Marbled Chocolate Pumpkin Cheesecake
Here’s a show-stopping recipe for Marbled Chocolate Pumpkin Cheesecake, perfect for combining the rich flavors of chocolate and the spiced goodness of pumpkin. This dessert is creamy, flavorful, and visually stunning!
Ingredients
Crust:
1 ½ cups chocolate graham cracker crumbs (or Oreo crumbs)
2 tbsp granulated sugar
5 tbsp unsalted butter, melted
Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup canned pumpkin puree
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
½ cup semisweet or dark chocolate, melted and slightly cooled
Instructions
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 8-10 minutes. Let it cool while you prepare the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
Divide the Filling:
Transfer half of the cheesecake batter into a separate bowl.
To one half, add the melted chocolate and mix until fully incorporated.
To the other half, mix in the pumpkin puree, cinnamon, nutmeg, and ginger.
Assemble the Cheesecake:
Pour alternating dollops of the pumpkin and chocolate batters over the cooled crust.
Use a knife or skewer to gently swirl the batters together, creating a marbled effect.
Bake the Cheesecake:
Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Chill the Cheesecake:
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, before serving.
Serve:
Remove the cheesecake from the springform pan. Slice and serve as is, or garnish with whipped cream and a drizzle of melted chocolate.
Tips:
To prevent cracks, bake the cheesecake in a water bath or place a pan of hot water on the oven rack below the cheesecake.
Use a warm knife for clean slices.
Enjoy your decadent Marbled Chocolate Pumpkin Cheesecake
#recipes