• One box of chocolate graham crackers (You'll need 1 1/2 c. chocolate graham cracker crumbs)
  • 1/3 cup granulated sugar
  • 3 tablespoons butter, melted
  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup half and half
  • 1 cup canned pumpkin puree (not pie filling)
  • 3/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 4 large eggs
  • 1 cup sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 bar Ghiradelli white chocolate
  • 1 bar Ghiradelli semi-sweet chocolate

Ah, fall! Time to make my Pumpkin Chocolate Cheesecake!

Preheat your oven to 325 degrees.

Place one whole package and one half package of the chocolate graham crackers in your food processor. Measure out 1 1/2 c. cracker crumbs and place in a bowl. Add 1/3 c. sugar and your melted butter. Mix well and press into a 9-inch spring form pan. I like to use a round measuring cup to help press the crumbs into the pan. Bake in a 325 degree oven for 5 minutes. Remove from oven and set aside.

In a mixing bowl beat cream cheese, half and half, pumpkin, 3/4 c. sugar, 2 tsp. vanilla, cinnamon, ginger, nutmeg and salt until smooth. Add eggs, beating on low speed until combined.

Pour your beautiful filling into your spring form pan. Bake in the 325 degree oven for one hour.

Just before the hour is up, combine sour cream, the 2 remaining tablespoons of sugar and 1/2 tsp. of vanilla in a bowl. Once the hour has gone by, carefully remove your cheesecake and spread the lovely sour cream mixture over your cheesecake. Place back in the oven and bake for an additional 5 minutes.

Remove the cheesecake from your oven. Allow the cheesecake to cool on a wire rack. Don’t you just love having a baked good cooling on your counter? Once cooled, shaved both bars of chocolate on top of your cheesecake. Refrigerate overnight. This cheesecake can be refrigerated for a few days. It actually gets better as it sits!


Tips: If you don’t have all of the spices, you can use pumpkin pie spice! :) Also, substitute sweet potato puree for pumpkin for a whole different flavor!