This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!
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.
MY OTHER RECIPES
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.
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.
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!
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!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Marbled Chocolate Pumpkin Cheesecake
- 10 ounces chocolate graham crackers finely ground
- 10 tablespoons unsalted butter melted
- 1 cup dark chocolate chips
- 24 ounces 3 - 8 ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 15 ounce can pumpkin puree
- 3 large eggs whole
- 2 egg yolks
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons ground pumpkin pie spice
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 50-60 minutes. Center should be only slightly jiggly.
Chill overnight before removing from springform pan.