Chocolate Pumpkin Cheesecake

Updated at: Sat, 17 Feb 2024 10:44:20 GMT

Step 1

Preheat oven to 325F/162 C.

Step 2

Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.

Step 3

Grease a 9" (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.

Step 4

Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.

Step 5

Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.

Step 6

Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.

Step 7

Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.

Step 8

Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.

Step 9

Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!

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