Pumpkin Chocolate Cheesecake

“My labmate Julie made this around Thanksgiving one year using one of the French pumpkins our PI’s husband had grown in their back yard. I like to add a bit more chocolate and make creative patterns on top of the cheesecake. ” – April Ferre

Pumpkin Chocolate Cheesecake

Course: Cakes & Cupcakes


  • 1 1/2 Cups Graham Cracker Crumbs
  • 6 Tablespoons Sugar
  • 6 Tablespoons Butter Melted
  • 12 Ounces Cream Cheese Softened
  • 3/4 Cup Sugar
  • 2 Eggs
  • 1 Cup Fresh or Canned Pumpkin Puree
  • 1/4 Teaspoon Salt
  • 1 1/2 Teaspoon Cinnamon
  • 1/8 Teaspoon Allspice
  • 1/4 Teaspoon Nutmeg Optional
  • 2 Tablespoons Semisweet Chocolate Melted


  • Combine graham cracker crumbs and sugar; pour over butter and mix well. Press into bottom of springform pan.
  • Cream the cream cheese, add sugar and beat well. Add eggs, beat until smooth. Combine pumpkin, salt and spices; blend well. Add pumpkin mixture to cream cheese slowly while stirring continuously. Pour over crust.
  • Drizzle over melted chocolate and run a knife through batter in a criss-cross motion to create a swirling pattern with the chocolate. Bake at 325 degrees for 50 to 60 minutes.

2007 Recipe – Julie Shaw