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pumpkin chocolate cheesecake

October 24, 2016 Nicola King

I don't think I've made any secret of my love for pumpkin, especially at this time of year when it just seems like the most perfect ingredient to bake with and flavour everything from cakes and muffins to bread to doughnuts and macarons to...the world's your oyster. Or, rather, pumpkin. So this year I'm incredibly excited to join up with the fabulous Aimee Twigger from Twigg Studios and Sara Cornelius from Cake Over Steak and a whole host of exceptionally talented bloggers and foodies for a Virtual Pumpkin Party. There are tons of brilliant recipes to inspire you so to join the fun, just look for the hashtag #virtualpumpkinparty on Instagram, Facebook and Twitter! And at the bottom of this blog post, you'll find the list of all the bloggers and recipes that have joined the party this year :)

I first got my liking for pumpkin when my parents lived in Toronto and I experienced the beautiful thanksgiving desserts (my all time favourite one is Pumpkin Pie) and I fell in love with Pumpkin Waffle Mix from Williams-Sonoma -- and I think this was made even more exciting that there were only short windows of time when their pumpkin pie and waffle mix was available (much like their Rocky Road at Christmas) so you had to stock up big-time and exhaust your pumpkin cravings all in one go. It was worth flying from London to Toronto just to stock my pantry with tins of this pumpkin gold!

For this year's Virtual Pumpkin Party, I decided to make a Pumpkin Chocolate Cheesecake and in this rich silky dessert you will find individual layers of both pumpkin and chocolate cheesecakes on top of a buttery bourbon biscuit base. It's the perfect end to a party with friends and is totally indulgent and feels super special. My seven inch round cheesecake deliverers eight *very* generous portions, especially with it being so rich, decadent and filling. 

I wasn't sure my boys would enjoy this cheesecake, but I'm finding more and more that when I can disguise vegetables IN desserts (probably helped here by the beautiful chocolatey cheesecake on top) they are so much more willing to try it and once they have their first spoonful, they are smitten! Personally I love the layer of orange in the middle of the cheesecake which you can't see from the outside so it delivers a lovely surprise when you cut into it. Every time I make this cheesecake it's an absolute winner with adults and children alike.

I hope you love this dessert as much as we all do and if you are a fan of pumpkin, please do check out all of the amazing bakes below the recipe here - you're sure to be inspired! 🎃

 

Pumpkin Chocolate Cheesecake

makes a 7 inch cheesecake to serve 8 people

Ingredients

Bourbon Biscuit Base

  • 125G UNSALTED BUTTER
  • 250G CHOCOLATE BOURBON BISCUITS

Pumpkin Cheesecake

  • 110G FULL FAT CREAM CHEESE (at room temperature)
  • 210G MASCARPONE CHEESE (at room temperature)
  • 40G CASTER SUGAR
  • 2 LARGE EGGS
  • 100G PUMPKIN PUREE (I use canned pumpkin here but you can make your own if you prefer by boiling the pumpkin until tender and then blitzing it into a puree)
  • 2 TSP PUMPKIN SPICE

Chocolate Cheesecake

  • 55G FULL FAT CREAM CHEESE (at room temperature)
  • 105G MASCARPONE CHEESE (at room temperature)
  • 20G CASTER SUGAR
  • 1 LARGE EGG
  • 15G COCOA POWDER
  • 30G MILK OR DARK CHOCOLATE (in small pieces)

Method

  1. Grease a 7 inch cake tin with butter and then base line it with baking paper
  2. Put the bourbon biscuits into a food processor and blitz until they resemble fine crumbs
  3. Melt the butter and then mix it together with the crushed biscuits
  4. Press the biscuits into the base of the tin, pressing down so they form a layer with no gaps
  5. Refrigerate for 30 minutes
  6. After 20 mins of chilling the base, make the Pumpkin Cheesecake filling
  7. Put 110g cream cheese, 210g mascarpone and 40g sugar into a stand mixer and beat together until smooth
  8. Add the 2 eggs one at a time with the mixer on medium speed 
  9. Add 100g pumpkin puree and 2 tsp pumpkin spice and mix together on medium speed until well blended -- make sure you scrape down the sides of your bowl here so the mixture if fully mixed
  10. Then pour the pumpkin cheesecake filling on top of the biscuit base and pop back in the refrigerator for another 30 mins
  11. After 20 mins of chilling the cheesecake, make the Chocolate Cheesecake
  12. Pre-heat the oven to 160 degrees (fan)
  13. Melt the milk or dark chocolate and set aside -- you can use a mix of the chocolates if you prefer depending on your taste preferences
  14. Put 55g cream cheese, 105g mascarpone and 20g sugar into a stand mixer and beat together until smooth
  15. Add the egg with the mixer on medium speed 
  16. Add the cocoa and continue to mix
  17. Finally add the melted chocolate with the mixer still running at medium speed
  18. Scrape down the sides of the bowl and ensure that all the ingredients are fully incorporated
  19. Spoon the mixture on top of the pumpkin base
  20. It will be difficult to spread the chocolate filling as the pumpkin layer will still be very liquidy so I dollop small spoonfuls of the chocolate on top of the pumpkin layer and then swirl them together
  21. Bake for around an hour - when the cheesecake's ready it should be well risen and have a slight wobble in the middle
  22. Turn off your oven, open the door slightly and leave the cheesecake in the oven for another hour
  23. Then refrigerate until you're ready to serve (if you want to take away the chill, remove it from the fridge 30-60 mins before serving)
  24. Dust with cocoa powder
  25. And enjoy :)

 

If you'd to check out the other awe-inspiring recipes from the #virtualpumpkinparty, feast your eyes on this amazing collection:

 

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy

With Food + Love • Cinnamon Raisin Pumpkin Seed Bread

Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto

Sevengrams • Vegan Pumpkin Pie Ice Cream

Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats

Grain Changer • Pumpkin Spice Baked Oatmeal

Girl Versus Dough • Pumpkin Cranberry Flax Crisps

Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg

Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage

Tasty Seasons • Pumpkin Chocolate Chip Cake

Broma Bakery • Pumpkin Butter Pop Tarts

Tending the Table • Roasted Pumpkin and Barley Salad

The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls

Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble

Taste Love and Nourish • Pumpkin Bread Pudding

The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)

Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage

The Monday Box • Pumpkin Butterscotch Cakes

Design Crush • Pumpkin Bourbon Hot Toddy

The Road to Honey • Pumpkin Pie & Chocolate Layer Cake

My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah

Give Recipe • Orange Chocolate Pumpkin Bread

Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge

Beard and Bonnet • Marbled Pumpkin Muffins

Eat Within Your Means • Vegan Pumpkin Blender Muffins

Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine

Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese

An Edible Mosaic • Pumpkin Spice Chia Seed Pudding

Hey Modest Marce • Mascarpone Pumpkin Pie

Inspired By the Seasons • Pumpkin Applesauce Smoothie

CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze

Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake

Well and Full • Spicy Chipotle Pumpkin Hummus

Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin

SweetPhi • Pumpkin Chili Biscuit Bake

Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts

Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle

Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting

Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas

Ginger & Toasted Sesame • Pumpkin Jeon

Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte

Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda

Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice

A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats

Vermilion Red • Pumpkin Pie Souffle

B. Britnell • Vegan Pumpkin Pie

Displaced Housewife • Brown Butter Pumpkin Donuts

Sweet Gula • Pumpkin Cake with Cream Cheese Frosting

La Pêche Fraîche • Pumpkin and Condensed Milk Cakes

Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding

Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah

Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Salted Plains • Easy Pumpkin Bread

Liliahna • Chicken Legs with Pumpkin and Tortellini

TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche

Vermilion Roots • Sweet Rice Dumplings with Pumpkin

Celebrate Creativity • Pumpkin Mini Cheesecake Tarts

Serendipity Bakes • Pumpkin Chocolate Cheesecake

So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts

The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches

Lisli • Pumpkin Pie Cake

Cookie Dough and Oven Mitt • Pumpkin Pie Dip

Fig+Bleu • Pumpkin Granola

The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies

Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)

Floating Kitchen • Chicken and Pumpkin Chili

The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting

Fork Vs Spoon • Pumpkin Streusel Muffins

Lemon & Vanilla • Pumpkin and Coconut Caramel Flan

Dunk & Crumble • Pumpkin Chocolate Icebox Cake

Chicano Eats • Pumpkin Butter Pan de Muerto

On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans

Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)

Brewing Happiness • Pumpkin Ginger Breakfast Cookies

A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream

The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies

Fork to Belly • Pumpkin Gnocchi

The Little Epicurean • Chocolate Hazelnut Pumpkin Pie

Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta

What to Cook Today • Spicy Pumpkin Noodle Soup

Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)

The Bojon Gourmet • Pumpkin Butterscotch Pudding

Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee

Long Distance Baking • Layered Pumpkin Cheesecake

The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate

The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze

Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes

A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze

A Cookie Named Desire • Pumpkin Shrubs

Eating Clean Recipes • Vegan Pumpkin Chia Pudding

Kingfield Kitchen • Vegan Fresh Pumpkin Soup

Drink and Cocktail Recipes • Pumpkin Dirty Chai

The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)

My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake

Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese

Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah

InHappenstance • Pumpkin Scones with Maple Butter

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

In Puddings Tags Pumpkin, Chocolate, Cheesecake, Cream Cheese, Mascarpone, Virtual Pumpkin Party
← christmas coconut truffle popspandan roulade with chocolate mascarpone cream →

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