Marbled Chocolate Pumpkin Cheesecake
User Reviews
5
Marbled Chocolate Pumpkin Cheesecake
Description
This Marbled Chocolate Pumpkin Cheesecake starts with a graham cracker crust made from crumbs mixed with butter, sugar, and salt then pre-baked for a firm base. The filling blends cream cheese, sugar, flour, and pumpkin puree along with fragrant spices: cinnamon, ginger, cardamom, and cloves, producing a smooth and spiced custard. A portion of the filling is mixed with melted semi-sweet chocolate and cream to create a chocolate layer that's dolloped atop the pumpkin filling and swirled for a marbled appearance. The pie is baked at 375°F and allowed to set.
The balance between the creamy pumpkin cheesecake and the bittersweet chocolate swirl provides a layered depth with a melty texture. The crust offers a crisp, buttery foundation. This dessert works well as a seasonal centerpiece or a rich treat after a fall meal.
For variations, the crust can be made with other cookies like chocolate wafers or vanilla wafers instead of graham crackers. The chocolate swirl is optional if you prefer a plain pumpkin cheesecake. Using a stand mixer ensures a smooth filling texture. A 9-inch tart shell is recommended for the best shape and thickness.
Ingredients
Crust:
- 1 cup graham cracker crumbs from about 5 cookies
- 1/4 cup butter melted, unsalted
- 2 tablespoons granulated sugar white
- 1/4 teaspoon kosher salt
Pumpkin Pie Filling:
- 1/2 cup granulated sugar white
- 4 ounces cream cheese about 1/2 of a package, at room temperature
- 1 tablespoon all-purpose flour plus 1 teaspoon
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch cardamom
- Pinch cloves
- 2 egg large
- 1 cup pumpkin puree pure
Chocolate Swirls:
- 1 tablespoon heavy cream
- 2 tablespoons semi-sweet chocolate about 2 ounces, melted
- Whipped Cream for serving
Instructions
To Make the Graham Cracker Crust:
- Preheat the oven to 375 degrees F. To a small bowl, combine the graham cracker crusts, melted butter, sugar and salt. Transfer to the tart shell and press mixture into the sides and bottom of the tart shell. Bake in the oven for 5 minutes. Remove from the oven and continue with the remainder of the recipe. Keep the oven at 375 degrees F.
To Make the Filling:
- In the bowl of a stand-up mixer, with the paddle attachment, add the sugar and cream cheese. Beat until very smooth and fluffy, about 1 minute. Add the flour, cinnamon, ginger, cardamom, cloves, eggs and pumpkin puree. Beat one last time until smooth.
To Make the Chocolate Swirl Filling:
- Scoop out 1/3 cup of the pumpkin pie filling and transfer it to a small bowl, along with the heavy cream and melted chocolate. Mix until smooth.
- Pour the remaining filling into the crust and smooth out until it reaches the edges of the pie crust. Drop small dollops of the chocolate mixture onto the top of the pie. Run a knife through the dollops, creating a swirl effect. If at first it looks janky, keep going. I added more dollops as I went, too, filling in the gaps and it helped!
- Transfer to the oven to bake for 15 minutes to 18 minutes, until just barely set in the center—a little wiggle is good!
- Remove from the oven and allow to cool until room temperature, about 1 hour. Transfer to the fridge to chill for at least 2 hours, ideally overnight. Serve with whipped cream!
Notes
- Use a 9-inch tart shell for proper filling volume and baking consistency.
- Substitute graham cracker crumbs with vanilla or chocolate wafer crumbs for different flavor profiles.
- If you prefer no chocolate incorporation, skip the swirl step for a classic pumpkin cheesecake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(9-inch) tart
Amount Per Serving
Calories 1906 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 1906kcal | 95% |
| Carbohydrates | 217g | 72% |
| Protein | 28g | 56% |
| Fat | 108g | 166% |
| Saturated Fat | 60g | 300% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 2g | 100% |
| Cholesterol | 581mg | 194% |
| Sodium | 1640mg | 68% |
| Potassium | 977mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 156g | 312% |
| Vitamin A | 41772IU | 835% |
| Vitamin C | 10mg | 11% |
| Calcium | 336mg | 34% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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