This recipe is made with a chocolate crumb base, smooth, velvety pumpkin cheesecake, and dollops of chocolate peanut butter batter swirled throughout the cake before baking. The peanut butter keeps the cake creamy and its peanutty chocolate flavor complements the earthy notes of the pumpkin.
This may be the only dessert you’ll need for Thanksgiving!
Prep time: 20 minutes
Cook Time: 1 hour (plus 2 additional hours resting in oven)
Total time: 3 hours 20 minutes (plus cooling time)
Yield: 12 servings
For the Crust
1/2 cups chocolate wafer crumbs (about 3/4 of a 9-ounce package)
1/4 cup sugar
1 stick (8 tablespoons) melted unsalted butter
1/4 kosher salt
For the Cake
3 (8-ounce) packages cream cheese, at room temperature
1 (8-ounce) container sour cream
1 1/2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 cup pumpkin puree
1/4 cup all-purpose flour
1 tablespoon pumpkin pie spice
2/3 cup Dark Chocolate Dreams peanut butter
1. Stir all crust ingredients in a medium bowl until combined; press into bottom of a 9-inch springform pan. Bake in a preheated 350°F oven until browned around the edges, 12 to 14 minutes. Let cool completely.
2. Meanwhile, in the bowl of an electric mixer with a paddle attachment, combine cream cheese and sour cream. With the mixer on low, beat the cheeses and sour cream until well combined. Add the sugar and vanilla and beat until the mixture is silky and the sugar has dissolved, about 5 minutes. Add eggs, one at a time, then pumpkin puree. Whisk the flour and remaining dry ingredients together in a medium bowl; gradually add flour, with mixer still on lowest setting. Mix until just combined. Pour 2 cups of filling into a liquid measure and reserve; pour remaining filling into prepared crust. Transfer reserved filling to mixer bowl and add peanut butter; beat on low speed, about 1 minute, until combined. Spoon remaining batter into pan, and use a knife or skewer to swirl batters together.
3. Place cheesecake in oven; reduce temperature to 300°F. Bake 45 minutes; turn off oven and let cheesecake sit in oven, without opening it, for 2 hours. Let cool completely on wire rack.