Copycat Chunkin’ Chocolate Pumpkin Cheesecake is like autumn wrapped in a creamy, chocolatey hug. Picture this: a velvety pumpkin cheesecake with rich chocolate swirls, all topped with a dreamy whipped cream, making it the ultimate dessert for fall gatherings. mini pineapple upside down cheesecakes The aroma of warm spices fills your kitchen as you prepare this delightful treat, promising to transport your taste buds straight to pumpkin patch heaven. For more inspiration, check out this Christmas Chai Latte recipe recipe.
Growing up, my family made a tradition of baking during the holidays, and this cheesecake became a staple at our Thanksgiving dinners. Every slice sparked joy and laughter around the table, making it the perfect centerpiece for any festive occasion. Whether it’s Halloween or just a cozy family gathering, this dessert is sure to create lasting memories and delighted faces.
Why You'll Love This Recipe
- This Copycat Chunkin’ Chocolate Pumpkin Cheesecake blends creamy pumpkin flavor with rich chocolate for an unforgettable dessert experience
- It’s surprisingly easy to make, allowing you to impress guests without breaking a sweat
- The stunning presentation of chocolate swirls makes it visually appealing on any dessert table
- Versatile enough for holidays or casual get-togethers, it’s bound to be a hit!
I remember the first time I served this cheesecake; my friends’ eyes lit up as they took their first bites—pure bliss!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Graham Cracker Crumbs: Use finely crushed crumbs for a perfect crust that holds together beautifully. For more inspiration, check out this Christmas Crack treat recipe.
Unsalted Butter: Melted butter adds richness and helps bind the crust together.
Cream Cheese: Bring to room temperature for easy mixing and a smooth texture.
Pumpkin Puree: Look for 100% pure pumpkin puree for optimal flavor; avoid pumpkin pie filling. air fryer taco bombs.
Sugar: Granulated sugar sweetens the cheesecake; adjust based on your taste preference.
Eggs: Large eggs help set the cheesecake; make sure they’re at room temperature.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor without added sweetness.
Vanilla Extract: A splash of pure vanilla enhances overall flavor; don’t skimp on quality here!
Pumpkin Pie Spice: This blend of spices adds warmth and depth; adjust according to your spice tolerance.
Whipped Cream: Homemade whipped cream is optional but brings an extra touch of indulgence!
The full ingredients list, including measurements, is provided in the recipe card directly below. soft baked maple donut bars.
Let’s Make it Together
Prepare Your Crust: Preheat your oven to 350°F (175°C). In a bowl, combine melted butter with graham cracker crumbs until well mixed. Press the mixture firmly into the bottom of a springform pan.
Create the Cheesecake Filling: In another bowl, beat cream cheese until fluffy. Gradually add sugar while continuing to mix until smooth and creamy. Then incorporate pumpkin puree, eggs, vanilla extract, cocoa powder, and pumpkin pie spice.
Add Chocolate Swirls: Pour half of the cheesecake batter over the crust. Gently fold in melted chocolate into the remaining batter before pouring it over the first layer in swirls for an artistic touch.
Bake to Perfection: Bake in preheated oven for 55-60 minutes or until set but slightly jiggly in the center—this ensures it’s creamy and luscious once cooled.
Cool and Decorate: Allow your cheesecake to cool completely at room temperature before refrigerating for at least four hours (or overnight if you can resist!). Top with whipped cream before serving.
Now that you’ve made your Copycat Chunkin’ Chocolate Pumpkin Cheesecake, get ready for some serious compliments! Whether it’s served after a hearty meal or as a standalone snack throughout fall, every bite promises to delight and satisfy those cravings! frozen banana snickers.
You Must Know
- This Copycat Chunkin’ Chocolate Pumpkin Cheesecake is a dreamy dessert that combines the richness of chocolate with pumpkin’s cozy flavors
- The textures are heavenly, and the aroma will fill your kitchen, inviting everyone for a taste
- Perfect for holidays or any gathering!
Perfecting the Cooking Process
Start by preparing the crust first to allow it to cool while making the filling. Bake the cheesecake at a low temperature to prevent cracks, then chill it overnight for best results.
Add Your Touch
Feel free to swap out traditional cream cheese for mascarpone for a lighter texture. You can also add spices like nutmeg or ginger for an extra flavor kick.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. If you want to enjoy it warm, reheat slices in the microwave for about 15-20 seconds.
Chef's Helpful Tips
- To create the perfect Copycat Chunkin’ Chocolate Pumpkin Cheesecake, ensure your cream cheese is at room temperature before mixing
- Avoid overmixing once you add eggs; this keeps your cheesecake creamy rather than dense
- Finally, allow it to cool completely before refrigerating to enhance its flavors
The first time I made this Copycat Chunkin’ Chocolate Pumpkin Cheesecake, my friends couldn’t stop raving about it. We ended up finishing half of it in one sitting—definitely a moment I won’t forget!
FAQ
What makes this cheesecake a copycat recipe?
This cheesecake mimics a popular restaurant dessert, delivering similar flavors and textures.
Can I use fresh pumpkin instead of canned?
Yes, but ensure it’s well-cooked and pureed smoothly for best results.
How do I know when my cheesecake is done baking?
The edges should puff slightly while the center remains jiggly but not liquidy when done baking.
Copycat Chunkin’ Chocolate Pumpkin Cheesecake
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
Indulge in the ultimate fall dessert with this Copycat Chunkin’ Chocolate Pumpkin Cheesecake. This creamy, velvety cheesecake combines rich chocolate swirls and pumpkin goodness, topped with dreamy whipped cream. Perfect for Thanksgiving or cozy family gatherings, each slice promises to delight your taste buds and create lasting memories. Make this show-stopping dessert and watch as it steals the spotlight at your next celebration!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree (100% pure)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Whipped cream (for topping)
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl; press into the bottom of a springform pan to form the crust.
- In a separate bowl, beat cream cheese until fluffy; gradually add sugar until smooth. Mix in pumpkin puree, eggs, vanilla extract, cocoa powder, and pumpkin pie spice until well combined.
- Pour half of the cheesecake batter over the crust. Fold melted chocolate into the remaining batter; pour over the first layer and swirl gently to combine.
- Bake for 55-60 minutes until set but slightly jiggly in center. Cool completely at room temperature before refrigerating for at least four hours or overnight. Top with whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 110g)
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: For a lighter texture, substitute cream cheese with mascarpone. Add spices like nutmeg or ginger for an extra flavor kick. Ensure all ingredients are at room temperature for easy mixing.
