Chocolate Chip Pumpkin Cheesecake
Submitted by galeperry
Chocolate chip pumpkin cheesecake: silky pumpkin-spice cream cheese filling studded with mini chocolate chips over a chocolate cookie crust, garnished with real chocolate leaves. A showstopping fall dessert.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
3 hrsThis is the pumpkin cheesecake that earns its place on the Thanksgiving dessert table. A chocolate cookie crust anchors a spiced pumpkin-cream-cheese filling flecked with semisweet mini chocolate chips, and real chocolate leaves on top turn a home dessert into something that looks like it came out of a patisserie case.
The chocolate leaf trick is genuinely magical, and easier than it looks. Brushing melted chocolate on the backs of clean, non-toxic leaves (rose or lemon leaves work beautifully) and chilling until firm lets you peel away the real leaves to reveal perfect chocolate replicas, complete with veining. Arrange them around the edge of the cheesecake for bakery-style drama.
The crust bakes briefly first, which is the anti-soggy move most home bakers skip. Eight minutes of pre-baking sets the butter and cocoa into a firm base that won’t crumble or turn gummy under the wet filling.
The two-stage bake (10 minutes at 400°F/205°C then 50 at 250°F/120°C) is the classic cheesecake trick. High heat sets the top quickly, low heat gives you a gentle, even cook that prevents cracks and keeps the centre silky. Rushing with straight 350°F produces a dry, cracked cheesecake every time.
Pro Tips
- Bring cream cheese to room temperature before beating, cold cheese stays lumpy and ruins the silky texture.
- Use real pumpkin puree, not pumpkin pie filling, which has sugar and spices already added.
- Run a knife around the edge immediately after baking to prevent cracks as the cheesecake cools.
- Chill overnight for best texture, cheesecake improves dramatically after a full night in the fridge.
Variations
- Swap the mini chocolate chips for toasted chopped pecans for a nut-studded version.
- Make it a swirl by reserving ½ cup plain cheesecake batter and swirling into the pumpkin filling.
- Add a layer of caramel sauce between the crust and filling for salted caramel pumpkin cheesecake.
- Top with freshly whipped maple cream instead of chocolate leaves for a more rustic finish.
Ingredients
Directions
Prepare chocolate cookie crust:
Heat oven to 350℉ (180℃).
In medium bowl, stir together 1 cup vanilla wafer crumbs (about 30 wafers), ¼ cup Cocoa, ¼ cup powdered sugar and ¼ cup (½ stick) melted butter or margarine.
Press mixture firmly onto bottom and ½ inch up side of 9-inch springform pan.
Bake 8 minutes; cool slightly.
Prepare chocolate leaves:
Thoroughly wash and dry several non-toxic leaves.
In small microwave-safe bowl, place ½ cup mini chocolate chips.
Microwave at high (100%) 30 to 45 seconds or until smooth when stirred.
With small soft-bristled pastry brush, brush melted chocolate on backs of leaves.
(Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.)
Place on wax paper-covered cookie sheet; refrigerate until very firm.
Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.
Increase oven temperature to 400℉ (200℃).
In large mixer bowl, beat cream cheese, sugar, flour and pumpkin pie spice until well blended.
Add pumpkin and eggs; beat until well blended.
Stir in small chocolate chips; pour batter into prepared crust.
Bake 10 minutes. Reduce oven temperature to 250F; continue baking 50 minutes.
Remove from oven to wire rack.
With knife, loosen cake from side of pan.
Cool completely; remove side of pan.
Refrigerate before serving. Prepare and garnish with chocolate leaves, if desired.
Cover; refrigerate leftover cheesecake.
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