Rich Dark Chocolate and Pumpkin Swirl Cheesecake
Indulge in the decadent layers of this Rich Dark Chocolate and Pumpkin Swirl Cheesecake. This unique dessert combines smooth, velvety dark chocolate and spiced pumpkin cheesecake to create a delightful harmony of flavors. With a crunchy pecan crust and a rich chocolate ganache topping, this cheesecake is perfect for any special occasion or holiday celebration. Make and share this crowd-pleasing dessert that is sure to impress your guests!
10
Servings
400
Calories
19
Ingredients
Ingredients
Pecans
1 cup (chopped)
Dark chocolate cookies
6 (crushed)
Butter
1 teaspoon (melted, for coating the pan)
Semisweet chocolate
8 ounces (melted)
Strong brewed coffee
1/4 cup (cooled)
Cream cheese
3/4 pound (softened)
Sugar
3/4 cup (divided)
Salt
1/2 teaspoon
Eggs
6 (room temperature)
Vanilla extract
2 teaspoons
Pumpkin puree
1 cup
Flour
2 tablespoons
Allspice
1/4 teaspoon
Cinnamon
1/4 teaspoon
Ground cloves
1/3 teaspoon
Whipping cream
1 cup
Butter (for ganache)
2 tablespoons
Sugar (for ganache)
2 tablespoons
Chocolate (for ganache)
12 ounces (chopped)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a 9-inch round springform pan by coating it with melted butter.
2
In a mixing bowl, combine chopped pecans and crushed dark chocolate cookies. Press one cup of this mixture firmly into the bottom of the prepared springform pan to form the crust.
3
For the dark chocolate cheesecake, melt the semisweet chocolate using a double boiler, then mix it with the strong brewed coffee, and set aside to cool slightly.
4
In another bowl, beat together cream cheese, sugar, and salt until smooth. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract. Gradually mix in the melted chocolate and coffee mixture until combined. Pour this chocolate mixture into the prepared crust.
5
For the pumpkin cheesecake, line a 9-inch round cake pan with parchment paper and butter both the pan and the paper. In a separate bowl, combine pumpkin puree, cream cheese, sugar, flour, and eggs, mixing each egg in one at a time until the mixture is smooth. Add vanilla, allspice, cinnamon, and ground cloves, stirring until well combined. Pour this pumpkin mixture over the dark chocolate cheesecake batter in the springform pan.
6
Bake both cheesecakes in the preheated oven for about 1 hour and 10 minutes. After baking, turn off the oven and leave the cheesecakes inside for an additional 20 minutes. Remove from the oven and let cool at room temperature for 20 minutes.
7
Refrigerate the chocolate cheesecake and allow the pumpkin cheesecake to set at room temperature until completely cool.
8
To make the semi-sweet ganache, bring the whipping cream, butter, and sugar to a boil in a saucepan. Remove from heat, add the chopped chocolate, and whisk until smooth.
9
Pour 1 cup of the ganache over the chocolate cheesecake and then gently place the pumpkin cheesecake on top. Transfer to the freezer for about 1 hour.
10
After freezing, take out the cheesecake and pour the remaining ganache over the top. Gently press any remaining pecan and cookie crust mixture onto the sides for decoration. Keep the cheesecake refrigerated until ready to serve.
Nutrition Information
25g
Fat
35g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Rich Dark Chocolate and Pumpkin Swirl Cheesecake?
It is a decadent dessert featuring layers of dark chocolate cheesecake and spiced pumpkin cheesecake, built on a crunchy pecan and chocolate cookie crust and topped with a rich chocolate ganache.
How many servings does this recipe yield?
This recipe makes approximately 10 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What ingredients are used for the crust?
The crust is made from one cup of chopped pecans and six crushed dark chocolate cookies.
What type of pan is required for this cheesecake?
You will need a 9-inch round springform pan for the main cheesecake and a separate 9-inch round cake pan for the pumpkin layer.
What is the oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How is the dark chocolate cheesecake layer prepared?
Melt 8 ounces of semisweet chocolate with coffee, then mix it into a base of cream cheese, sugar, salt, eggs, and vanilla extract.
What spices are used in the pumpkin cheesecake layer?
The pumpkin layer is seasoned with allspice, cinnamon, and ground cloves.
Why is coffee used in the chocolate cheesecake recipe?
1/4 cup of strong brewed coffee is added to the melted chocolate to enhance and deepen the chocolate flavor.
How long does the cheesecake bake?
The cheesecakes bake for about 1 hour and 10 minutes.
What is the cooling process after baking?
Turn off the oven and leave the cheesecakes inside for 20 minutes, then remove and let them cool at room temperature for another 20 minutes.
What are the ingredients for the semi-sweet ganache?
The ganache consists of 1 cup whipping cream, 2 tablespoons butter, 2 tablespoons sugar, and 12 ounces of chopped chocolate.
How is the ganache assembled with the cheesecake layers?
Pour 1 cup of ganache over the chocolate cheesecake, place the pumpkin cheesecake on top, freeze for an hour, and then cover with the remaining ganache.
How many eggs are needed in total for this recipe?
The recipe requires 6 room-temperature eggs divided between the two cheesecake layers.
Does this recipe contain nuts?
Yes, it contains 1 cup of chopped pecans in the crust and as a decoration on the sides.
What is the fat content per serving?
There are 25g of fat per serving.
How much protein is in each slice?
Each serving provides 8g of protein.
Are there carbohydrates in this dessert?
Yes, there are 35g of carbohydrates per serving.
Should I use room temperature ingredients?
Yes, the recipe specifically calls for softened cream cheese and room temperature eggs to ensure a smooth batter.
How long should the cheesecake be frozen during assembly?
It should be placed in the freezer for about 1 hour after the first layer of ganache and the pumpkin cheesecake are added.
What is the recommended storage method?
The cheesecake should be kept refrigerated until it is ready to be served.
Can I decorate the sides of the cake?
Yes, the recipe suggests pressing any remaining pecan and cookie crust mixture onto the sides after the final ganache coating.
What type of pumpkin is used?
The recipe requires 1 cup of pumpkin puree.
Is flour used in the cheesecake?
2 tablespoons of flour are included in the pumpkin cheesecake layer to help with its structure.
What type of chocolate is used in the ganache?
The recipe calls for 12 ounces of chopped chocolate for the semi-sweet ganache.
Is there salt in the recipe?
Yes, 1/2 teaspoon of salt is added to the dark chocolate cheesecake mixture.
How is the springform pan prepared?
The pan should be coated with melted butter before the crust mixture is pressed into it.
Can I substitute the dark chocolate cookies?
While the recipe specifies dark chocolate cookies for flavor, any similar crunchy chocolate cookie would likely work.
How is the pumpkin layer baked?
It is poured over the dark chocolate batter in the springform pan and baked together, though the instructions also mention using a separate lined cake pan for initial preparation.
Is this a good holiday dessert?
Yes, with its spiced pumpkin and rich chocolate layers, it is perfect for holiday celebrations and special occasions.