Decadent Pumpkin-Chocolate Swirl Cheesecake Pie
Indulge in the ultimate fall dessert with this Decadent Pumpkin-Chocolate Swirl Cheesecake Pie. This unique blend of rich chocolate and velvety pumpkin creates a harmonious balance of flavors that will delight your taste buds. The creamy texture of the cheesecake, combined with the spiced pumpkin filling, makes every bite a comforting experience. Perfect for holiday gatherings or cozy evenings at home, this pie has become a cherished family favorite that you won't want to miss.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Deep dish pie shell
1 (unbaked)
Cream cheese
12 ounces (softened)
Granulated sugar
1/4 cup
Egg
1 (lightly beaten)
Semisweet chocolate
3/4 cup (finely chopped)
Canned pumpkin
1 (15 ounce) can
Brown sugar
2/3 cup
Pumpkin pie spice
2 teaspoons
Eggs
4 (lightly beaten)
Half-and-half or light cream
3/4 cup
Chopped chocolate
to taste (optional, for garnish)
Instructions
1
Preheat your oven to 450 degrees Fahrenheit.
2
Prepare the pie shell by lining it with a double thickness of aluminum foil to prevent burning. Bake for 8 minutes.
3
Remove the foil and bake the crust for an additional 6 minutes. Once done, allow it to cool completely.
4
Lower the oven temperature to 375 degrees Fahrenheit.
5
In a medium mixing bowl, combine softened cream cheese, 1/4 cup of granulated sugar, and 1 beaten egg. Use a hand mixer to beat on low speed until the mixture is smooth and creamy.
6
Evenly spread the cream cheese mixture over the cooled pie crust, creating a base layer. Sprinkle the finely chopped semisweet chocolate over the cream cheese layer.
7
In another bowl, mix together the canned pumpkin, brown sugar, and pumpkin pie spice. Stir in the 4 beaten eggs, then gradually incorporate the half-and-half or light cream until the mixture is well combined.
8
Gently pour the pumpkin filling over the chocolate layer, ensuring it covers the cream cheese mixture completely.
9
To protect the edges of the pie crust from burning, cover the outer edges with aluminum foil.
10
Bake in the preheated oven for 60-65 minutes or until a knife inserted near the center comes out clean.
11
Once baked, let the pie cool on a wire rack for at least 2 hours before refrigerating. Make sure to refrigerate within 2 hours to maintain food safety.
12
Serve chilled, topped with additional chopped chocolate if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert?
The name of this dessert is Decadent Pumpkin-Chocolate Swirl Cheesecake Pie.
What are the primary flavor profiles of this pie?
The pie features a harmonious balance of rich chocolate and velvety spiced pumpkin.
What kind of pie shell is required?
A deep dish pie shell is required for this recipe.
What is the initial oven temperature for pre-baking the crust?
The oven should be preheated to 450 degrees Fahrenheit for the initial crust bake.
How do you prevent the pie crust from burning during the pre-bake?
The pie shell should be lined with a double thickness of aluminum foil during the first 8 minutes of baking.
How long is the total pre-bake time for the pie shell?
The shell is baked for 8 minutes with foil and an additional 6 minutes without foil.
What temperature should the oven be set to for baking the filled pie?
The oven temperature should be lowered to 375 degrees Fahrenheit for the final bake.
How much cream cheese is needed for the cheesecake layer?
The recipe calls for 12 ounces of softened cream cheese.
What ingredients are mixed with the cream cheese?
The cream cheese is combined with 1/4 cup of granulated sugar and 1 lightly beaten egg.
What setting should be used on the hand mixer for the cream cheese mixture?
Use a hand mixer on low speed until the mixture is smooth and creamy.
What type of chocolate is used in the swirl?
The recipe uses 3/4 cup of finely chopped semisweet chocolate.
Where is the chocolate placed in the pie structure?
The finely chopped chocolate is sprinkled over the cream cheese base layer.
How much pumpkin is used in the filling?
One 15-ounce can of canned pumpkin is used.
What type of sugar is used in the pumpkin layer?
The pumpkin layer uses 2/3 cup of brown sugar.
What spice gives the pie its fall flavor?
The pie uses 2 teaspoons of pumpkin pie spice.
How many eggs are added to the pumpkin mixture?
The pumpkin mixture requires 4 lightly beaten eggs.
What dairy liquids can be used for the pumpkin filling?
You can use either 3/4 cup of half-and-half or light cream.
How should the pumpkin filling be added to the pie?
The pumpkin filling should be gently poured over the chocolate layer to ensure it covers the cream cheese mixture completely.
How do you protect the crust edges during the long bake?
Cover the outer edges of the pie crust with aluminum foil before putting it in the oven.
What is the total baking time for the assembled pie?
The pie should bake for 60 to 65 minutes.
How do you test if the pie is fully cooked?
A knife inserted near the center should come out clean when the pie is done.
How long should the pie cool before refrigeration?
The pie should cool on a wire rack for at least 2 hours.
When must the pie be refrigerated for food safety?
The pie must be refrigerated within 2 hours of being out of the oven.
How should the pie be served for the best experience?
The pie should be served chilled.
Is there a recommended garnish for this pie?
Yes, you can top the pie with additional chopped chocolate if desired.
How many total ingredients are used in this recipe?
There are 11 ingredients listed in this recipe.
Is the cream cheese used cold or at room temperature?
The cream cheese should be softened before mixing.
What is the texture of the finished pie?
The pie has a creamy cheesecake texture combined with a velvety pumpkin filling.
Is this recipe suitable for holidays?
Yes, it is described as perfect for holiday gatherings or cozy fall evenings.
Does the recipe require a specific type of pie shell?
Yes, a deep dish pie shell is specifically mentioned as necessary for the volume of the fillings.