A shout-out to all pumpkin lovers – there’s a new easy pumpkin dessert in town! This delicious pumpkin cheesecake with chocolate graham crust is easy to prepare. The pumpkin cheesecake filling has the wonderful flavours of pumpkin, spices, vanilla, and cream cheese blend together beautifully. Consider this black bottom pumpkin cheesecake for Thanksgiving, Christmas or the autumn.
This black bottom pumpkin cheesecake is wonderful during the fall or around Halloween. Else you can make it whenever you’re in the mood for something pumpkin flavoured. Sometimes I just have a hankering for pumpkin – don’t you?
Consider this easy pumpkin dessert for the holidays. It would be a wonderful cheesecake for Thanksgiving or Christmas. And even Halloween!
The crust for this black bottom pumpkin cheesecake is made with chocolate graham crumbs and butter. This is such a simple crust idea and it’s perfect for cheesecake. So forget the fancy crust recipes. Chocolate grahams and butter are perfect here!
Pumpkin Cheesecake Filling Ingredients
The rich and creamy pumpkin cheesecake filling is also simple to prepare. Along with cream cheese and sour cream for creaminess, you need flour, eggs, salt and sugar. The warm flavours of cinnamon, nutmeg, ginger, and cloves add the perfect flavour. A splash or vanilla extract and of course the pumpkin puree finish off the ingredient list for the filling.
Now you need to look for pure canned pumpkin to make this. It should say something like 100% pumpkin puree. Pumpkin pie filling is already spiced and sweetened. It’s a completely different product, so don’t confuse them!
How to Make Pumpkin Cheesecake with Chocolate Graham Crust
Once you’ve got all the ingredients together you can go ahead and have fun making this easy pumpkin dessert. Whether you are planning to make this cheesecake for Thanksgiving or Christmas, or ‘just because’, you will love it.
The graham crumb crust is really easy to make. Just combine the crumbs with melted butter and press it into a pie dish. With a cheesecake crust this easy to make, you never need to buy a readymade one again.
This recipe requires 2 pie dishes and you can use either 8-inch or 9-inch round pie dishes, depending what you have. Alternatively you could make one large one in an 11 x 7-inch baking dish. That might work better if you want to make one cheesecake for Thanksgiving or Christmas.
The next step is to make the pumpkin cheesecake filling. Combine the cream cheese, sugar and salt, then the eggs one at a time.
Finally mix in all the other ingredients in the list. Spoon the pumpkin mixture on top of the crust. This pumpkin cheesecake with chocolate graham crust takes up to an hour to bake. It might be ready in 45 minutes or 50 but it depends on your oven really. When the sides are set, it’s done. Don’t worry if the center still jiggles – it will firm up.
It’s important to leave this cheesecake for Thanksgiving or Christmas in the oven for an hour or two after cooking it (and without opening the oven door!) The reason for this is if you take the cheesecake from a hot oven to a cool kitchen, it’s likely to crack on top. This won’t affect the flavour of this black bottom pumpkin cheesecake of course, but it looks better un-cracked!
How to Serve this Easy Pumpkin Dessert
There are various ways to present a pumpkin cheesecake with chocolate graham crust. I like to add pecan halves on top. They just go so nicely with the pumpkin flavour. Some cream cheese frosting would also work or a sprinkling of cinnamon or nutmeg. If you want to add chocolate sprinkles or another kind of decoration, go ahead. Have fun with it!
On the other hand, you might like to keep things simple. And sometimes simple is best! The toppings above are just suggestions so decorate the cheesecake (or not) however you wish.
Since this is a black bottom pumpkin cheesecake (well, technically dark brown!) it’s great for Halloween. Sporting orange and black colours, this would make a nice Halloween table centerpiece.
If you aren’t bothered about the dark and orange contrasts, you could make it using regular graham cracker crumbs. They work as perfectly as the chocolate ones but of course have a slightly different taste and flavour.
If you like this black bottom pumpkin cheesecake, you might also like Pumpkin Whoopie Pies with Cream Cheese & Chocolate Chips, Pumpkin Spice Whipped Dalgona Coffee, or Pumpkin Pie Popsicles with Oreo Crumble.
Pumpkin Cheesecake with Chocolate Graham Crust Recipe
Pumpkin Cheesecake with Chocolate Graham Crust
- 4 Cup chocolate graham crumbs divided
- 1/2 Cup salted butter melted and divided
- 4 Packages cream cheese 8 oz packages, softened
- 5 eggs
- 1/4 Tsp. salt
- 3/4 Cup granulated sugar
- 3/4 Cup brown sugar
- 2 Tsp. vanilla
- 2 Tbsp. all purpose flour
- 1 Cup pumpkin puree canned, pure
- 3/4 Cup sour cream
- 1 Tsp. cinnamon
- 1 Tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/4 Tsp. ground cloves
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, mix together graham crumbs and melted butter. Press evenly into the bottom of pie dishes. Bake 10 to15 minutes. Remove from oven and set aside to cool.
- Turn down over to 300 degrees F.
- With the whisk attachment of an electric mixer, beat cream cheese until smooth and creamy. And white and brown sugar and salt and beat until well incorporated.
- Add eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
- Add remaining ingredients (flour, pumpkin, sour cream, spices, and vanilla). Mix again until smooth and no lumps are present.
- Pour cream cheese mixture onto crusts.
- Carefully place in oven and bake 45 to 60 minutes. Try not to open the oven door until the end of cooking time. Centre will still be slightly jiggly, but sides should seem set. Turn oven off and leave cheesecake in the oven for 1 to 2 hours. This helps prevent any cracking.
- Remove from oven and allow to cool completely before serving. Feel free to top with pecans, cinnamon, or cream cheese icing.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
An easy pumpkin dessert with pumpkin cheesecake filling is going to be a hit whatever the season or occasion. I love to make this pumpkin cheesecake with chocolate graham crust for the holidays. It’s ideal for Halloween, Thanksgiving, Christmas, or any other day at all!
Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.