This Marbled Chocolate Pumpkin Cheesecake is one of the best pumpkin desserts you can ever get. It consists of a perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, and topped with marbled chocolate. This cake is simply divine.
The first time I saw a similar dessert was in a Pies and Tarts cookbook I bought a few years ago. The marbled pumpkin tart caught my attention, loved the marbled chocolate on top and the idea of having pumpkin puree combined with cream cheese. Seemed a wonderful idea, therefore I had to try it out. The result is AWESOME. My whole family loved it, even my two little princesses devoured a couple of slices as well.
This chocolate-marbled pumpkin cheesecake is an elegant, exquisite dessert perfect for Thanksgiving and any other special occasion. It’s not a difficult recipe, but again the hardest part is to wait for it to set before serving. Therefore you will need to prepare it a day in advance.
How to make marbled chocolate pumpkin cheesecake
Start by making homemade fresh pumpkin purée for a richer and healthier option that enhances the flavor of pumpkin desserts. Begin by cutting the pumpkin in half, removing the seeds and fibers, and placing the halves cut-side down on a roasting pan with 1 cup of water. Bake at 180°C (350°F) for about 1 to 1 1/2 hours until the pumpkin is tender. Once done, scoop out the pulp and purée it in a food processor until smooth. Allow the purée to cool before using it.
Prepare the crust
Preheat your oven to 180°C (350°F). Crush the cookies using a food processor and add cocoa powder, mixing until well combined. Transfer the crushed cookies to a medium bowl, melt the butter, and pour it over the crushed cookies. Stir until the mixture is evenly moistened.
Press the cookie mixture with the back of a spoon into the bottom of a 10-inch (26 cm) springform pan with a removable base. Bake for 13-15 minutes and set aside to cool completely.
Reduce the oven temperature to 150°C (300°F).
Prepare the cream cheese filling
In a small bowl, combine the flour, sugar, cinnamon, ginger, nutmeg, and cloves. In a large bowl, beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin purée, mixing again until well combined. Incorporate the eggs one at a time, ensuring each egg is fully integrated before adding the next.
Reserve about 1 cup (240g) of the cream cheese mixture in a separate bowl. Melt the chocolate over a bain-marie until smooth, then pour it into the reserved cream cheese and pumpkin mixture. Fold gently to combine evenly.
Pour the main cream cheese mixture over the prepared crust. Add spoonfuls of the chocolate mixture sporadically on top and gently swirl with a knife to create a marbled effect. Bake for 45 minutes, then turn off the heat and leave the cheesecake in the oven for an additional hour.
Chill and serve the marbled chocolate pumpkin cheesecake
Once baking is complete, remove the cheesecake and run a sharp knife around the inside edge of the pan to loosen it. Allow the cheesecake to cool completely at room temperature. Cover and refrigerate overnight to let the flavors meld and the texture set.
Hope you will try it out and enjoy your delicious marbled pumpkin cheesecake the next day! If you try it out, don’t forget to tag me on Instagram. Would love to see how it turns out for you.
For more cheesecakes check our full collection of Cheesecake Recipes. For more pumpkin desserts check our full collection of Pumpkin Recipes.
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Marbled Chocolate Pumpkin Cheesecake
Ingredients
Crust
- 9 oz (250g) cocoa/ginger cookies or digestive biscuits
- 6 tbsp (80g) unsalted butter , melted
- 1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
- 24 oz (750g) cream cheese , softened
- 1 cup (240g) sour cream
- 1 1/2 cup (360g) homemade pumpkin puree
- 2/3 cup (135g) sugar
- 1 tsp (5g) vanilla extract
- 4 eggs , room temperature
- 1/4 cup (30g) flour
- 1 tsp (3g) ground cinnamon
- 1/2 tsp (2g) ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 4 oz (120g) dark chocolate
Instructions
Prepare the pumpkin puree in advance.
- 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.
Prepare the crust.
- Preheat oven to 350 F (180C). Â Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened.
- Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.Â
- Reduce oven temperature to 300 F (150C).
Prepare the cream cheese filling.
- In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
- In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated.
- Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.
- Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.
- Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.
- Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
- Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
Video
Nutrition
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