Chocolate Pumpkin Cheesecake
Fantastic Together
It’s a marriage made in Cheesecake!
Chocolate doesn’t go with everything, but when it goes, it goes! And then there was pumpkin. Who would have thought that this combination works so well. This cheesecake recipe is a classic. There is a lot to it, and you will need a springform pan - but it’s worth the effort.
Here is our Chocolate Desserts As a kid, I never liked pumpkin much - until Gramma served it with chocolate. Love at first bite. Years later we perfected this cheesecake and technique for catering, but I still remember that first bite at her table. 
Portions/Servings
This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.
Chocolate Pumpkin Cheesecake Recipe Shopping List
for 12 People: The Crust: ___2 cups of graham cracker crumbs (from crackers) ___1/2 cup butter (not margarine) ___1/4 cup white sugar The Filling: ___24 ounces of cream cheese ___1 cup of white sugar ___1/2 cup brown sugar ___2 eggs ___1 pound (16 oz) canned pumpkin ___2/3 cup evaporated milk ___2 tablespoons cornstarch ___1 teaspoon cinnamon ___1 teaspoon nutmeg ___1/2 teaspoon allspice ___4 ounces chocolate chips The Topping: ___16 ounces sour cream ___1/2 cup brown sugar ___1/4 cup white sugar ___1 teaspoon vanilla extract ___1 milk chocolate bar, shaved/cut Procedure: The Day Before the Party: The Crust: Grind up your own crumbs from crackers. We’re not sure what’s in the pre-made crumbs - but it’s a huge difference from making your own. 
We put them into zip locks and beat away. Good for those when nothing has gone all that well. Smash!! 
Mix with the butter and sugar, then press into a 9 inch springform pan. 
Bake at 350°f for 7 minutes. 
The Filling: 
Cream together everything on the list except the chips - mix very well. 
Add the chips at the end, and stir them through. 
Arrange your baking plan. 
Foil up a baking sheet or a bigger round pan. 
Carefully wrap foil around the springform pan with the prepared crust in it. Place it on the baking sheet. Have some hot water waiting on the stove. 
Pour the filling into the crust, nice and neatly into the center. Spread it around. 
Now lift the pans onto the oven shelf in the preheated 350°f oven, and carefully pour hot water around the springform pan. Bake for an hour.
The Topping: While the cake is baking, combine the ingredients except the chocolate, mixing well to dissolve the sugars.
Remove the cake after one hour of baking, spread the topping on it’s surface, and return to the oven for a few minutes maybe 5 or so.
Refrigerate it overnight.
Presentation: Your Eyes Eat First 
Out of the springform pan, onto your serving dish, and ready to go. Shave the chocolate and artfully arrange it on top.
Leftovers: Refrigerate and enjoy.
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