Ingredients

10 (150 grams) chocolate graham crackers*

6 tablespoons (85 grams) unsalted butter, melted

16 ounces (454 grams) cream cheese, completely softened to room temperature

1 cup (200 grams) granulated sugar

1 cup (244 grams) canned pure pumpkin puree

3 large eggs, at room temperature

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon fine sea salt

4 ounces semisweet chocolate, chopped

Instructions

Step 1: Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides, then spray it with nonstick cooking spray.

Step 2: In a food processor, pulse the chocolate graham crackers until finely ground. Add the melted butter and pulse again until the mixture is moistened. Press this crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or similar tool. Bake for about 10 minutes until fragrant, then place on a cooling rack to cool completely while keeping the oven temperature steady.

Step 3: In a large bowl, beat the softened cream cheese, granulated sugar, and pumpkin puree with an electric mixer at medium-high speed until completely smooth.

Step 4: Add the eggs one at a time, beating just until combined after each addition. Then mix in the flour, cinnamon, ginger, nutmeg, cloves, and sea salt, stirring carefully to avoid overbeating.

Step 5: Place the chopped semisweet chocolate in a microwave-safe bowl and microwave in 30-second bursts, stirring between each, until melted and smooth. Stir 1 cup of the pumpkin cheesecake batter into the melted chocolate until well combined.

Step 6: Pour the remaining pumpkin cheesecake batter into the prepared crust in the pan. Drop spoonfuls of the chocolate batter mixture over the pumpkin layer and swirl gently with a butter knife to create a marbled effect.

Step 7: Bake in the oven at 350°F for about 40 minutes, until the edges are slightly golden and the center is set but still just a bit jiggly. Avoid overbaking to keep the texture creamy.

Step 8: Allow the cheesecake to cool completely on a cooling rack. Then cover and chill it in the refrigerator for at least 4 hours or up to 2 days to set fully.

Step 9: Use the parchment overhang to lift the cheesecake from the pan and transfer it to a cutting board. Cut into squares and serve.

Tips & Variations

For a nutty twist, add 1/2 cup chopped pecans or walnuts to the crust mixture before pressing it into the pan.

If you prefer a spicier flavor, increase the cinnamon and ginger slightly, or add a pinch of cayenne for warmth.

Use dark chocolate instead of semisweet for a richer chocolate flavor.

Make sure all dairy ingredients are at room temperature to avoid lumps in your batter.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, but be sure to cook it down to remove excess moisture for the best texture.

Do I need to use a food processor for the crust?

A food processor makes quick work of grinding the crackers, but you can also place them in a sealed plastic bag and crush with a rolling pin until finely ground.