Pumpkin Chocolate Cheesecake
Recipe type: Dessert
Total time: 
Serves: 12
A creamy, light pumpkin cheesecake with a graham cracker crust and thin layer of chocolate topping.
  • 1½ cups graham cracker crumbs
  • ⅓ cup butter, melted
  • 1 pkg (8 oz/250 g) cream cheese, regular or low-fat
  • 1 large egg
  • ¾ cup pure pumpkin puree
  • ½ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ½ teaspoon vanilla
  • Topping:
  • 2 oz semi-sweet chocolate
  • 2 oz white chocolate
  • 3 Tbsp heavy cream or half-and-half
  1. Preheat oven to 350 degrees. Line a 9x9" or 8x11" baking dish with foil, making sure the foil extends over the sides so you can use it to lift the baked cheesecake out of the pan.
  2. Mix graham crumbs and melted butter and press into bottom of foil-lined baking dish. Bake 10 minutes.
  3. Remove crust and set aside to cool while preparing the cheesecake layer. For cheesecake, beat cream cheese until smooth and fluffy, then add egg, pumpkin, brown sugar, cinnamon, ginger, allspice, and vanilla and blend just until smooth and combined. Pour over crust and bake 25 minutes or until centre is set. Let cool before adding chocolate topping.
  4. For topping, microwave chocolates and cream for 45-60 seconds, stir, and microwave in additional 10 second increments until completely melted. Spread evenly over cheesecake.
  5. Refrigerate at least 2 hours before serving, and store leftovers in the fridge for up to 5 days.
  6. To slice and serve, lift the whole works out with the foil and transfer to a cutting board to cut into squares,
Recipe by Hidden Ponies at https://hiddenponies.com/2014/10/pumpkin-chocolate-cheesecake/