Easy Chocolate Pumpkin Cheesecake Recipe

Easy Chocolate Pumpkin Cheesecake Recipe
According to the yearly magazine polls, cheesecake tops the list of most requested and loved desserts. So for those looking for a great dessert to serve for Halloween, this Pumpkin Chocolate Cheesecake is perfect. Not only is it fast and easy to prepare, it can be made ahead and frozen. Since it is decorated to look like a Jack-o-lantern, it’s perfect to feature on a Halloween BOO-ffet table and will be immediately devoured by hungry trick-or-treaters and those who accompany them. It might be a good idea to make two so everyone will get a piece. If this cheesecake isn't to be served for Halloween, it doesn't have to be decorated like a Jack-o-lantern; it can simply be drizzled with the chocolate ganache mixture. Drizzling is very easy; simply dip a fork in the chocolate mixture and wave it over the cheesecake.
To make this really quick, purchase a ready-made chocolate cookie crust that is sold at most grocery stores. In addition, the batter goes together quickest in the food processor. If no food processor is available, just beat the batter in your stand or hand mixer until smooth; the finished product will be fabulous either way.
6 Servings

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
3 eggs

1 9" prepared chocolate cookie crust

1/2 cup semi-sweet chocolate chips
1/4 cup whipping cream

Green Fruit Roll-ups
  1. Place the cream cheese, flour, sugar, pumpkin, pumpkin pie spice and eggs in the food processor; process until smooth.

  2. Pour the batter into the chocolate cookie crust.

  3. 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.

  4. Cool to room temperature, then cover with plastic wrap and place in the refrigerator.

  5. Topping and Decoration: Microwave the chocolate chips and whipping cream for 2 minutes; let sit for 3 minutes, then stir until smooth.

  6. Pour the mixture into a decorating bag or a plastic bag with a small hole cut out of the corner.

  7. Pipe onto the cooled cheesecake to resemble a jack-o-lantern or just drizzle decoratively.

  8. Cut a stem and leaves from a fruit roll-up and place on top.

If making 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%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.