Decadent Chocolate Chip Pumpkin Cheesecake
Indulge in this Silky Smooth Chocolate Chip Pumpkin Cheesecake, a perfect blend of rich cream cheese, spiced pumpkin, and delightful chocolate chips. Baked to perfection and featuring a delicious cocoa-infused crust, this dessert is an exquisite treat for any occasion, especially during the fall. Whether you're hosting a gathering or simply indulging yourself, this cheesecake is sure to impress with its creamy texture and decadent flavors. Serve chilled, and garnish with elegant chocolate leaves for an extravagant touch.
12
Servings
250
Calories
12
Ingredients
Ingredients
vanilla wafer crumbs
1 cup (about 30 wafers, crushed)
cocoa powder
1/4 cup (unsweetened)
powdered sugar
1/4 cup (sifted)
butter or margarine
1/4 cup (melted (1/2 stick))
cream cheese
3 packages (softened (8 oz. each))
granulated sugar
1 cup (for sweetening)
flour
3 tablespoons (all-purpose)
pumpkin pie spice
1 teaspoon (ground)
canned pumpkin
1 cup (pure pumpkin puree)
eggs
4 (large, at room temperature)
mini chocolate chips
1 1/2 cups (semi-sweet)
semi-sweet chocolate leaves
to taste (for garnish (optional))
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, combine vanilla wafer crumbs, cocoa powder, and powdered sugar. Stir in melted butter until fully incorporated.
3
Press the crumb mixture firmly into the bottom and half an inch up the sides of a 9-inch springform pan. Bake for 8 minutes, then allow it to cool slightly.
4
Increase the oven temperature to 400°F (200°C).
5
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the flour and pumpkin pie spice, mixing until well blended.
6
Add the canned pumpkin and eggs, mixing until fully incorporated and smooth.
7
Gently fold in the mini chocolate chips. Pour the cheesecake mixture into the prepared crust.
8
Bake for 10 minutes at 400°F, then reduce the oven temperature to 250°F (120°C) and continue baking for an additional 50 minutes.
9
Once done, remove the cheesecake from the oven and let it cool on a wire rack. Loosen the cake from the rim of the springform pan and allow it to cool completely before removing the rim.
10
Refrigerate the cheesecake for at least 4 hours or overnight before serving. For an elegant presentation, garnish with chocolate leaves if desired.
11
Store leftovers covered in the refrigerator.
Nutrition Information
1.75g
Fat
25g
Carbs
3.33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Chocolate Chip Pumpkin Cheesecake.
How many servings does this cheesecake provide?
This recipe makes 12 servings.
How many calories are in one serving of this cheesecake?
There are 250 calories per serving.
What is the fat content per serving?
Each serving contains 1.75g of fat.
How many carbohydrates are in a single serving?
There are 25g of carbohydrates per serving.
What is the protein content per serving?
Each serving contains 3.33g of protein.
What type of crust does this cheesecake have?
It features a cocoa-infused crust made from vanilla wafer crumbs, cocoa powder, and powdered sugar.
How many vanilla wafers are needed for the crust?
You will need approximately 30 vanilla wafers, crushed to make 1 cup of crumbs.
What kind of cocoa powder should be used?
The recipe calls for unsweetened cocoa powder.
How much cream cheese is required for the filling?
You need three 8-ounce packages of softened cream cheese.
Does this recipe use granulated or powdered sugar in the filling?
The filling uses 1 cup of granulated sugar, while the crust uses 1/4 cup of powdered sugar.
What type of pumpkin is used in the recipe?
The recipe uses 1 cup of canned pure pumpkin puree.
How many eggs are needed and at what temperature?
The recipe requires 4 large eggs at room temperature.
What size springform pan is necessary?
A 9-inch springform pan is used for this cheesecake.
What is the initial oven temperature for baking the crust?
The oven should be preheated to 350°F (175°C) for the crust.
How long should the crust bake?
The crust should bake for 8 minutes.
What are the two baking temperatures used for the cheesecake filling?
The cheesecake starts baking at 400°F (200°C) and then the temperature is reduced to 250°F (120°C).
How long does the cheesecake bake at the lower temperature of 250°F?
It continues to bake for an additional 50 minutes at 250°F.
How long should the cheesecake be refrigerated before serving?
It should be refrigerated for at least 4 hours or overnight.
What kind of chocolate chips are best for this recipe?
The recipe specifies 1 1/2 cups of semi-sweet mini chocolate chips.
Is there flour in the cheesecake filling?
Yes, the filling includes 3 tablespoons of all-purpose flour.
What spice is used to flavor the pumpkin?
The recipe uses 1 teaspoon of ground pumpkin pie spice.
Can I use margarine instead of butter for the crust?
Yes, you can use either 1/4 cup of melted butter or margarine.
How should the crust mixture be pressed into the pan?
Press the crumb mixture firmly into the bottom and half an inch up the sides of the springform pan.
When should the chocolate chips be added to the mixture?
Gently fold the mini chocolate chips into the filling after the pumpkin and eggs are fully incorporated.
How should the cheesecake be cooled after baking?
Let it cool on a wire rack and loosen the cake from the rim before removing it completely.
What is suggested for an elegant garnish?
The recipe suggests garnishing with semi-sweet chocolate leaves.
How should leftover cheesecake be stored?
Store any leftovers covered in the refrigerator.
What is the total count of ingredients used in this recipe?
There are 12 ingredients used in this recipe.
What tags are associated with this dessert?
Associated tags include cheesecake, pumpkin, chocolate, dessert, fall flavors, baking, holiday treats, and decadent dessert.