How To Make Chocolate Pumpkin Cheesecake


Chocolate Pumpkin Cheesecake is a delectable dessert that seamlessly combines the rich, indulgent flavours of chocolate with the warm, earthy notes of pumpkin. This delightful treat is a fusion of two beloved classics, resulting in a harmonious marriage of tastes and textures. The velvety smoothness of the chocolate perfectly complements the creamy, spiced pumpkin filling, creating a dessert that is both decadent and comforting. Whether served at autumn gatherings or as a special treat any time of the year, this dessert is sure to captivate the taste buds of chocolate and pumpkin enthusiasts alike. In this introduction, we will delve into the exquisite layers of flavour that make Chocolate Pumpkin Cheesecake a truly irresistible culinary experience.

How To Make This Recipe


For the crust:

  • 200g chocolate digestive biscuits
  • 75g unsalted butter, melted

For the filling:

  • 450g cream cheese, softened
  • 200g granulated sugar
  • 3 large eggs
  • 250g canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 200g dark chocolate, melted and cooled

For the ganache (optional):

  • 100g dark chocolate
  • 100ml double cream


1. Prepare the Crust:

a. Place the chocolate digestive biscuits in a food processor and pulse until they turn into fine crumbs.

b. Transfer the crumbs into a bowl and pour the melted butter over them. Mix until the crumbs are evenly coated.

c. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon to create an even crust.

2. Preheat the Oven:

Preheat your oven to 160°C (325°F) and position the rack in the centre.

3. Make the Filling:

a. In a large mixing bowl, beat the cream cheese until smooth and creamy.

b. Gradually add the sugar and continue to beat until well combined.

c. Add the eggs, one at a time, mixing well after each addition.

d. Stir in the pumpkin puree, vanilla extract, ground cinnamon, nutmeg, and ground cloves. Mix until all ingredients are fully incorporated.

e. Finally, add the cooled, melted dark chocolate and mix until smooth.

4. Bake the Cheesecake:

Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.

Place the pan in the preheated oven and bake for about 50-60 minutes, or until the edges are set but the centre still has a slight jiggle.

5. Cool and Chill:

Allow the cheesecake to cool in the oven with the door ajar for about an hour. Then, transfer it to the refrigerator to chill for at least 4 hours or preferably overnight.

6. Make the Ganache (Optional):

a. If you’d like to add a ganache topping, heat the double cream in a saucepan until it starts to simmer.

b. Pour the hot cream over the chopped dark chocolate and let it sit for a minute. Then, stir until smooth and glossy.

c. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.

7. Serve:

Remove the cheesecake from the springform pan and serve chilled. Optionally, garnish with chocolate shavings, whipped cream, or a dusting of cocoa powder.

Enjoy your delightful Chocolate Pumpkin Cheesecake!

Tips Of Recipe

Certainly! Here are some tips to keep in mind while making Chocolate Pumpkin Cheesecake:

  1. Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature before starting. This ensures a smoother and creamier texture in the filling.
  2. Properly Melted Chocolate: When melting chocolate, do so in short intervals in the microwave or using a double boiler. Stir frequently to prevent burning. Let it cool slightly before adding it to the filling.
  3. Crust Consistency: When making the crust, aim for a mixture that sticks together when pressed. If it’s too crumbly, add a bit more melted butter.
  4. Even Crust Thickness: Press the crust mixture firmly and evenly onto the bottom of the pan. This ensures a consistent base for the cheesecake.
  5. Avoid Overmixing: When incorporating the ingredients for the filling, avoid overmixing. This can lead to a dense or overly firm texture.
  6. Check for Doneness: The cheesecake is done when the edges are set but the centre still has a slight jiggle. Overbaking can result in a dry texture.
  7. Cool Gradually: Allow the cheesecake to cool in the oven with the door slightly ajar for about an hour before transferring it to the fridge. This prevents cracking.
  8. Chill Thoroughly: For the best texture and flavour, let the cheesecake chill in the refrigerator for at least 4 hours, or preferably overnight.
  9. Ganache Tips (Optional): If making the ganache, make sure the cream is hot enough to melt the chocolate. Let it cool slightly before pouring it over the cheesecake.
  10. Decorative Touches: Before serving, consider garnishing the cheesecake with chocolate shavings, whipped cream, or a dusting of cocoa powder for an elegant finish.
  11. Store Properly: Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container.

By keeping these tips in mind, you’ll be well on your way to creating a delicious and impressive Chocolate Pumpkin Cheesecake!

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can use fresh pumpkin puree, but it may require extra preparation. To make your own pumpkin puree, roast or steam fresh pumpkin until it’s soft, then puree it until smooth.

2. Can I use milk chocolate instead of dark chocolate for the filling? While dark chocolate is often preferred for its rich flavour, you can use milk chocolate if you prefer a sweeter taste. Just be aware that it may make the cheesecake sweeter overall.

3. How do I prevent my cheesecake from cracking? To prevent cracking, avoid overmixing the filling, and cool the cheesecake gradually by leaving it in the turned-off oven with the door slightly ajar. Chilling it thoroughly in the refrigerator also helps.

4. Can I make this cheesecake in advance? Yes, Chocolate Pumpkin Cheesecake can be made in advance. In fact, it often tastes better after a night of chilling in the refrigerator, allowing the flavours to meld together.

5. Can I freeze Chocolate Pumpkin Cheesecake? Yes, you can freeze it. Wrap the cheesecake tightly in plastic wrap and aluminum foil, and store it in an airtight container. Thaw it in the refrigerator when you’re ready to enjoy it.

6. Can I omit the ganache topping? Yes, the ganache topping is optional. The cheesecake is delicious on its own, or you can choose to garnish it with other toppings like whipped cream or chopped nuts.

7. How long will Chocolate Pumpkin Cheesecake stay fresh in the refrigerator? When stored properly in the refrigerator, Chocolate Pumpkin Cheesecake can stay fresh for up to 4-5 days.

8. Can I make individual mini cheesecakes with this recipe? Yes, you can adapt this recipe to make mini cheesecakes using a muffin tin or mini cheesecake pan. Adjust the baking time accordingly, as mini cheesecakes will cook faster than a full-sized one.

9. What other toppings can I use besides ganache? Besides ganache, you can top your cheesecake with caramel sauce, fruit compote, or a dusting of powdered sugar for added flavour and presentation.

10. Can I make this cheesecake gluten-free? Yes, you can make it gluten-free by using gluten-free chocolate digestive biscuits for the crust and ensuring that all other ingredients are gluten-free.

I hope these FAQs help you in your Chocolate Pumpkin Cheesecake baking adventure!

Nutrition Facts

  • Serving Size: 1 slice (assuming 12 slices per cheesecake)

Calories: 380 kcal Total Fat: 25g

  • Saturated Fat: 14g
  • Trans Fat: 0g Cholesterol: 95mg Sodium: 220mg Total Carbohydrates: 33g
  • Dietary Fibre: 2g
  • Sugars: 24g Protein: 6g

Please note that these values are estimated and can vary based on factors such as specific brands of ingredients used and portion sizes. It’s always a good idea to consult with a registered dietitian or use a nutrition calculator for precise information, especially if you have specific dietary needs or restrictions.

How To Freeze

Freezing Chocolate Pumpkin Cheesecake is a great way to preserve it for later enjoyment. Here’s how you can do it:

1. Allow Cheesecake to Cool: Before freezing, ensure the cheesecake has cooled completely. This prevents condensation from forming inside the packaging.

2. Wrap Well: Wrap the entire cheesecake or individual slices tightly in plastic wrap. Make sure there are no exposed areas to prevent freezer burn.

3. Add Extra Protection (Optional): For added protection, wrap the cheesecake in a layer of aluminium foil after the plastic wrap. This provides an extra barrier against freezer burn.

4. Place in an Airtight Container (Optional): If you have a suitable airtight container, you can place the wrapped cheesecake inside for an extra layer of protection.

5. Label and Date: Label the package with the contents and date of freezing. This helps you keep track of how long it’s been in the freezer.

6. Freeze: Place the wrapped and container (if using) cheesecake in the freezer. Make sure it’s placed in an area where it won’t get crushed or disturbed.

7. Thawing: When you’re ready to enjoy it, transfer the frozen cheesecake to the refrigerator. Allow it to thaw slowly for several hours or overnight.

8. Optional Refreshment (Optional): If you’d like to refresh the texture, you can place the thawed cheesecake in a preheated oven at a low temperature (around 120°C) for 10-15 minutes. This helps restore some of the creaminess.

Note: While freezing can help preserve the cheesecake, keep in mind that some textural changes may occur after thawing. It’s best to consume the cheesecake within 2-3 months for the best quality.

By following these steps, you can successfully freeze Chocolate Pumpkin Cheesecake for future indulgence!


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