Description
A rich and creamy Marbled Chocolate Pumpkin Cheesecake featuring a buttery graham cracker crust, spiced pumpkin pie filling, and decadent chocolate swirls. Perfectly baked with a smooth texture and topped with whipped cream for an elegant autumn dessert.
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 of a 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 Graham Cracker Crust: Preheat the oven to 375°F (190°C). In a small bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until well combined. Press this mixture evenly into the bottom and sides of a 9-inch tart shell. Bake in the oven for 5 minutes, then remove and set aside while keeping the oven temperature steady.
- Make the Pumpkin Pie Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and cream cheese on medium speed until very smooth and fluffy, about 1 minute. Add the flour, cinnamon, ginger, cardamom, cloves, eggs, and pumpkin puree. Continue beating until the mixture is fully smooth and well incorporated.
- Prepare the Chocolate Swirl Mixture: Scoop approximately 1/3 cup of the pumpkin filling into a small bowl. Add the heavy cream and melted semi-sweet chocolate to this bowl and stir thoroughly until the mixture is smooth and uniform.
- Assemble the Cheesecake: Pour the remaining pumpkin filling into the pre-baked crust and smooth it out evenly to the edges. Drop small dollops of the chocolate swirl mixture across the top of the filling. Use a knife to drag through the dollops, creating a marbled swirl effect. Add more dollops and continue swirling as needed to fill gaps and create a visually appealing pattern.
- Bake the Cheesecake: Bake the tart at 375°F (190°C) for 15 to 18 minutes, or until the filling is just barely set in the center with a slight jiggle. Avoid overbaking to maintain creamy texture.
- Cool and Chill: Remove from the oven and allow the cheesecake to cool to room temperature, about 1 hour. Then transfer to the refrigerator to chill for at least 2 hours, preferably overnight, to firm up fully and enhance flavors.
- Serve: Serve chilled with a generous dollop of whipped cream on top for a perfect finishing touch.
Notes
- Switch up the crust by using different cookies such as nilla wafers or chocolate wafer cookies for a unique flavor profile.
- If you prefer, you can skip the chocolate swirl step and bake the pumpkin cheesecake plain for a classic taste.
- Use a silicone spatula and a stand-up mixer to achieve the best texture in your filling.
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- For best results, chill the cheesecake overnight to allow flavors to meld and texture to set.
Nutrition
- Serving Size: 1/10th of tart (~90g)
- Calories: 1906 kcal per entire tart (~190 kcal per serving)
- Sugar: 156g total (~15.6g per serving)
- Sodium: 1640mg total (~164mg per serving)
- Fat: 108g total (~10.8g per serving)
- Saturated Fat: 60g total (~6g per serving)
- Unsaturated Fat: 36g total (~3.6g per serving) (sum of poly- and monounsaturated fats)
- Trans Fat: 2g total (~0.2g per serving)
- Carbohydrates: 217g total (~21.7g per serving)
- Fiber: 11g total (~1.1g per serving)
- Protein: 28g total (~2.8g per serving)
- Cholesterol: 581mg total (~58mg per serving)
