Double Chocolate Pumpkin Cheesecake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1-1/2 cups purchased chocolate cookie crumbs
1/2 stick butter, melted
3 pkgs. (8 oz. each) 1/3 less fat cream cheese (Neufchatel), softened
1 cup sugar
2 tablespoons cornstarch
3 large eggs
1/2 cup reduced-fat sour cream
2 teaspoons vanilla
1 cup (6 oz.) milk chocolate chips, melted and cooled
1 cup canned pure pumpkin
1 teaspoon pumpkin pie spice
1 cup (6 oz.) semisweet chocolate chips, melted and cooled
3 ounces bittersweet baking chocolate
2 teaspoons butter
1 tablespoon light corn syrup


Heat the oven to 350ºF. Coat an 8-inch springform pan with non-stick spray. Have ready a large roasting pan larger than the springform pan.

Crust: Place crumbs in a small bowl and add the butter. Press firmly into the pan and bake for 8-10 minutes. Cool and wrap foil around the outside of the pan. Reduce oven to 300ºF.

Filling: Beat cream cheese, sugar and cornstarch on med. speed till smooth. Beat in the eggs one at a time. Beat in sour cream and vanilla to combine. Divide the batter evenly into 3 bowls. Stir the melted milk chocolate into 1 bowl. Pour onto the crust. Whisk the pumpkin and pumpkin pie spice into another bowl, Carefully spoon over the chocolate filling. Smooth gently with a spatula, taking care not to mix together. Stir the melted semisweet chocolate into remaining batter and carefully spoon over the pumpkin layer.

Spread carefully as above. Set the springform pan in the center of the roasting pan. Place in oven rack and add enough boiling water to come 1/2 way up the sides of the springform pan.

Bake 1-1/2 hours to 1-3/4 hours until set, but the center still jiggles when shaken. Turn off oven and allow the cake to cool in the oven{door closed} for 1 hour. Run a knife around the edge of the pan if the cake has

not pulled away from the sides of the pan. Remove foil. Cool and chill 4 hours or overnight.

Chocolate Glaze: Combine all chocolate glaze ingredients in a small saucepan over low heat, cool slightly.

Remove sides, place cake on serving platter. Spread glaze over the top of the cake to the edge. Some may drip down the side of the cake. Chill till the chocolate sets.

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