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

Scale

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.