Chocolate Pumpkin Cheesecake

Name: Chocolate Pumpkin Cheesecake
Prep time: 15 min
Cook time: 55 min
Total time: 3 h 10 min
Yield: 16 bars
Ingredients: 9 ounces Oreo cookies; 2 tablespoons unsalted butter; 16 ounces plain cream cheese; 1 cup sugar; 1 cup canned pumpkin puree; 3 large eggs; 3 tablespoons all-purpose flour; 1 teaspoon pumpkin-pie spice; ½ teaspoon salt; 4 ounces dark chocolate

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Chill
2 hrs
Total Time
3 hrs 10 mins
Servings
16 bars
Calories
295 kcal
Course
Dessert
Cuisine
American

Chocolate Pumpkin Cheesecake

Demi Owens

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This is an amazing dessert that will be made earlier in the week so you can focus on your holiday meal!

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Ingredients

Servings

For the Crust

9 ounces Oreo cookies
2 tablespoons unsalted butter melted

For the filling

16 ounces plain cream cheese at room temperature
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
½ teaspoon salt
4 ounces dark chocolate chopped

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Instructions

Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
In a food processor, blend cookies until finely ground, add butter, and pulse until moistened.
Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

Notes

You could make this Chocolate Pumpkin Cheesecake 4-5 days ahead of time and be fine! Just keep it frozen until the day before and then let it come to room temp before serving.

Nutrition Information

Show Details

Calories 295kcal (15%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 63mg (21%) Sodium 244mg (10%) Potassium 166mg (5%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 2853IU (57%) Vitamin C 1mg (1%) Calcium 63mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 16bars

Amount Per Serving

Calories 295 kcal

% Daily Value*

Calories	295kcal	15%
Carbohydrates	32g	11%
Protein	5g	10%
Fat	17g	26%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	63mg	21%
Sodium	244mg	10%
Potassium	166mg	4%
Fiber	1g	4%
Sugar	23g	46%
Vitamin A	2853IU	57%
Vitamin C	1mg	1%
Calcium	63mg	6%
Iron	3mg	17%