According to the yearly magazine polls, cheesecake continues to be one of the most requested and loved desserts. So if you’re looking for a great dessert to serve for Halloween, this pumpkin and chocolate cheesecake may be just the perfect thing. 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! You may want to make two so everyone will get a piece. If you don’t want to decorate it like a jack-o-lantern, you can simply drizzle the chocolate over the cheesecake. Drizzling is very easy; simply dip a fork in the chocolate mixture and wave it over the cheesecake.
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%