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This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!

marbled chocolate pumpkin cheesecake
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I was trying to think of an amazing dessert that could be served on Thanksgiving that was different than your traditional pie. I think I found it.

pumpkin cheesecake

I used the best cheesecake recipe I’ve ever found and modified it a bit. I wasn’t completely sure if it would set with the additional pumpkin, but it was downright perfect.

chocolate pumpkin cheesecake

You could easily use regular graham crackers, but I wanted the chocolate factor in my crust as well as in my cheesecake, so I actually used a box of Teddy Grahams. Remember those things? We’ll, they worked perfectly and made the dessert that much more beautiful.

A close up of a chocolate pumpkin cheesecake

The other week I went to a pumpkin potluck dinner where everyone had to bring a dish made with pumpkin, sweet or savory. I took this cheesecake and was mighty proud to share it given that it actually turned out so well!

a slice of marbled chocolate pumpkin cheesecake

This dessert is definitely on the rich and heavy side. You can easily get 12-16 servings out of it. So, if you’re looking to make something a little different this fall that is sure to impress, this dessert is it!

a piece of pumpkin cheesecake
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too.

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Marbled Chocolate Pumpkin Cheesecake

Prep45 minutes
Cook1 hour 10 minutes
Total1 hour 55 minutes
Servings 12 servings
This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!


Want to save this recipe?
Enter your email below and I’ll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.


To make the crust:

  • Prepare 9″ springform pan by lining bottom with a 9 inch parchment round.
  • To make the chocolate graham crumbs, pulse in food processor until you only see fine crumbs, about 1 minute.
  • Thoroughly combine crumbs and melted butter. Press an even layer firmly into bottom of pan.

To make the cheesecake filling:

  • Start by microwaving the chocolate chips on 50% power, just until melted. Start with one minute, stir, and then continue 30 seconds at a time until melted when stirred. Set aside and allow to cool to room temperature. You want it to be soft enough to mix but not hot enough to cook the batter when you mix it.
  • In a stand mixer bowl, beat cream cheese on medium high speed with the paddle attachment until completely smooth and fluffy, scraping occasionally, about 3 minutes.
  • Add the sugar and cream mixture until well combined. Scrape again.
  • Add the pumpkin, mix well, and scrape again.
  • Add whole eggs and egg yolks. Mix on low until combined. Scrape again.
  • In a separate bowl mix cornstarch, heavy cream, lemon juice, and pumpkin pie spice. Stir very well to get any and all cornstarch lumps out. Combine well with the cream cheese mixture.
  • Pour all but about 1 cup of cheesecake mixture onto the crust. Stir melted chocolate into the remaining cheesecake mixture. Spoon large dots of the chocolate mixture on top of cheesecake batter. Use a butter knife to create a swirl design between the chocolate and the pumpkin cheesecake batter.

To bake cheesecake:

  • Preheat oven to 350 degrees F.
  • Bake at 350 degrees F for 10 minutes. Reduce heat to 275 degrees F and bake and additional 60-70 minutes. Time will vary depending on your oven. Center should be only slightly jiggly.
  • Chill overnight before removing from springform pan.


Calories: 623kcal, Carbohydrates: 55g, Protein: 9g, Fat: 42g, Saturated Fat: 25g, Cholesterol: 186mg, Sodium: 384mg, Potassium: 324mg, Fiber: 2g, Sugar: 35g, Vitamin A: 6834IU, Vitamin C: 2mg, Calcium: 155mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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  1. this is fabulous, will diffently keep and make again and make again perfect for holidays. thank you so much I served it with a dolop whipped topping.

  2. 5 stars
    This is one of the best cheesecake recipes ever. I mean, chocolate and pumpkin. It’s fall plus cheesecake. Loved it!

  3. 5 stars
    This looks so amazing! I love pumpkin cheesecake and the marbling makes it that much better! 🙂 Thanks for sharing!

  4. Hi, I’m making this right now for tomorrow. is it a 1/2 cup of heavy whipping cream per mixture or a 1/4 cup for each flavor?

    1. Hi Kelly, you add all of the whipping cream to the cheesecake mixture. Then, you take some of that cheesecake mixture and mix in the chocolate to make the chocolate portion. Make sense? -Krissy

      1. So, even though I did line the pan with parchment paper I seem to have a problem with butter dripping out of my pan.
        And the cooking time seems to be way longer, how jiggly is slightly jiggly? Mine seems very jiggly but is starting to crack on top.

        1. Sorry for the late reply. My butter drips too. When it does, I usually put a piece of foil on the rack below to catch it. Cooking times definitely vary by oven so I would error on the side of cooking until it is barely jiggly. You definitely don’t want it to look or feel wet.

  5. I currently have this is the oven. I baked it at 275 for 60 minutes after the 10 minutes at 350. The middle is jiggling like it’s still raw. I am.putting it back in at 300 for an additional.10 minutes. I really hope it turns out ok. I spent alot of time preparing it for our thanksgiving dessert for tomorrow.

    1. Hi Michele, It should have some jiggle to it and will completely set once refrigerated. I hope it turned out! Happy Thanksgiving. Krissy

    2. Hi! This is happening to my cheesecake as well. How much jiggle should it have? It seems very jiggly at the moment, and it has been in the oven for about an hour and a half at this point. Thank you.

      1. Hi Michele, Sorry the cooking time is all over the place! When cooking at a low temp like that, the cook time for a cheesecake can actually vary widely and I always determine the doneness by the jiggle. It should shake but not look like liquid, if that makes any sense. The cheesecake will firm up in the fridge overnight, but this is definitely a more creamy cheesecake as opposed to dense and thick. Hope it worked for you!

  6. This sounds like exactly what I’m looking for. I’d like to make bars, tho. Do you think I’d need to modify the recipe in any way?