Pumpkin Chocolate Cheesecake

November 16, 2015
1 Ratings
Photo by Katie Bem
  • Serves 10-15
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

What You'll Need
  • Crust
  • 1 tablespoon Brown Sugar
  • 0.5 cups Pecans, chopped
  • 0.5 cups Graham Cracker Crumbs
  • 3 tablespoons Butter, melted
  • Pumpkin & Chocolate Cheesecake
  • 16 ounces Cream Cheese
  • 1 tablespoon Cornstarch
  • 0.75 cups Brown Sugar
  • 1 cup Pumpkin Puree
  • 4 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 2 Eggs
  • 6 ounces Cream Cheese
  • 0.5 tablespoons Cornstarch
  • 5 tablespoons Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 2.5 ounces Chocolate, melted
  • 1 Egg
  1. Crust
  2. Preheat your oven to 350˚ F.
  3. In a bowl, mix together the brown sugar, chopped pecans and graham cracker crumbs.
  4. Add in the melted butter and mix until all combined.
  5. Spread/press this crust mixture evenly into the bottom of an 8" spring form pan.
  6. Put into your preheated oven for about 8-10 minutes, so the crust will begin to become golden and baked slightly.
  7. Allow to cool before adding in the cheesecake batter.
  1. Pumpkin & Chocolate Cheesecake
  2. Preheat your oven to 350˚ F. For the pumpkin part of the cheesecake, you will be using the first 7 ingredients.
  3. In the bowl of your mixer using the paddle attachment, cream the cream cheese until smooth and fluffy.
  4. Add in the cornstarch and brown sugar.
  5. Once incorporated, add in the pumpkin, cinnamon and nutmeg.
  6. Now, add in your 2 eggs, making sure to only mix until they are just incorporated. Overmixing leads to cracking of the cheesecake!
  7. Set this batter aside until you have finished making the chocolate batter.
  8. For the chocolate cheesecake, you will be using the bottom 6 ingredients! Over a double boiler, melt the chocolate.
  9. In the bowl of your mixer, cream the cream cheese until smooth and fluffy.
  10. Add in the cornstarch and brown sugar.
  11. Once incorporated, stream in your melted chocolate and vanilla extract.
  12. Add in your egg, making sure, again, only to mix until they are just incorporated.
  13. Pour this chocolate cheesecake batter on top of your pecan crust, spreading evenly.
  14. Pour the pumpkin cheesecake batter that you have reserved on top of the chocolate batter, spreading evenly.
  15. 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.
  16. Put water in the outside, larger pan, until it goes halfway up the sides of your spring form pan.
  17. 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.
  18. Remove from the oven, careful not to get the hot water on you. Allow to cool on a cooling rack.
  19. Once cool, remove the outside of the spring form pan.
  20. Now, you may either dig right in, or pour a little melted chocolate on top and sprinkle with pecans!

See what other Food52ers are saying.

  • Katie Bem
    Katie Bem
  • Jaclyn Prazenica
    Jaclyn Prazenica

2 Reviews

Jaclyn P. November 23, 2015
I am hoping to make this for thanksgiving this week, is it ok to make it on wednesday and refrigerate it until time to serve on thursday?
Katie B. November 23, 2015
Absolutely! This will keep well for at least a few days. Goodluck and enjoy! :)