Description
This Marbled Chocolate Pumpkin Cheesecake combines the creamy richness of pumpkin pie filling with luscious chocolate swirls on a buttery graham cracker crust. Baked to a delicate set with a festive blend of warm spices, it’s the perfect cozy dessert for fall gatherings, finished with a dollop of whipped cream.
Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs (about 5 cookies)
- 1/4 cup unsalted butter, melted
- 2 tablespoons white granulated sugar
- 1/4 teaspoon kosher salt
Pumpkin Pie Filling:
- 1/2 cup white granulated sugar
- 4 ounces cream cheese (about 1/2 package), at room temperature
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of cardamom
- Pinch of cloves
- 2 large eggs
- 1 cup pure pumpkin puree
Chocolate Swirls:
- 1 tablespoon heavy cream
- 2 tablespoons melted semi-sweet chocolate (about 2 ounces)
For Serving:
- Whipped cream
Instructions
- Prepare the Crust: Preheat your oven to 375°F (190°C). In a small bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt until evenly combined. Press this mixture firmly into the bottom and up the sides of a 9-inch tart shell. Bake the crust in the preheated oven for 5 minutes. Remove and keep the oven temperature steady at 375°F for later.
- Make the Pumpkin Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and cream cheese on medium speed until the mixture is very smooth and fluffy, about 1 minute. Add the flour, cinnamon, ginger, cardamom, cloves, eggs, and pumpkin puree. Beat again until the filling achieves a smooth consistency.
- Prepare the Chocolate Swirl Mixture: Scoop out about 1/3 cup of the pumpkin filling and place it in a small bowl. Add the heavy cream and melted semi-sweet chocolate to this portion and stir until fully incorporated and smooth.
- Assemble the Tart: Pour the remaining pumpkin filling into the prepared crust, smoothing it out to the edges. Drop small dollops of the chocolate swirl mixture over the top of the filling. Use a knife to gently swirl the chocolate into the pumpkin filling, creating a marbled effect. Add more dollops as needed to fill any gaps for an even marbled pattern.
- Bake the Cheesecake: Return the tart to the oven and bake for 15 to 18 minutes, or until the cheesecake is just barely set with a slight jiggle in the center.
- Cool and Chill: Remove the tart from the oven and allow it to cool to room temperature, about 1 hour. Then refrigerate the tart for at least 2 hours, preferably overnight, to firm up completely.
- Serve: Slice and serve chilled, topped with whipped cream as desired for an extra creamy finish.
Notes
- Try a different crust by using nilla wafers or chocolate wafer cookies for a new flavor twist.
- If chocolate and pumpkin aren’t your favorite combo, feel free to skip the swirl and bake the pumpkin cheesecake straight.
- Make sure the cream cheese is at room temperature for smooth mixing.
- Use a silicone spatula or a knife to achieve a beautiful swirl effect with the chocolate.
- Allow the tart to chill thoroughly for best slicing results.
- Use a 9-inch tart shell for proper baking dimensions.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of tart)
- Calories: 1906 kcal per entire tart; approx. 190 kcal per slice
- Sugar: 156 g per entire tart; approx. 15.6 g per slice
- Sodium: 1640 mg per entire tart; approx. 164 mg per slice
- Fat: 108 g per entire tart; approx. 10.8 g per slice
- Saturated Fat: 60 g per entire tart; approx. 6 g per slice
- Unsaturated Fat: 36 g per entire tart (monounsaturated + polyunsaturated combined); approx. 3.6 g per slice
- Trans Fat: 2 g per entire tart; approx. 0.2 g per slice
- Carbohydrates: 217 g per entire tart; approx. 21.7 g per slice
- Fiber: 11 g per entire tart; approx. 1.1 g per slice
- Protein: 28 g per entire tart; approx. 2.8 g per slice
- Cholesterol: 581 mg per entire tart; approx. 58 mg per slice
