Best 2 Pumpkin Spice Chocolate Cheesecake Recipe By Tasty Recipes

Indulge in the symphony of flavors with our delectable pumpkin spice chocolate cheesecake recipe, a harmonious blend of classic cheesecake and the warmth of autumn spices. This culinary masterpiece features a rich and creamy pumpkin cheesecake filling swirled with a decadent chocolate ganache, all nestled in a graham cracker crust. The cheesecake is infused with the inviting aromas of cinnamon, nutmeg, and ginger, capturing the essence of the fall season. Alongside this tempting treat, we present two additional recipes that will tantalize your taste buds: a classic New York-style cheesecake with its creamy and dense texture, and a luscious chocolate cheesecake with a velvety smooth filling and a rich chocolate crust. These recipes offer a delightful trio of cheesecakes, each with its own unique flavor profile, ensuring that every cheesecake enthusiast finds their perfect match.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN SPICE CHEESECAKE

Pumpkin Spice Cheesecake image

My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!—Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories Desserts

Time 3h10m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1-1/2 cups graham cracker crumbs
1 tablespoon brown sugar
2 teaspoons baking cocoa
1/8 teaspoon salt
5 tablespoons vanilla yogurt or plain yogurt
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 can (15 ounces) pumpkin
1/4 cup reduced-fat sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, room temperature, lightly beaten
1 large egg yolk, room temperature

Steps:

Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN SPICE CHOCOLATE CHEESECAKE RECIPE BY TASTY

Pumpkin Spice Chocolate Cheesecake Recipe by Tasty image

Here's what you need: pumpkin, butter, sugar, cream cheese, sugar, double cream, cinnamon, ginger, nutmeg, clove, eggs, chocolate biscuit, butter, double cream, cocoa powder

Provided by Ellie Holland

Categories Desserts

Yield 6 slices

Number Of Ingredients 15

Ingredients

¾ lb pumpkin, chopped
¼ cup butter
1 tablespoon sugar
13 oz cream cheese
1 cup sugar
½ cup double cream
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon clove
2 eggs
2 ½ cups chocolate biscuit
2 tablespoons butter, melted
1 cup double cream, whipped
1 tablespoon cocoa powder

Steps:

Preheat the oven to 200°C (400°F).
Prepare the pumpkin by cutting into bite-size chunks and placing in a baking tin with the butter and sugar.
Bake for 30 minutes, until soft. Turn down the oven to 180°C (350°F) and leave the pumpkin to cool.
Blend the chocolate biscuits in a processor to form fine crumbs. Stir in the butter.
Pour the biscuit base into a nonstick springform tin and set aside.
Mix together the pumpkin, cream cheese, sugar, double cream, cinnamon, ginger, nutmeg, and cloves. Stir in the eggs.
Pour over the biscuit base.
Bake in the oven for 1 hour. Leave to cool.
Spread over the whipped cream and sprinkle on the cocoa powder on top.
Enjoy!

Nutrition Facts : Calories 830 calories, Carbohydrate 60 grams, Fat 66 grams, Fiber 2 grams, Protein 10 grams, Sugar 43 grams

Tips:

Use fresh pumpkin puree: Fresh pumpkin puree will give your cheesecake a richer flavor than canned puree. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
Don't overmix the cheesecake batter: Overmixing the batter can make the cheesecake tough. Mix the ingredients just until they are combined.
Bake the cheesecake in a water bath: Baking the cheesecake in a water bath helps to prevent it from cracking. To create a water bath, place the cheesecake pan inside a larger pan filled with hot water.
Chill the cheesecake before serving: The cheesecake needs to chill for at least 4 hours before serving, so make sure to plan ahead. Chilling the cheesecake will help it to set and firm up.
Serve the cheesecake with your favorite toppings: Pumpkin spice chocolate cheesecake can be served with a variety of toppings, such as whipped cream, chocolate sauce, or pumpkin spice ice cream.

Conclusion:

Pumpkin spice chocolate cheesecake is a delicious and decadent dessert that is perfect for fall gatherings. With its rich pumpkin flavor and chocolatey cheesecake filling, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give pumpkin spice chocolate cheesecake a try. You won't be disappointed!