Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Cheesecake With Chocolate Crust Recipe
    Lost? Site Map

    Pumpkin Cheesecake With Chocolate Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Lalaloob's Note:


    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat oven 350°F Mix chocolate wafer crumbs, sugar and melted butter. Press mixture firmly onto the bottom of a 9-inch springform pan. Bake until crust is set. about 8 - 10 minutes. Remove from oven and cool crust completely.
    2. 2
      In a bowl, stir together pumpkin, brown sugar, eggs, evaporated milk, and vanilla. Set aside.
    3. 3
      In another large bowl, mix sugar, cornstarch, spices, and salt. Add cheese and beat on high speed until smooth. Take 1/4 of the cheese mixture and set aside for topping.
    4. 4
      With mixer running at low speed, add pumpkin mixture to the cheese mixture and mix until combined and smooth.
    5. 5
      Place springform pan with prepared crust on baking sheet (in case it leaks). Pour pumpkin mixture into pan. Drop dollops of the reserved cheese mixture over the pumpkin mixture. use a think metal spatula or a knife to gently pull the cheese dollops through the pumpkin to make swirls.
    6. 6
      Bake at 350°F for 50 - 60 minutes or until center of cheesecake is just set. Remove from oven and cool for 30 minutes. Cover and chill for a couple of hours. Remove sides of springform pan.

    Ratings & Reviews:


    Nutritional Facts for Pumpkin Cheesecake With Chocolate Crust

    Serving Size: 1 (163 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 562.2
    Calories from Fat 198
    Total Fat 22.0 g
    Saturated Fat 11.1 g
    Cholesterol 131.2 mg
    Sodium 609.8 mg
    Total Carbohydrate 87.0 g
    Dietary Fiber 6.0 g
    Sugars 57.7 g
    Protein 8.6 g

    The following items or measurements are not included:


    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes