dessert; it’s a rich, unbelievably creamy dream that marries the warming spices of pumpkin with the deep, satisfying goodness of chocolate. I remember the first time I tried to nail this combination – it took a few tries, but when I finally got that swirl just right, it was pure magic. This recipe is my go-to for a reason, folks!

Why You’ll Love This Pumpkin Chocolate Cheesecake

This Pumpkin Chocolate Cheesecake is an absolute winner for so many reasons:

It’s surprisingly easy to whip up, even with that fancy swirl!
Everyone goes wild for that perfect combo of warm pumpkin and rich chocolate.
It looks *so* impressive, making it perfect for holidays or just making a regular Tuesday feel special.
It’s wonderfully creamy and decadent – pure cheesecake bliss!

Ingredients for the Perfect Pumpkin Chocolate Cheesecake

Okay, so to make this dream of a Pumpkin Chocolate Cheesecake happen, you’ll need a few things. Don’t worry, they’re all pretty standard baking goodies! I always like to have everything out and measured before I even think about turning on the mixer, it just makes things so much smoother. Here’s what you’ll need:

For the Crust:

1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, all melted and lovely

For the Cheesecake Filling:

3 (8 ounce) packages of cream cheese, make sure it’s nice and soft!
1 cup granulated sugar (yes, a little more!)
1/2 cup pumpkin puree (the plain stuff, not pie filling!)
2 large eggs, room temperature is best
1 teaspoon pure vanilla extract
1 teaspoon of my favorite warm spice blend:

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

For the Chocolate Swirl:

4 ounces of good quality semisweet chocolate, chopped up nice and small
1/4 cup heavy cream

Crafting Your Pumpkin Chocolate Cheesecake: Step-by-Step Instructions

Alright, let’s get down to making this amazing Pumpkin Chocolate Cheesecake! It’s a bit layered, but trust me, each step is totally worth it for that final masterpiece. I always like to get my oven preheating first thing – 350°F (175°C) needs a little time to get to temperature!

Preparing the Graham Cracker Crust

First, grab a medium bowl and toss in your graham cracker crumbs with that first 1/4 cup of sugar. Then, pour in the melted butter and give it a good stir until all those crumbs look nicely moistened. It should feel like wet sand. Press this mixture *firmly* into the bottom of your 9-inch springform pan. I like to use the bottom of a glass or a flat measuring cup to get it nice and even. Pop that into the preheated oven for about 8-10 minutes, just until it’s lightly golden. Then, take it out and let it cool while you whip up the filling.

Making the Creamy Pumpkin Filling

Now for the star of the show! In a big bowl, beat your softened cream cheese with that second cup of sugar until it’s perfectly smooth. Seriously, no lumps allowed! Next, beat in the pumpkin puree, those room-temperature eggs one at a time, and the vanilla extract. Once that’s all blended, it’s spice time! Gently stir in the cinnamon, nutmeg, ginger, and cloves. Oh, the aroma! Make sure everything is just combined; we don’t want to overmix here.

Creating the Chocolate Swirl

Time for a little chocolate magic! Grab a small microwave-safe bowl and put in your chopped semisweet chocolate and the heavy cream. Microwave it in short bursts – about 30 seconds at a time – stirring really well in between. Keep going until it’s all melted and super smooth and glossy. If it’s looking a bit thick, just give it another quick warm-up. For a really pretty swirl, make sure it’s still warm but not piping hot when you drizzle it.

Baking and Cooling Your Pumpkin Chocolate Cheesecake

Okay, assembly time! Pour about half of that luscious pumpkin cream cheese mixture over your cooled crust. Then, drizzle about half of your melted chocolate mixture over the pumpkin layer. Take a knife or a skewer and gently swirl it through to create those beautiful patterns. Don’t go crazy here; just a few little swirls are perfect! Now, pour the rest of the pumpkin mixture on top, and drizzle the remaining chocolate, swirling again. Bake for about 50-60 minutes. The center should be *almost* set, still a little jiggly. Turn off the oven, prop the door open a bit with a wooden spoon, and let it cool in there for a whole hour – this is key to preventing cracks! After that hour, take it out and let it cool completely on a wire rack. For the best texture, chill it in the fridge for at least 4 hours, but overnight is truly best!

Tips for the Ultimate Pumpkin Chocolate Cheesecake

You know, making a cheesecake isn’t rocket science, but a few little tricks can really elevate your Pumpkin Chocolate Cheesecake from good to absolutely unforgettable! My biggest secret? Use ingredients that are *really* at room temperature. Softened cream cheese and room temperature eggs are non-negotiable for that super smooth, luscious filling you see in all the fancy bakery photos. Also, that trick of cooling the cheesecake in the oven with the door ajar? It’s a game-changer for preventing those dreaded cracks, just like we talked about in my classic cheesecake recipe. And for the swirl, don’t overdo it; a few gentle swirls are all you need for that gorgeous marbled effect!

Ingredient Notes and Substitutions

Let’s chat about a few bits in this Pumpkin Chocolate Cheesecake that sometimes get questions. First off, the pumpkin puree – make *sure* you’re grabbing pure pumpkin puree, NOT pumpkin pie filling. That stuff already has sugar and spices, and we want to control all that ourselves! If you don’t have graham crackers for the crust, no worries! You could totally use digestive biscuits, vanilla wafers, or even gingersnap cookies for a fun twist. And for the chocolate, semisweet is my go-to, but you could use dark chocolate if you like it a bit more intense, or even milk chocolate for a sweeter swirl!

Serving and Storage of Your Pumpkin Chocolate Cheesecake

This Pumpkin Chocolate Cheesecake is best served nice and chilled, straight from the fridge. You can totally enjoy it just as it is, or if you’re feeling fancy, a dollop of whipped cream or a sprinkle of cinnamon on top is just divine! Leftovers? Lucky you! Just wrap it up well in plastic wrap or pop it into an airtight container. It’ll stay delicious in the refrigerator for about 3-4 days. I haven’t tried freezing it myself, but I bet it would work with a little care.

Frequently Asked Questions about Pumpkin Chocolate Cheesecake

Got questions about this dreamy Pumpkin Chocolate Cheesecake? I’ve got answers!

Can I make this cheesecake ahead of time?

Oh, absolutely! In fact, I highly recommend it. Cheesecake is always best when it has plenty of time to chill and let all those flavors meld together. You can easily make this the day before you plan to serve it. Just be sure to keep it covered in the fridge.

How do I prevent my cheesecake from cracking?

Cracks can be a bummer, right? The biggest secrets are using room temperature ingredients (especially the cream cheese and eggs!) and that crucial cooling step: turning off the oven and letting the cheesecake slowly cool inside with the door ajar. It really does make a huge difference in preventing those dreaded fissures.

What’s the best way to swirl the chocolate?

For the prettiest swirl on your Pumpkin Chocolate Cheesecake, make sure your melted chocolate is warm but not piping hot when you drizzle it. Then, just use a thin knife or a skewer and make a few gentle figure-eights or swirls through the batter. Don’t overdo it – a few simple lines create a gorgeous marbled effect without messing up the cheesecake layers too much!

Can I use different kinds of chocolate for the swirl?

You sure can! While semisweet is my favorite for a nice balance, feel free to experiment. A good quality dark chocolate will give you a richer, more intense swirl. If you have a sweeter tooth, milk chocolate works too, but it might make the swirl a little less defined. Just make sure whatever chocolate you choose has a good melting consistency!

Estimated Nutritional Information

Just a little note here: the nutritional info for this divine Pumpkin Chocolate Cheesecake is an estimate, okay? It can totally change depending on the brands you use and how big a slice you cut (no judgment here!). But generally, you’re looking at around 450 calories per slice, with about 28g of fat and 35g of sugar. It’s a treat, for sure, but oh-so-worth-it!

Pumpkin Chocolate Cheesecake

Author: freddyrecipes.com
Total Time: 85 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy cheesecake with pumpkin and chocolate flavors.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1/2 cup pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
4 ounces semisweet chocolate, chopped
1/4 cup heavy cream

Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moistened. Press mixture onto the bottom of a 9-inch springform pan.
Bake the crust for 8-10 minutes. Remove from oven and let cool.
In a large bowl, beat cream cheese and 1 cup sugar until smooth. Beat in pumpkin puree, eggs, and vanilla extract.
Stir in cinnamon, nutmeg, ginger, and cloves.
Pour half of the cream cheese mixture over the crust.
In a small microwave-safe bowl, combine chopped chocolate and heavy cream. Microwave in 30-second intervals, stirring between each, until chocolate is melted and smooth.
Drizzle half of the chocolate mixture over the pumpkin mixture in the pan. Swirl gently with a knife.
Pour the remaining cream cheese mixture over the chocolate layer.
Drizzle the remaining chocolate mixture over the top and swirl again.
Bake for 50-60 minutes, or until the center is almost set.
Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
Remove from oven and let cool completely on a wire rack.
Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

For a smoother swirl, warm the chocolate mixture slightly before drizzling.
Ensure your cream cheese is at room temperature for a lump-free batter.

Prep Time: 25 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 200mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 7g
Cholesterol: 90mg

Keywords: pumpkin cheesecake, chocolate cheesecake, pumpkin chocolate, fall dessert, holiday dessert, creamy cheesecake