Chocolate-Pumpkin Cheesecake Recipe
Position rack in centre of oven, then preheat to 325°F.
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.
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.
Pour half of main batter into baked crust. Cover with half of chocolate batter. Repeat layering. Swirl gently with knife.
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.
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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Last updated: September 23rd, 2021
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