Chocolate Pumpkin Cheesecake Recipe

Smooth, creamy pumpkin cheesecake made with chocolate pieces on the bottom, pecans over the top, and drizzled in more chocolate syrup.

Servings : 8

1 1/2 cups graham cracker crumbs
1/4 cup dark brown sugar
5 tbs butter melted
1 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch ground nutmeg
4.4 oz chocolate bar broken in pieces

24 oz cream cheese softened
1 cup pumpkin puree
2 tbsp sour cream
2 eggs room temperature
1 tsp vanilla extract
1 1/2 tbsp corn starch
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground all spice
1/4 tsp ground nutmeg

1 cup pecans chopped
Chocolate syrup or hot fudge topping

Preheat the oven to 325 degrees and grease a 9 inch springform pan.


  1. Mix the ingredients for the crust, very well, until all evenly incorporated. (Not the chocolate pieces.) Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
  2. Break up the chocolate bar and lay the chocolate pieces all over the crust, evenly.


  1. Start beating the cream cheese in a mixer, on medium-high speed, for about 2 minutes.
  2. Add the vanilla extract, sour cream, and pumpkin puree. Beat until completely combines. Scrape sides and bottom of the bowl. READ MORE

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