Marbled Chocolate Pumpkin Cheesecake

 Marbled Chocolate Pumpkin Cheesecake

Watch the video for this recipe:

This is one of the best pumpkin desserts you can ever get. A perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine. You can hardly beat that.

The first time I saw a similar dessert was in a Pies and Tarts cookbook I bought few years ago. The marbled pumpkin tart really 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 made my first attempt for chocolate pumpkin cheesecake on my first year of blogging.


Since then I gathered more baking knowledge and that led me to this new recipe for marbled chocolate pumpkin cheesecake that is slightly different. As I use a 10 inch springform pan I needed to change the quantities a bit as I wanted my cheesecake a bit taller and smoother. Added some sour cream, more cream cheese and more pumpkin puree. The result is totally AWESOME. My whole family loved it, even my two little princesses devoured a couple of slices as well.


This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. It's really 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 the day before.

Related Posts:
Pumpkin Roll
Chocolate Pumpkin Bundt Cake
Pumpkin Muffins


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  • Makes about 10-12 servings
  • Crust
  • 9 oz (250 g) cocoa/ginger cookies
  • 6 tbsp (80 g) unsalted butter, melted
  • 1 tbsp cocoa powder
  • Pumpkin Cream Cheese Filling
  • 3 (8 oz-250 g) cream cheese, softened
  • 1 cup (240g) sour cream
  • 1 1/2 cup homemade pumpkin puree
  • 1/2 cup + 2 tbsp sugar
  • 1 tsp vanilla extract
  • 4 eggs, room temperature
  • 1/4 cup flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 4 oz (120 g) dark chocolate
  1. Prepare the crust. Preheat oven to 350 F (180C).  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. 
  2. Reduce oven temperature to 300 F (150C).
  3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
  8. 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.
 Marbled Chocolate Pumpkin Cheesecake-1
 Marbled Chocolate Pumpkin Cheesecake-2
Nutrition facts 1 Serving - Calories:335, Fat:20.6g, Saturated Fat:11.9g, Unsaturated Fat:0.0g, Carbohydrates:33.2g, Sugar:18.7g, Fiber:1.5g, Protein:5.2g, Cholesterol:88mg, Calories from Fat 185,Sodium 146mg, Potassium 173mg, Vitamin A 105%, Vitamin C 3%, Calcium 7%, Iron 7%, Nutrition Grade D, daily percent values are based on a 2000 calorie diet
On October 16, 2014 at 10:49 am, Dedy@Dentist Chef said...
damn delicious and seducing choco pumpkin cheesecake!!! good job my friend....

Thank you .. I am so glad you like it.. really appreciate your comment

On October 16, 2014 at 10:58 pm, Jess @ Sweet Menu said...
This cheesecake looks truly magical! Love the beautiful chocolate swirl.
On October 17, 2014 at 05:18 pm, Maureen said...
I've never had chocolate and pumpkin together I don't think but I'm dying to try this. It's beautiful.
On October 18, 2014 at 08:32 am, Kristi @ Inspiration Kitchen said...
This looks delicious - I am a huge pumpkin and cheesecake fan, so adding chocolate is just a bonus!
On October 18, 2014 at 02:24 pm, Liz said...
This is one amazing dessert!!! And the chocolate swirls are beautiful!!!
On October 18, 2014 at 07:11 pm, Lindsey @ American Heritage Cooking said...
This cheesecake looks perfect! No crack! I just want to reach in there and grab a big slice! Pinned
On October 19, 2014 at 01:03 am, Nami | Just One Cookbook said...
I was totally drooling while watching your video! The closeup shot was amazing! I really enjoyed the whole cooking process. I wish I can have a slice now... <3
On October 19, 2014 at 09:41 pm, Christin@SpicySouthernKitchen said...
What a beautiful cheesecake! I love chocolate with pumpkin. I've really been considering making a cheesecake for Thanksgiving and this one would be perfect!
On October 23, 2014 at 02:05 pm, Cristina Maria Bogdan said...
this is by far the best cheesecake I've ever made. Everybody should try this recipe.

I am really glad you liked this recipe. One of my favorites too. 

On November 24, 2014 at 04:53 am, Veg Restaurants in Las Vegas said...
These look gorgeous! That marbled top is to die for. I’m excited for the many pumpkin-flavored recipes to come!
On October 10, 2015 at 09:49 pm, Shannon said...
I love the crust idea! I have never seen that before. The pumpkin cheesecake recipe I've seen (and made a few times before I lost the recipe) used the usual graham cracker crust, pumpkin cheesecake, but drizzled chocolate on the top and sides. Walnut pieces were stuck to the side. Yum!

sounds great... you can use graham crackers as well or this version.. will taste delicious in any case

On November 05, 2015 at 11:23 pm, Shomi said...
Can I replace pumpkin with any other major ingredient? like coffee etc. Ideas and tips please.

if you don't want pumpkin you can use this recipe for the cheesecake and replace the mascarpone with same amount of sour cream.. and orange zest with a bit of instant coffee for instance:)

On November 18, 2015 at 01:18 pm, Dee said...
you had me at hello... This looks decadent! I bake a little and my colleague put me onto your site. My question is, do you think the recipe could be used for mini-cheesecakes? I am thinking about using ramekins to pull this off. Thanks

I am sure this can be used for mini cheesecakes..they will taste and look wonderful

On December 21, 2015 at 01:43 pm, Sónia said...
Hi! I really want to try this recipe this Christmas, it looks amazing! But my problem is that I'm from Portugal and here we don't have sour cream. What do you think i can use instead of it? Thank you!

use whipping cream instead.. you will love it 

On February 19, 2016 at 11:53 am, Nanda said...
I love the recipes, I will make all of them. congratulations for the site and fantastic recipes
On October 05, 2017 at 03:15 am, Chiara said...
Hi ella! making baked cheesecake i usually use mascarpone cheese instead of sour cream.. do you think i can use mascarpone in this recipe too? ps. i tried plenty of your recipes and they are all amazing!! THANK YOU

Hello Chiara.

Yes, you can use mascarpone in this recipe.

On November 14, 2020 at 09:16 am, ann said...
Can this be made ahead and frozen?
On November 16, 2020 at 10:48 am, Ann said...
Where do I find cocoa/ginger cookies? What brand?

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