Hello, my name is Emily, and I’m addicted to cheesecake. But I’m not necessarily addicted to eating cheesecake, just baking it… I love the simple elegance of a cheesecake, and the almost endless possibilities of flavors. Between crusts, fillings, and toppings, there are hundreds of options! And after discovering the amazing combination of pumpkin and chocolate when I made the Pumpkin Chocolate Chip Bars, I knew that I needed to make a pumpkin and chocolate cheesecake!
I waffled between a few different options for this cheesecake, but I finally settled on an idea. (Thanks to my mom and grandma for their opinions. More chocolate = always better!) This cheesecake starts with a simple chocolate graham cracker crust. I use Teddy Grahams because I can never seem to find chocolate graham crackers in any of my grocery stores. Then pumpkin cheesecake is swirled together with chocolate-pumpkin cheesecake. The result is absolutely mouth-watering.
A few tips on cheesecake baking:
- Do not over-mix your cheesecake. This will incorporate extra air in to the batter and could cause your cheesecake to crack.
- Bake your cheesecake in a water bath to keep the air in the oven moist and allow the cheesecake to bake slowly and evenly. This will prevent the cheesecake surface from cracking.
- Your cheesecake is done when it is set in the center but still wobbly. If you jiggle the pan a little, the very center should wobble like gelatin.
- Let the cheesecake sit in the oven for about an hour after it is done cooking to allow it to cool very slowly. (This will also help prevent cracking.)
- Be sure to cool your cheesecake overnight in the refrigerator, or for at least 6 hours. This will make sure it has the right consistency for serving.
This cheesecake is perfect for a holiday gathering (Thanksgiving is coming up next week!) or company potluck or any other occasion where you want to pull out a stunning and impressive dessert. I may even make another one for the office potluck next week! 🙂
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
Pumpkin-Chocolate Swirl Cheesecake
Yield: 10″ cheesecake, approximately 12-16 servings
For the crust, you are going to need:
- 2 1/2 cups chocolate graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup sugar
- Pinch salt
For the cheesecake, you are going to need:
- 2 pounds cream cheese, at room temperature
- 1 1/2 cups sugar
- 1 cup brown sugar
- 1/4 cup sour cream, at room temperature
- 1 15-ounce can pure pumpkin
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon salt
- 6 ounces semisweet chocolate
You are also going to need:
- Food processor or blender
- 10-inch springform pan
- Small bowl
- Butter knife
- Aluminum foil
- Roasting pan
First, preheat your oven to 325° F.
In a food processor, crush your chocolate grahams in to crumbs. Add the sugar, and pulse a few times to blend. With the food processor running, slowly drizzle in the melted butter.
Press the crust in to the bottom of your springform pan. Bake in your preheated oven until fragrant and slightly firm, about 15 minutes. Remove the crust from the oven, and let cool slightly.
In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the sugar, and beat until light and fluffy. Mix in the sour cream, and then add the pumpkin, eggs, vanilla, salt, and spices. Stir the ingredients to combine.
In the microwave, melt the chocolate in a small bowl. (Microwave at 30-second intervals until melted.) Remove 1 cup of the pumpkin cheesecake, and mix in to melted chocolate.
Wrap your springform pan in heavy-duty aluminum foil, and pour in the pumpkin cheesecake. Drop spoonfuls of the chocolate cheesecake mixture on top of the pumpkin cheesecake. Use a butter knife to lightly swirl the chocolate in to the pumpkin cheesecake. Be careful not to over-mix.
Place the cheesecake in the bottom of a roasting pan. Pour hot water in to the roasting pan until it comes halfway up the side of the springform pan.
Bake the cheesecake until it is set in the center but still slightly wobbly, about 1 hour 45 minutes. Turn off the oven, and open the door briefly to let out some heat. Let the cheesecake cool in the oven for another hour.
Remove the cheesecake, and let cool on a rack. Run a knife around the edge of the cheesecake, and then cover and refrigerate overnight (at least 8 hours).
To serve, bring the cheesecake to room temperature about 15 minutes before serving. Unlock and remove the springform ring.