Ingredients

1 cup finely crushed graham crackers

¼ cup white sugar

7 tablespoons unsalted butter, melted

½ cup cocoa powder

24 ounces cream cheese

1 cup sugar

1 cup pumpkin puree

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

½ teaspoon coarse salt

3 large eggs

Assorted candy corn/pumpkins, orange and black sprinkling sugar, and pumpkin sprinkles to garnish

6 ounces semisweet chocolate morsels

½ cup heavy whipping cream

Instructions

Step 1: Preheat oven to 350˚F. Grease a 9-inch springform pan and cover the sides with foil to protect against water during baking.

Step 2: In a medium bowl, mix crushed graham crackers, sugar, melted butter, and cocoa powder until combined.

Step 3: Press the graham cracker mixture firmly onto the bottom of the prepared pan using a flat-bottomed surface.

Step 4: Bake the crust on the middle rack for 10 minutes, then remove and let cool. Lower oven temperature to 325˚F.

Step 5: In a large bowl, beat cream cheese on medium speed until smooth using a hand or stand mixer.

Step 6: Gradually add sugar, mixing until smooth.

Step 7: Add pumpkin puree, vanilla extract, pumpkin pie spice, and salt, mixing until fully combined and smooth.

Step 8: On low speed, add eggs one at a time, mixing just until combined after each.

Step 9: Pour the filling evenly over the cooled crust.

Step 10: Place the foil-covered springform pan in a roasting pan on the middle oven rack. Fill the roasting pan with water halfway up the sides of the springform pan, careful not to exceed foil height.

Step 11: Bake for 60 to 75 minutes, until the edges are set and center is still slightly jiggly.

Step 12: Turn off oven and crack the door open about an inch, leaving the cheesecake inside for 60 minutes to cool slowly and prevent cracking.

Step 13: Remove cheesecake from the roasting pan and chill in the refrigerator overnight.

Step 14: To remove cheesecake, run a paring knife around the pan edges, unlatch the ring, and carefully remove it.

Step 15: Warm the bottom of the pan briefly over a stove burner or with a torch to loosen. Slide a spatula underneath to release the base and transfer to a serving plate.

Step 16: For the chocolate drizzle, heat heavy cream until steaming but not boiling. Pour over chocolate morsels and let sit 10 minutes, then whisk until smooth and glossy. Cool to warm.

Step 17: Drizzle chocolate ganache over cheesecake, decorate with sprinkles, sanding sugar, candy corn, and pumpkins. Slice and serve.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and best flavor.

To enhance pumpkin flavor, add an extra ½ teaspoon of pumpkin pie spice if desired.

Try adding a splash of bourbon or rum to the filling for a unique twist.

Swap candy decorations for crushed toasted pecans or toasted coconut for a less sweet topping.

Make mini cheesecakes using a muffin tin lined with cupcake liners for individual servings.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling contains added sugars and spices, which can alter the flavor and texture. It’s best to use pure pumpkin puree for accurate results.

How do I prevent the cheesecake from cracking?

Slowly cooling the cheesecake in the oven with the door cracked open helps prevent cracks by avoiding sudden temperature changes. Also, avoid overbaking by removing when the center is slightly jiggly.