Chocolate-Pumpkin Cheesecake Recipe

Chocolate-Pumpkin Cheesecake Recipe

5-hour 55-Minute recipe Serves 16
Fill the holiday air with the mouth-watering fragrance of this delicious chocolate-pumpkin cheesecake recipe. Trust us, this is the dessert you bring out when you want to knock their socks off!
5-hour 55-Minute recipe Serves 16


Prep: 25 mins | Cook: 1 hour 30 mins
  • 1

    Position rack in centre of oven, then preheat to 325°F.

  • 2

    Combine graham cracker crumbs, 3 tbsp sugar and butter in a medium bowl. Press evenly into bottom and 1-in up sides of a 9-in round spring-form pan. Bake 10 minutes.

  • 3

    Meanwhile, beat cream cheese, vanilla and remaining 1 cup sugar in a large bowl, using an electric mixer on medium, until smooth. Beat in pumpkin. Beat in eggs, one at a time, mixing on low speed after each just until blended. Measure 2 cups batter into a separate bowl. Stir melted chocolate and cayenne into 2 cups batter until combined. Stir pumpkin spice into main batter until combined.

  • 4

    Pour half of main batter into baked crust. Cover with half of chocolate batter. Repeat layering. Swirl gently with knife.

  • 5

    Bake until centre is almost set, about 1 hour 20 minutes. Run knife around rim of pan to loosen cheesecake. Let cool completely before removing rim. Then refrigerate 4 hours.

  • 6

    Just before serving, microwave caramels and water in a microwave-safe bowl on high until caramels are melted, about 45 seconds. Stir until smooth. Drizzle over cheesecake. Top with whipped topping, if desired.

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