Chocolate-Glazed Pumpkin Pie Cheesecake | Midwest Living
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Chocolate-Glazed Pumpkin Pie Cheesecake

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Chocolate-Glazed Pumpkin Pie Cheesecake

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  • Makes: 10 servings
  • Prep 35 mins
  • Bake 45 mins
  • Cool 1 hr
  • Chill 3 hrs

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Ingredients

  • Nonstick cooking spray
  • 1/4 cup butter, melted
  • 1 1/2 cups finely crushed chocolate wafer cookies (about 24 cookies)
  • 1 8 - ounce package cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 15 - ounce can pumpkin
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup chopped dark chocolate
  • 1/3 cup whipping cream
  • 2 ounces milk chocolate pieces or white baking pieces (about 1/3 cup), melted (optional)

Directions

  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.
  2. In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.
  3. Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.
  4. In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.

Make Ahead Tip

  • Make-Ahead Directions: Prepare as directed. Cover and chill for up to 48 hours.

Nutrition Facts

(Chocolate-Glazed Pumpkin Pie Cheesecake)

Servings Per Recipe 10, Niacin (mg) 2, Monosaturated fat (g) 9, Riboflavin (mg) 0, sat. fat (g) 13, Folate (µg) 56, chol. (mg) 114, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 31, Cobalamin (Vit. B12) (µg) 0, fiber (g) 5, Polyunsaturated fat (g) 4, sugar (g) 51, pro. (g) 9, carb. (g) 85, vit. A (IU) 70, vit. C (mg) 2, cal. (kcal) 650, Thiamin (mg) 0, Trans fatty acid (g) 0, Potassium (mg) 376, iron (mg) 4, calcium (mg) 71, sodium (mg) 586

Comments (2)

jl131369701 wrote:
If I don't have a microwave, how long should it take to melt the chocolate, cream mixture?
hfa1224 wrote:
Hello! This is Hannah, Midwest Living's food editor. If you warm the cream and chocolate gently in a saucepan over low heat, it should take just a few minutes. I would stay close and whisk frequently so that the chocolate doesn't burn. It will work just fine without a microwave. Happy baking!

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