Chocolate Pumpkin Cheesecake

This Chocolate Pumpkin Cheesecake is a delightful fall dessert, with a spiced cheese pumpkin filling, cinnamon and chocolate. This cheesecake is a great choice for Thanksgiving Day or for any other holiday table. 

Chocolate-Pumpkin Cheesecake with one slice missing

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Chocolate-Pumpkin Cheesecake

Chocolate Pumpkin Cheesecake

5 from 1 vote
This Chocolate Pumpkin Cheesecake is a delightful fall dessert, with a spiced cheese pumpkin filling, cinnamon and chocolate. a great choice for Thanksgiving Day.
Servings 12 servings
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 40 minutes



  • 7 oz (200g) digestive biscuits
  • 6 tbsp (80g) unsalted butter, melted
  • 1 tbsp (8g) cocoa powder
  • 1 tbsp (15) milk


  • 1 pound (500g) cream cheese
  • 1 cup (240g) homemade pumpkin puree
  • 4 tbsp (60g) sugar
  • 3 eggs, beaten
  • 3 tbsp (30g) flour
  • 1 tsp (3g) cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 4 oz (120g) semisweet chocolate


  • Homemade fresh pumpkin puree tastes better and is healthier, it's easy to make and for sure  pumpkin pies are more delicious this way. Cut the pumpkin in half, remove seeds and fibers and place them cut side down on a roasting pan along with 1 cup of water. Bake at 180 C (350 F) for about 1 – 1 1/2 hours until tender. Scoop out the pulp and puree in a food processor until smooth. Cool before using.
  • Crush digestive biscuits. Melt butter and blend with crushed biscuits, milk and cocoa powder until ingredients are evenly moistened. Press biscuits mixture with the back of the spoon into bottom of a 10-inch (26) springform pan (with a removable base). 
  • In a separate bowl, stir to combine the sugar, flour, cinnamon, ginger, cloves and nutmeg
  • Beat cheese and pumpkin puree in a food processor until well blended. Gradually add the sugar mixture and beat until creamy and smooth. Start adding the eggs one at a time until each egg is absorbed. 
  • Melt the chocolate over a bain-marie until smooth. Pour the chocolate into 250 ml of cheese and pumpkin mixture and fold gently to combine evenly. Pour the rest of the cheese filling over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with knife to get the marbled effect.
  • Bake for 40 minutes at 150 C (300 F). Run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight. 


Serving: 1gCalories: 365kcalCarbohydrates: 24.1gProtein: 6.8gFat: 27.6gSaturated Fat: 15.5gCholesterol: 113mgSugar: 13.6g
Calories: 365kcal
Course: Dessert
Cuisine: American
Keyword: chocolate pumpkin cheesecake, chocolate pumpkin cheesecake recipe, pumpkin cake recipes, pumpkin cheesecake, Thanksgiving Day recipes, Thanksgiving pumpkin recipes

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Join the Conversation

  1. Erin Author says:

    This looks wonderful! A great twist on a pumpkin pie. I am always looking for different things to do with pumpkin!

  2. The Chocolate Priestess Author says:

    Looks great but I’ll forget about by the time Thanksgiving arrives I fear.

  3. Happy When Not Hungry Author says:

    Wow this tart looks beautiful! I love the combo of pumpkin and chocolate too. Yum!

  4. Lauren at Keep It Sweet Author says:

    I don’t care if pumpkin is a fall flavor, I want this now!

  5. Sandra Author says:

    So nice to see pumpkin making an appearance in spring. Combining it with chocolate is a good choice.

  6. Juanita Author says:

    The marbling is so beautiful! Chocolate and pumpkin is a duo I have never tried but look forward to thanks to your recipe 🙂

  7. Prathibha Author says:


    I am new to your blog and already excited with all the mouth watering recipes. I will definitely try them out. I have a doubt regarding the preparation of pumpkin puree. I thought we can just scoop the flesh from the ripe pumpkin, puree in blender and use directly for baking, but now I notice that you have said to bake it and then puree. Is the baking done to remove the raw taste? Will it not go during the baking process, if we use the flesh directly from the ripe pumpkin in the pies or bread, etc.

    Why have you mentioned to use 1 cup water during baking? Do we need to add the water to the pan in which the pumpkin will be placed?


    1. Ella-HomeCookingAdventure Author says:

      It's important to use cooked pumpkin puree.. it's not the same.. the taste, the texture is completely different. Never tried using it raw. You can bake it as I said.. using water which will reduce in the oven but as it creates steam allows the pumpkin to cook.. What I do lately is to simply cut it into smaller slices.. put them on the baking sheet and bake without any water for about 45-55 minutes, test them with a fork to see if they are completely baked. Let it cool and them you can make puree using a food processor. I usually bake the pumpkin a day before.. and after I make the puree I refrigerate the quantity I need for the recipe and the rest I freeze in 1 cup portions. Every time i want to use it for either waffles.. pancakes.. muffins.. just take it out of the freezer.

      Here is a video for the cheesecake, it's so delicious, hope you will try it out.

  8. Prathibha Author says:

    Hi Ella,

    Thanks a lot for the details. I shall prepare the puree as you said.
    And yes I will definitely try out your recipes. 🙂


    1. Ella-HomeCookingAdventure Author says:

      Let me know if you try it out:) I am curious if you enjoyed it

  9. Kathy Author says:

    This recipe sounds awesome! I want to make this for my friend but she doesn’t like chocolate. If I don’t add the chocolate to this recipe do I need to change anything in this recipe to compensate?

    P.S. I’ve tried so many of your recipes and they are all AMAZING

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