Pumpkin Chocolate Swirl Cheesecake – Halloween Dessert

Creamy pumpkin chocolate swirl cheesecake with orange-and-black marbling. Perfect Halloween or Thanksgiving dessert.

Introduction

Celebrate the cozy flavors of fall with this Pumpkin Chocolate Swirl Cheesecake. Featuring vibrant orange pumpkin cheesecake batter swirled with dark chocolate, this dessert creates a stunning marbled effect that’s perfect for Halloween, Thanksgiving, or any autumn gathering. The creamy texture, festive colors, and comforting spices make it a showstopper at the dessert table.

Ingredients (for 12 servings)

Crust

• 200 g (2 cups) graham cracker crumbs / galletas María molidas / digestive biscuits
• 100 g (7 tbsp) unsalted butter, melted
• 30 g (2 tbsp) granulated sugar

Filling

• 680 g (24 oz or 3 packages) cream cheese, softened at room temperature
• 200 g (1 cup) granulated sugar
• 200 g (1 cup) pumpkin purée (unsweetened)
• 3 large eggs (150 g), at room temperature
• 120 ml (1/2 cup) sour cream or Greek yogurt
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt
• 120 g (4 oz) dark chocolate, melted and slightly cooled

Preparation

1. Prepare the crust: Preheat oven to 175°C (350°F). Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into a 23 cm (9 in) springform pan. Bake for 8–10 minutes. Let cool.
2. Make the filling: In a large bowl, beat cream cheese and sugar until smooth (use hand mixer or stand mixer). Add pumpkin purée, eggs, sour cream, vanilla, spices, and salt. Beat until just combined—do not overmix.
3. Divide the batter: Reserve about 250 ml (1 cup) of the pumpkin mixture. Stir melted chocolate into this portion until well blended.
4. Assemble the cheesecake: Pour the remaining pumpkin batter over the cooled crust. Drop spoonfuls of the chocolate batter on top. Use a skewer or butter knife to gently swirl, creating marble patterns.
5. Bake in a water bath: Wrap the outside of the springform pan in aluminum foil. Place in a larger baking dish and fill halfway with hot water. Bake at 160°C (325°F) for 55–65 minutes, until edges are set but center slightly jiggles.
6. Cool and chill: Turn off oven, crack door open, and let cheesecake rest 1 hour. Remove from water bath, cool completely, then refrigerate at least 6 hours or overnight.

Serving Suggestion

Slice with a warm knife for clean cuts. Garnish with chocolate shavings, whipped cream, or Halloween sprinkles to highlight the orange-and-black swirls.

10 Tips

1. Use full-fat cream cheese for best texture.
2. Don’t overmix the batter to avoid cracks.
3. Always bake in a water bath for creamy consistency.
4. Melt chocolate gently to prevent seizing.
5. Use canned pumpkin purée, not pumpkin pie filling.
6. For deeper orange, add a drop of natural food coloring.
7. Let cheesecake cool gradually to avoid sinking.
8. Run a knife around edges after baking to release.
9. Store in fridge up to 4 days.
10. Freeze slices individually for up to 2 months.

10 FAQs

• Can I use fresh pumpkin?
  • Yes, cook and purée until smooth, then strain excess liquid.
• What if I don’t have a springform pan?
  • Use a deep pie dish, but serving slices may be trickier.
• Can I skip the water bath?
  • You can, but cheesecake may crack.
• How do I know it’s baked?
  • The center should jiggle slightly; it will set as it cools.
• Can I use milk chocolate?
  • Yes, but dark chocolate contrasts better with pumpkin.
• What’s the best way to cut cheesecake?
  • Warm a knife under hot water, wipe between cuts.
• Can I make it gluten-free?
  • Use gluten-free cookies for the crust.
• Can I make mini cheesecakes?
  • Yes, bake in muffin tins for 20–25 minutes.
• How long should I chill before serving?
  • At least 6 hours, preferably overnight.
• Can I decorate it for Halloween?
  • Yes, add chocolate spiderwebs or candy eyes on top.