I must be the only person on the planet who doesn’t like pumpkin pie. While I don’t completely dislike pumpkin ( I totally LOVE my Pumpkin Lattes this time of year!) I just don’t care for the texture of pumpkin pie.
For years, my precious husband has picked up a pecan pie as my alternative. LOVE the pecan pie, but not the calories. On second thought, the cheesecake isn’t low on the calorie count either….
Oh well, ENJOY!!
Chocolate Pumpkin Cheesecake
Ingredients
Makes 16.
- FOR THE CRUST
- 20 chocolate wafer cookies, (half a 9-ounce package)
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- FOR THE FILLING
- 2 packages bar cream cheese, (8 ounces each)
- 1 cup sugar
- 1 cup canned solid-pack pumpkin puree
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin-pie spice
- 1/2 teaspoon salt
- 4 ounces semisweet chocolate, chopped
Directions
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
- In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
- Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
- Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
- Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
- Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
- Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.
Recipe from Martha Stewart (she gave it to me after she stopped by last week! 
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About kmorris
That was so nice of her!! =-) I love pumpkin pie. And pecan pie. And honestly, I don’t think I’ve met a pie I don’t like. These sound very yummy. The girls & I are going to have to try these!! Thanks!!
Hi Kimi,
Great to hear from you today! This is such a yummy dessert season, isn’t it? I can just feel the calories sticking to me as I talk about it….
with you on the texture of pumpkin pie. i have to say, i’ve never tried it because it just looks slimy and mushy and i’m not a picky eater normally. i do looooooooove pecan pie. and love pumpkin flavored things, so this cheesecake looks like a real possibility!
Yeah, you’re right, pumpkin pie is slimey….it’s just a texture thing for me.
I hope you like these!
Hmmm I’m not a coffee drinker (so pumpkin lattes are out) and the look of pumpkin pie icks me out.. So I don’t know if I like pumpkin. Might have to try this to see!
Hey Stephanie,
You might like pumpkin in muffins or pancakes, those are wonderful.
The combination of chocolate and pumpkin together is pretty special!
Thanks for stopping by!
I can’t stand pumpkin pie either – it’s totally a texture issue for me too…but I love ANYTHING else pumpkin. Lattes, muffins, cake, cookies, pancakes – I make pumpkin pancakes that are to die for, and I’m told it tastes just like the pie without the texture problem! Now I’m going to have to try the cheesecake, so I can add it to my list of Fall favorites! =) Thanks for sharing!
Hey Shannon!
Would you care to share your pumpkin pancake recipe with us? I have one that’s pretty good, but yours sounds better!
Will be trying these, they look yummy! I love “Pumpkin”… I love pumpkin bread… Okay, I’m now in the mood for pumpkin food…
Misty,
Wow, now I’m in the mood for pumpkin too! I think I’ll pull out some recipes this weekend and make some bread! Yum!
I’ve bookmarked this to make closer to Thanksgiving … do NOT like pumpkin pie or pecan pie … but love me a cheesecake! I’ve got some fat free cream cheese, which honestly, the times I’ve made other cheesecake using this stuff, you can NOT tell it’s fat free so I highly recommend trying it … and heck, top it with some fat free whipped topping and I’m good … thanks for sharing (newbie here, keep popping over!)
Jan,
Nice to hear from you! I grew up in Florida on the Gulf!
I agree that you can’t tell the diff with low-fat cream! I hope you enjoy these!
What a great way to combine two flavors. I’m on the hunt for new dishes to try next week while family is in town…. this sounds great! Thanks for sharing. PS ~ visiting from Tasty Tuesday.
Hey Kim!
Thanks for your comment! I LOVE pumpkin and chocolate together. I also need an alternative to pumpkin pie….Enjoy!
Chocolate pumpkin cheesecake would be worth every calorie. After all, you only live once.
Hi Lisa,
Absolutely! It is awesome!!
I love pumpkin pie, but I know I would love these too! They look awesome. Great recipe!
Hi April,
I can’t wait to eat these next week! Yum!
Thanks for stopping by!