To make this really quick, I’ve taken advantage of the ready-made chocolate cookie crusts that are sold at most grocery stores. In addition, I find that with a food processor, the batter goes together in a very few minutes. If you don’t have a food processor, you can still make this cheesecake fairly quickly; just beat the batter in your mixer, or use a hand mixer. Enjoy!
Fast & Easy Chocolate Pumpkin Cheesecake
1 8 oz. package cream cheese, softened
1/4 cup flour
1/2 cup plus 2 tablespoons sugar
1 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 9" prepared chocolate cookie crust
1/2 cup semi-sweet chocolate chips
1/4 cup whipping cream
Green Fruit Roll-ups for the stem and leaves
Place the cream cheese, flour, sugar, pumpkin, pumpkin pie spice and eggs in the food processor; process until smooth. Pour the batter into the graham cracker crust. Bake in a preheated 350° oven for 30-40 minutes or until the sides are set (the middle may jiggle a little, but will firm up as the cheesecake cools.) Cool in the refrigerator.
When the cheesecake has cooled, microwave the chocolate chips and whipping cream for 2 minutes; let sit for 3 minutes, then stir until smooth. Scrape the mixture into a decorating bag or a plastic bag with a small hole cut out of the corner. Pipe onto the cooled cheesecake to resemble a jack-o-lantern, or just drizzle decoratively.
If you’re making this ahead, wrap the cooled cheesecake with plastic wrap and insert into a gallon-size Ziploc bag. Freeze for up to three months. Remove from the freezer 1 hour before serving.
Amount Per Serving
Calories 389 Calories from Fat 222
Percent Total Calories From:
Fat 57% Protein 8% Carb. 35%
Nutrient Amount per
Total Fat 25 g
Saturated Fat 14 g
Cholesterol 161 mg
Sodium 150 mg
Total Carbohydrate 34 g
Dietary Fiber 1 g
Sugars 0 g
Protein 8 g
Vitamin A 197% Vitamin C 3% Calcium 0% Iron 11%