Author Notes
Here, you start with a slightly sweet crust of pecans, graham crackers and brown sugar. This is then followed by a thin layer of chocolate cheesecake that is so divine, yet not overwhelmingly sweet you'll wonder why you have ever used any other recipe before. And finally, a fluffy, pumpkinny, cinnamon and nutmeg spiced cheesecake that literally takes the cake (Did I really just go there?!). Want to make this extra heavenly? Drizzle on more of the 70% chocolate used for your chocolate cheesecake layer and sprinkle with a few more pecans. This cake is making my mouth water just thinking about it! —Katie Bem
Ingredients
- Crust
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1 tablespoon
Brown Sugar
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0.5 cups
Pecans, chopped
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0.5 cups
Graham Cracker Crumbs
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3 tablespoons
Butter, melted
- Pumpkin & Chocolate Cheesecake
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16 ounces
Cream Cheese
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1 tablespoon
Cornstarch
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0.75 cups
Brown Sugar
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1 cup
Pumpkin Puree
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4 teaspoons
Cinnamon
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1 teaspoon
Nutmeg
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2
Eggs
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6 ounces
Cream Cheese
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0.5 tablespoons
Cornstarch
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5 tablespoons
Brown Sugar
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1 teaspoon
Vanilla Extract
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2.5 ounces
Chocolate, melted
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1
Egg
Directions
- Crust
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Preheat your oven to 350˚ F.
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In a bowl, mix together the brown sugar, chopped pecans and graham cracker crumbs.
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Add in the melted butter and mix until all combined.
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Spread/press this crust mixture evenly into the bottom of an 8" spring form pan.
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Put into your preheated oven for about 8-10 minutes, so the crust will begin to become golden and baked slightly.
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Allow to cool before adding in the cheesecake batter.
- Pumpkin & Chocolate Cheesecake
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Preheat your oven to 350˚ F. For the pumpkin part of the cheesecake, you will be using the first 7 ingredients.
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In the bowl of your mixer using the paddle attachment, cream the cream cheese until smooth and fluffy.
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Add in the cornstarch and brown sugar.
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Once incorporated, add in the pumpkin, cinnamon and nutmeg.
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Now, add in your 2 eggs, making sure to only mix until they are just incorporated. Overmixing leads to cracking of the cheesecake!
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Set this batter aside until you have finished making the chocolate batter.
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For the chocolate cheesecake, you will be using the bottom 6 ingredients!
Over a double boiler, melt the chocolate.
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In the bowl of your mixer, cream the cream cheese until smooth and fluffy.
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Add in the cornstarch and brown sugar.
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Once incorporated, stream in your melted chocolate and vanilla extract.
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Add in your egg, making sure, again, only to mix until they are just incorporated.
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Pour this chocolate cheesecake batter on top of your pecan crust, spreading evenly.
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Pour the pumpkin cheesecake batter that you have reserved on top of the chocolate batter, spreading evenly.
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Place your spring form pan in another pan that is at least 1”-2” larger in diameter so that you can make a water bath.
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Put water in the outside, larger pan, until it goes halfway up the sides of your spring form pan.
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Place in a middle rack in the center of the oven; bake for 50-55 minutes—you want the middle of your cake to be just slightly jiggly, but firm all along the outer edges.
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Remove from the oven, careful not to get the hot water on you. Allow to cool on a cooling rack.
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Once cool, remove the outside of the spring form pan.
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Now, you may either dig right in, or pour a little melted chocolate on top and sprinkle with pecans!
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