Marbled Chocolate Pumpkin Cheesecake
This homemade Marbled Chocolate Pumpkin Cheesecake made with a chocolate graham cracker crust and pumpkin puree is the perfect fall or Thanksgiving dessert!
Servings: 12 servings
Ingredients
- 10 ounces chocolate graham crackers finely ground
- 10 tablespoons unsalted butter melted
- 1 cup dark chocolate chips
- 24 ounces cream cheese 3 - 8 ounce packages, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 15 ounces pumpkin puree
- 3 large eggs
- 2 egg yolks
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons pumpkin pie spice
Instructions
To make the crust:
- Prepare 9" springform pan by lining bottom with a 9 inch parchment round.
- To make the chocolate graham crumbs, pulse 10 ounces chocolate graham crackers in food processor until you only see fine crumbs, about 1 minute.
- Thoroughly combine crumbs and 10 tablespoons unsalted butter (melted). Press an even layer firmly into bottom of pan.
To make the cheesecake filling:
- Start by microwaving the 1 cup dark chocolate chips 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 24 ounces cream cheese on medium high speed with the paddle attachment until completely smooth and fluffy, scraping occasionally, about 3 minutes.
- Add 1 cup granulated sugar and 1/4 cup packed brown sugar with the cream mixture until well combined. Scrape again.
- Add the 15 ounces pumpkin puree, mix well, and scrape again.
- Add 3 large eggs and 2 egg yolks. Mix on low until combined. Scrape again.
- In a separate bowl mix 2 tablespoons cornstarch, 1/2 cup heavy cream, 1 1/2 teaspoons lemon juice, and 1 1/2 teaspoons 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.
Nutrition
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
