Decadent Chocolate Chip Pumpkin Cheesecake

Oct 19, 2017 by

Pumpkin cheesecake

Did you know that every year on October 21st it is national pumpkin cheesecake day? I had no idea until just recently when I was going through my calendar planning the posts that I wanted to write for the next couple months. What better way to celebrate than to write a post on how to make a pumpkin cheesecake.

When I started thinking about how I wanted to go about making this cheesecake I had several ideas come to mind. I could layer it, pumpkin pie on top and cheesecake on bottom. I could swirl it and make it look nice and pretty. Or I could just make it easy and mix it all together. I could do some fancy pastry crust or do an easy graham cracker crust. There were so many choices it was hard to decide.

If at first you don’t succeed……

When I come up with a recipe it usually ends up pretty good . There are always a few little tweaks that need to be made but nothing major. That was not the case with the pumpkin cheesecake. I had the idea of a super sweet pecan crust with a rich cheesecake filling with the just the right hint of pumpkin. What really happened was I had a crust that was so hard it made my teeth hurt and pumpkin pie filling with no hint of cheesecake. The flavor was alright but totally not was I was going for.

Try, try again

After the fiasco of the first attempt I took a completely different approach to this recipe. It really is almost totally opposite of the first pumpkin cheesecake I made. New crust, new filling and it is a no bake style pumpkin cheesecake.

Pumpkin cheesecake

First, instead of trying to do a fancy crust I was just going to go for a simple graham cracker crust. That was until I realized I had fed all of our graham crackers to the kids. Oops. So I tried a pretzel pecan crust. You guys this crust is AMAZING! It is just as easy and tastes so good.

Pumpkin cheesecake

Second, the filling needed to be cheesecake, not pumpkin pie. The pumpkin cheesecake filling was much easier to make than the last attempt as well. I didn’t need to worry about it being cooked all the way through because there is no cooking! Just mix everything together and pour it in the crust. I started with the cream cheese and slowly added the pumpkin until it had just the right amount of pumpkin taste. Not only is the filling easy, it is so forgiving, none of the ingredients need to be measured exactly.

Pumpkin cheesecake

Lastly, the chocolate chips. The chocolate chips are a must! To really make this pumpkin cheesecake stand out you need to add chocolate chips. It gives it a feel of chocolate chip pumpkin bread. Let’s be honest here who doesn’t like chocolate?

Celebrate success!

Now you have the perfect chocolate chip pumpkin cheesecake. Celebrate by diving in and eating a slice or two! This cheesecake is easy to make, it is unique and it delicious! I doesn’t get better than that. Happy pumpkin cheesecake day!!

Pumpkin cheesecake

Recipe:

Crust

2 cups pretzels

1 cup pecans

1 cup brown sugar

1/3 cup butter

Blend pretzels and pecans until finely chopped. Add brown sugar, mix well. Melt butter and pour onto pretzel, pecan and sugar mixture. Mix until until no longer dry. Press into a pie plate or 8X8 baking dish. Bake for 15 minutes at 425 degrees. Cool completely.

Filling

2-8 oz blocks of cream cheese

2/3 cup canned pumpkin

1 1/2 cups sugar

1 tsp lemon juice

1/2 tsp pumpkin pie seasoning

1 tsp vanilla

1 cup whipping cream, whipped (no sugar)

1/2 cup chocolate chips

Beat cream cheese until smooth. Add pumpkin, sugar, lemon juice, pumpkin pie seasoning and vanilla. beat until well blended. carefully stir in whipped cream and chocolate chips. Pour into cooled crust. Chill for 2 hours and serve with sweetened whipped cream. Enjoy!

 

p.s. I am going go out on a limb here and ask for your help. If you enjoyed reading this post or if you like this recipe please click that little facebook share button at the bottom of the page. Thank you!!

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