Pumpkin Cheesecake with Chocolate Crust
Very creamy and rich, this pumpkin cheesecake is topped with luscious maple whipped cream. The chocolate cookie crust is the perfect base. A great dessert that comes together quickly, keeps well for several days and can be frozen.
Servings 8 servings
Ingredients
For the cookie base:
- 1 ½ cups graham cracker crumbs or use 2 cups ground plain chocolate cookies.
- 2 tablespoons unsweetened cocoa powder don't use it if using plain chocolate cookies
- ¼ cup sugar
- ½ cup unsalted butter melted
For the pumpkin cheesecake:
- 16 ounces regular cream cheese 2 blocks, at room temperature
- ½ cup brown sugar
- 2 large eggs at room temperature
- 1 egg yolk at room temperature
- 1 cup pumpkin pureé canned or homemade, see Notes below
- ½ teaspoon vanilla extract
- ½ teaspoon maple-flavored extract optional
- ¼ teaspoon ground cinnamon
- ¼ cup heavy cream straight from the container
For the maple cream:
- 1 cup heavy or heavy whipping cream cold
- 2 tablespoons regular cream cheese cold
- 3 tablespoons pure maple syrup
For serving:
- extra maple syrup
Instructions
- Preheat oven to 350ºF (180ºC). Grease a 9-inch (24cm) springform cake pan.
- Optional: Line it with foil. Use a large piece of aluminum foil to cover the base with overhang, assemble the pan, leaving the overhang outside the springform ring, then pull the extra foil up around the sides of the pan. It makes it easier to remove the cold cheesecake later.
For the cookie base:
- Stir 1 ½ cups graham cracker crumbs, 2 tablespoons unsweetened cocoa powderand ¼ cup sugar in a medium bowl. Add ½ cup unsalted butterand mix until the mixture looks like wet sand. Press this mixture into the prepared pan, covering the bottom.
- Bake for 10 minutes. Let cool on a wire rack while making the filling.
- Lower it to 325°F (170°C) and leave it on.
For the pumpkin filling:
- In a large bowl, beat 16 ounces regular cream cheese and ½ cup brown sugar until smooth.
- Add 2 large eggs and 1 egg yolk and mix until well combined.
- Add 1 cup pumpkin pureé, ½ teaspoon vanilla extract, ½ teaspoon maple-flavored extract, ¼ teaspoon ground cinnamon or pumpkin spice mix, and ¼ cup heavy cream. Stir to combine well, but don't beat or overmix it. If using the electric mixer, do so at the lowest speed just until integrated.
- Pour the cheesecake mixture into the prepared pan and bake for 15 minutes. Turn the oven down to 300°F (150°C) and bake for about 40 minutes more. The cheesecake should still jiggle in the center.
- Turn off the oven, leave the door ajar, and let the cheesecake inside for 1 hour. Remove from oven and let cool completely on a wire rack. Cover the pan in plastic wrap, and refrigerate for 6 hours or overnight.
- When ready to serve, run a smooth-bladed knife around the edges to loosen any stuck parts. Remove carefully from the pan and transfer to a serving plate. Spread the maple cream on top, and drizzle with extra maple syrup.
For the maple cream:
- In a medium bowl, beat 1 cup heavy or heavy whipping cream with 2 tablespoons regular cream cheese and 3 tablespoons pure maple syrup until thick. Be careful not to overbeat it so it doesn’t curdle.
Notes
Homemade pumpkin puree: it's very easy, but you have to plan for it. Here is the post for making pumpkin puree from scratch.
Cookie base: can be made one or two days ahead and kept in the refrigerator. Bake it and let it cool completely first.
Storing: this cheesecake (without the cream) can be kept in the fridge for 4-5 days, well covered in the pan it is baked. Top with the cream about 1 hour before serving and refrigerate until ready to serve for the best results.
Flavorings: play around with other flavors that appeal to you. Orange zest or allspice, maybe ginger. Tweak and adapt this pumpkin cheesecake to your own taste.
