Pumpkin Cheesecake Recipes meld with Chocolate!

The rich pumpkin flavor works so well with the rich chocolate crust

Why do we wait for Autumn to serve pumpkin? This will become your year-round favorite, and a great memory for your party.

The pumpkin cheesecake is very moist and does not have that heavy feel which seems to go with some cheesecakes.

You’ll love the chocolate topping. Full of flavor, but it compliments the pumpkin so nicely. Enjoy!





Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.


Ingredients

2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup melted butter

24 ounces cream cheese, softened
1.5 cup dk brown sugar
5 eggs
16 ounce can pumpkin
1/2 cup heavy cream
1/2 teaspoon each of cinnamon and nutmeg
1/4 teaspoon each of cloves and allspice

Topping: 1 cup sour cream

1/2 cup cocoa

1/2 cup white quick dissolving sugar

1/2 teaspoon vanilla



Directions

Combine crumbs, butter and 2 tablespoons sugar. Firmly press mixture into bottom and up the sides of a 9 inch springform pan. Refrigerate.

Combine cream cheese, eggs, sugar, cream, pumpkin and spices in a mixing bowl until smooth and creamy. Blend until smooth. Pour into crust.

Bake in a preheated oven at 350° for 60 minutes or until filling is firm. When the cheesecake comes out of the oven, spread the chocolate topping over the top. Then back to the oven for 12-15 minutes.

Turn oven off. Cure the cheesecake 1/2 hour with the oven door shut, then chill overnight in the refrigerator.

We like to serve this with shaved white chocolate on the top.




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