Pumpkin Cheesecake with Chocolate Crust

This pumpkin cheesecake recipe combines a creamy pumpkin filling with a rich chocolate crust. Made with cream cheese and pumpkin puree, it has a smooth, delicate texture and a delicious balance of pumpkin and chocolate flavors.

Unlike a classic cheesecake, this pumpkin cheesecake has a buttery cocoa shortcrust base that adds a slightly crumbly texture and a deep chocolate flavor. You can also infuse the cream with coffee for a subtle coffee aroma that complements the pumpkin and chocolate beautifully.

Even if you’re not a big fan of pumpkin, this recipe is worth trying. The cream cheese and chocolate crust balance the pumpkin flavor, making this cheesecake a delicious autumn dessert.

Few people in my family and among my friends like pumpkin, even though everyone knows about its benefits. So every autumn, when my parents treat us to their pumpkin harvest (and they usually have a very rich one), I start racking my brain for something to cook and how to mask the taste of this bright healthy autumn vegetable.

Often, the experiments fail, and my family turns up their noses at me, feeling the “pumpkin spirit.” But sometimes my creative search is crowned with success. Like, for example, Moist Pumpkin Chocolate Chip Bread or incredibly tender Pumpkin Cottage Cheese Cake, or Pumpkin Sponge Cake without eggs, or this pumpkin cheesecake with chocolate crust, the recipe of which I want to share with you in this post.

Why You’ll Love This Pumpkin Cheesecake

• Creamy pumpkin filling. Cream cheese and pumpkin puree create a smooth, delicate filling with a beautiful autumn color.
• Rich chocolate crust. The cocoa shortcrust base adds a deep chocolate flavor and a slightly crumbly texture that pairs perfectly with the creamy filling.
• A customizable flavor. Infuse the cream with coffee to add a subtle coffee aroma that complements the pumpkin and chocolate.
• A great make-ahead dessert. This pumpkin cheesecake needs several hours to chill in the refrigerator, making it perfect for preparing a day before serving.
• A small-batch recipe. The ingredients are calculated for a 14 cm (5.5-inch) cake pan, making it ideal for a small gathering or when you want to try something different from a classic cheesecake.

About the Pumpkin Cheesecake Recipe with Chocolate Crust

Chocolate crust

The base will be shortcrust pastry with a small amount of almond flour. This is what makes the finished base tender, a little crumbly, but still holding its shape. You can also make it without almond flour, but be ready for a tougher cake base.

As always, use high-quality and aromatic cocoa, for example this Organic Cocoa Powder, so the shortbread dough will turn out to be rich in color and with a bright chocolate flavor.

Powdered sugar in shortbread dough can be replaced with sugar, but the cake is more tender with powdered sugar.

Pumpkin cheesecake filling

I take the base of classic cheesecake as a filling, but add a couple of flavor and color accents to it.

All ingredients for the filling should be at room temperature, so the mass will be more homogeneous (homogeneous). This does not apply to the chocolate base, which requires cold products.

If you want, you can replace the cream cheese with cottage cheese, but the cheesecake will not be as tender and will have a slight sourness. I’m sure this pumpkin cheesecake with chocolate crust will still be delicious, and if you add orange zest to it, it will definitely be perfect.

How to flavor the cheesecake with coffee?

I advise you to use high quality whole coffee beans to get a pleasant, delicate flavor. You can use ground coffee, but then the cheesecake will contain coffee bean crumbs, and even straining it completely won’t save you from this.

If you like instant coffee, you can use it instead of grain coffee using the same technology, except that reducing the amount of coffee to 1 tsp should be enough. Below in the recipe, I will mention the moment and method of adding coffee to the cheesecake.

How to make homemade pumpkin puree?

1. Peel the pumpkin from the skin.
2. Cut it in half lengthwise.
3. Peel out the seeds (life hack: it’s convenient to do this with an ice cream scoop).
4. Cut the pumpkin into pieces.
5. And then there are 3 options: bake in the oven, boil in a little water, or cook in the microwave for a few minutes. The result is the same, it’s all about convenience. I’m used to boiling.
6. Next, mash the ready-made soft pumpkin with a potato masher or punch it with a blender (it will be more homogeneous).

How long to cook a pumpkin for puree?

It depends on pumpkin, you just need to wait until it is soft and easy to mash.

How to store pumpkin puree?

Store in a tight container in the refrigerator for several days or in the freezer for several months.

How to freeze pumpkin puree?

Yes, pumpkin puree can be frozen, which is very convenient. I make it into cubes in an ice cube tray, then put them in a freezer bag and use it when needed, it’s so convenient to weigh out the right amount.

Ingredients for Pumpkin Cheesecake with Chocolate Crust

This pumpkin cheesecake consists of two parts: a buttery chocolate shortcrust base and a creamy pumpkin cheesecake filling. Here is what you’ll need to make each component.

Chocolate Crust Ingredients

• Unsalted butter – gives the crust a rich, buttery flavor and a tender, crumbly texture. Make sure it is cold before using.
• All-purpose flour – provides structure and helps the crust hold its shape.
• Cocoa powder – gives the crust its rich chocolate flavor and dark color. Use good-quality, unsweetened cocoa powder for the best results.
• Almond flour – makes the shortcrust more tender and less hard. You can omit it, but the crust may turn out firmer.
• Powdered sugar – dissolves easily and creates a finer, more delicate texture than granulated sugar.
• Egg yolk – helps bind the ingredients together and adds richness.
• Cold water – brings the dough together. Add it gradually, using only as much as needed.
• Salt – balances the sweetness and enhances the chocolate flavor.

Pumpkin Cheesecake Filling Ingredients

• Cream cheese – creates the smooth, creamy texture characteristic of a classic cheesecake. Use full-fat cream cheese for the best results and let it come to room temperature before mixing.
• Pumpkin puree – adds moisture, color, and a delicate pumpkin flavor. You can use homemade or canned pumpkin puree, as long as it is plain pumpkin without added sugar or spices.
• Cream (10–15% fat) – softens the filling and gives it a delicate consistency. You can infuse it with coffee for an additional layer of flavor.
• Sugar – sweetens the filling and balances the slight tanginess of the cream cheese.
• Egg – helps the cheesecake filling set during baking. Bring it to room temperature before using.

A note on substitutions: You can replace the cream cheese with cottage cheese, but the texture will be less creamy and the flavor slightly tangier. For an extra flavor accent, try adding a little orange zest to the filling.

How to Make Pumpkin Cheesecake with Chocolate Crust

This pumpkin cheesecake has three main stages: preparing the chocolate crust, mixing the pumpkin cheesecake filling, and baking the cheesecake at a low temperature. Follow the steps below for a smooth filling and a tender, chocolatey base.

1. Make the Chocolate Crust

Cut the cold butter into small cubes. Add it to the bowl of a food processor along with the all-purpose flour, cocoa powder, almond flour, powdered sugar, and a pinch of salt. Pulse until the mixture resembles fine crumbs.

Add the cold egg yolk and pulse again. Gradually add the cold water, one tablespoon at a time, pulsing after each addition until the dough starts to come together. I needed about two tablespoons of water, but the exact amount may vary.

Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Lightly grease a 14 cm (5.5-inch) cake pan or baking ring with butter and dust it with flour. If using a baking ring, cover the bottom with parchment paper.

Roll out the chilled dough into a circle about 0.4–0.5 cm (0.16–0.2 inches) thick. Transfer it to the prepared pan, pressing it gently against the bottom and sides. Trim any excess dough and prick the bottom all over with a fork.

Place the prepared crust in the refrigerator while the oven preheats.

Preheat the oven to 180°C (350°F). Bake the chocolate crust for 20 minutes.

Remove it from the oven and let it cool slightly while you prepare the filling. Reduce the oven temperature to 120°C (250°F).

2. Prepare the Pumpkin Cheesecake Filling

If you want to add a coffee flavor to your pumpkin cheesecake, start by infusing the cream.

Place the cream and ground coffee beans in a small saucepan. Bring to a boil, then remove from the heat and let it cool to room temperature. Before adding it to the filling, strain the cream through a fine-mesh sieve.

If you prefer a classic pumpkin and chocolate flavor, skip this step and use the cream without heating it.

In a mixing bowl, combine the room-temperature cream cheese and sugar. Mix with a whisk or an electric mixer on low speed until smooth.

Add the pumpkin puree and mix until combined. Add the egg and mix again until incorporated.

If you notice any lumps of cream cheese, you can briefly blend the mixture with an immersion blender. Avoid incorporating too much air, as this can affect the texture of the baked cheesecake.

3. Bake the Pumpkin Cheesecake

Pour the pumpkin cheesecake filling into the partially cooled chocolate crust. Gently tap the pan on the counter to release any large air bubbles.

Bake at 120°C (250°F) for approximately 1 hour.

The cheesecake is ready when the edges are set but the center still jiggles gently when you move the pan. It will continue to set as it cools, so avoid baking it until the center is completely firm.

Turn off the oven and leave the cheesecake inside until it has cooled completely.

Once cooled, transfer it to the refrigerator and chill for at least 8 hours, preferably overnight, before removing it from the pan and serving.

Important: Don’t skip the chilling time. It allows the pumpkin cheesecake filling to set properly and makes the cheesecake easier to slice neatly.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!