Heavenly Double Chocolate Pumpkin Cheesecake
Indulge in the rich, velvety layers of our Heavenly Double Chocolate Pumpkin Cheesecake, a decadent dessert that beautifully combines the smoothness of cream cheese, the warmth of pumpkin spice, and an irresistible trio of chocolate layers. This delightful cheesecake features a crunchy chocolate cookie crust that perfectly complements the melding flavors of sweetened cream cheese, rich milk chocolate, spiced pumpkin puree, and luscious semi-sweet chocolate. Perfect for holidays or any special occasion, this cheesecake can be prepared in advance, making it an ideal choice for entertaining. Just let it chill in the refrigerator for several hours or overnight, and you'll have a stunning centerpiece that will impress your guests.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
chocolate cookie crumbs
1 1/2 cups (Purchased or crushed from chocolate cookies.)
unsalted butter
4 tablespoons (Melted.)
neufchatel cheese
3 packages (8 ounces each) (Softened.)
granulated sugar
1 cup (None.)
cornstarch
2 tablespoons (None.)
large eggs
3 (None.)
low-fat sour cream
1/2 cup (None.)
vanilla extract
2 teaspoons (None.)
milk chocolate chips
6 ounces (Melted and cooled.)
canned pumpkin puree
1 cup (None.)
pumpkin pie spice
1 teaspoon (None.)
semi-sweet chocolate chips
6 ounces (Melted and cooled.)
bittersweet baking chocolate
3 ounces (Melted.)
unsalted butter for glaze
2 tablespoons (Melted.)
light corn syrup
1 tablespoon (None.)
Instructions
1
Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan with nonstick spray and set aside a larger roasting pan.
2
In a small bowl, mix the chocolate cookie crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form a crust.
3
Bake the crust for 8-10 minutes or until set. Remove from the oven and let cool on a wire rack.
4
Wrap the exterior of the springform pan with heavy-duty foil to prevent water from seeping in. Reduce the oven temperature to 300°F (150°C).
5
Bring 4-6 quarts of water to a boil for the water bath, which will help the cheesecake bake evenly.
6
In a large mixing bowl, combine the softened cream cheese, granulated sugar, and cornstarch. Using a mixer on medium speed, blend until smooth, scraping down the sides of the bowl as needed.
7
Add the eggs, one at a time, mixing just until incorporated. Follow by adding the sour cream and vanilla extract, mixing to combine.
8
Divide the batter evenly between three medium bowls. Stir melted milk chocolate into the first bowl, then pour this chocolate mixture over the cooled crust, spreading it into an even layer.
9
In the second bowl, whisk in the pumpkin puree and pumpkin pie spice. Gently spoon this mixture over the chocolate layer, smoothing it out carefully with an offset spatula to maintain separation between layers.
10
In the third bowl, mix in the melted semi-sweet chocolate until fully incorporated. Spoon this mixture over the pumpkin layer, spreading it evenly.
11
Place the springform pan in the center of the roasting pan. Pour in boiling water until it reaches halfway up the sides of the springform pan.
12
Bake the cheesecake for 1.5 to 1.75 hours, or until the center still jiggles slightly when you shake it gently.
13
Turn off the oven, keeping the door closed. Leave the cheesecake in the oven to cool for 1 hour. If necessary, run a thin knife around the edges to release it from the pan.
14
Remove the cake from the oven, discard the foil, and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or overnight.
15
For the chocolate glaze, combine the bittersweet chocolate, 2 tablespoons of butter, and corn syrup in a small saucepan over low heat, stirring until melted and smooth. Remove from heat and let cool slightly.
16
Once chilled, carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate. Pour the chocolate glaze over the top, allowing it to drip down the sides if desired.
17
Chill the cheesecake until the glaze sets before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Heavenly Double Chocolate Pumpkin Cheesecake?
It is a rich, velvety dessert featuring a chocolate cookie crust and three distinct layers made of milk chocolate, spiced pumpkin, and semi-sweet chocolate cheesecake filling.
What ingredients are used for the cheesecake crust?
The crust is made using 1 1/2 cups of chocolate cookie crumbs and 4 tablespoons of melted unsalted butter.
What is the recommended oven temperature for baking the crust?
The oven should be preheated to 350°F (175°C) for the initial baking of the chocolate cookie crust.
How long should I bake the chocolate cookie crust?
The crust should be baked for 8-10 minutes or until it is set, then cooled on a wire rack.
What size springform pan is needed for this recipe?
This recipe requires an 8-inch springform pan.
Why do I need to wrap the springform pan in foil?
Wrapping the exterior with heavy-duty foil prevents water from the water bath from seeping into the pan during the baking process.
What temperature should the cheesecake be baked at?
After the crust is baked, the oven temperature should be reduced to 300°F (150°C) for the cheesecake filling.
What is the purpose of the water bath?
The water bath helps the cheesecake bake evenly and prevents the surface from cracking.
Can I use Neufchatel cheese for this recipe?
Yes, this recipe specifically calls for 3 packages (8 ounces each) of softened Neufchatel cheese.
How many eggs are required for the filling?
The recipe requires 3 large eggs, added one at a time to the cream cheese mixture.
What makes the cheesecake filling smooth?
A combination of Neufchatel cheese, granulated sugar, cornstarch, and low-fat sour cream blended on medium speed ensures a smooth texture.
How many layers are in the cheesecake filling?
There are three distinct layers: a milk chocolate layer, a pumpkin spice layer, and a semi-sweet chocolate layer.
What goes into the milk chocolate layer?
The first layer consists of one-third of the base batter mixed with 6 ounces of melted and cooled milk chocolate chips.
How is the pumpkin layer prepared?
The second portion of batter is mixed with 1 cup of canned pumpkin puree and 1 teaspoon of pumpkin pie spice.
What type of chocolate is used in the top layer?
The final layer uses 6 ounces of melted and cooled semi-sweet chocolate chips mixed with the remaining batter.
How long does the cheesecake take to bake?
The cheesecake should bake for 1.5 to 1.75 hours.
How do I know when the cheesecake is finished baking?
It is done when the center still jiggles slightly when the pan is shaken gently.
What is the cooling process after the oven is turned off?
Keep the oven door closed and leave the cheesecake inside for 1 hour to cool slowly.
How long should the cheesecake be refrigerated?
It should be covered and refrigerated for at least 4 hours or preferably overnight.
What ingredients are in the chocolate glaze?
The glaze is made from 3 ounces of bittersweet baking chocolate, 2 tablespoons of butter, and 1 tablespoon of light corn syrup.
How do I make the chocolate glaze?
Combine the glaze ingredients in a small saucepan over low heat, stirring until melted and smooth.
When should I add the chocolate glaze?
Pour the glaze over the chilled cheesecake after removing the sides of the springform pan.
Does the glaze need to set before serving?
Yes, chill the cheesecake until the glaze sets before you slice and serve it.
Can I use pumpkin pie filling instead of pumpkin puree?
No, the recipe specifically calls for canned pumpkin puree to ensure the correct texture and spice balance.
Is there vanilla extract in the cheesecake?
Yes, 2 teaspoons of vanilla extract are mixed into the main cream cheese batter.
What is the purpose of the corn syrup in the glaze?
The corn syrup gives the chocolate glaze a glossy, smooth finish.
How many ingredients are in this recipe?
There are 15 ingredients in total, including the crust, filling, and glaze components.
Is this a good recipe for holidays?
Yes, because it combines pumpkin and chocolate and can be made in advance, it is ideal for holidays and special occasions.
How do I ensure the layers remain separate?
Gently spoon the layers and smooth them carefully with an offset spatula to prevent mixing.
How do I release the cheesecake from the pan?
If necessary, run a thin knife around the edges of the pan after the initial hour of cooling in the oven.