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Pumpkin Chocolate Cheesecake

By: Artisan Kettle

For the Crust
  • 1 ½ cups organic graham cracker crumbs
  • ⅓ cup organic sugar
  • 6 tablespoons organic unsalted butter, melted
For the Filling
  • 2 ounces Artisan Kettle®Organic Bittersweet Chocolate
  • 2 tablespoons organic heavy cream
  • 3 (8-ounce) packages organic cream cheese, softened
  • 1 ½ teaspoon organic vanilla extract
  • 1 (15-ounce) can organic pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice
  • ¾ cup organic brown sugar
  • 3 organic eggs, at room temperature

Yield: 1, 9-inch cheesecake

Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 8 hours
Total Time: 9 hours, 20 minutes


For the Crust:
1. Preheat oven to 325ºF. Stir together the cookie crumbs and sugar in medium bowl. Add melted butter and continue stirring until fully combined.

2. Press mixture in the bottom of a 9-inch springform pan. Transfer to oven and bake 8-10 minutes. Set aside to cool.

For the Filling:
1. Place chocolate in a large bowl. Heat heavy cream in a saucepan over low heat, stirring often until it reaches a gentle boil. Remove from heat and pour hot cream over chocolate. Let the mixture stand for 1 minute, then stir continuously until chocolate is melted and the mixture is fully combined and smooth. Set aside.

2. Beat together the cream cheese, sugar and vanilla with an electric mixture until combined and smooth, about 2 to 3 minutes. Add pumpkin puree, pumpkin pie spice and eggs and mix

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