This gorgeous, layered no-bake Chocolate Pumpkin Cheesecake is delicious and impressive finish to the big meal. Even better, it keeps your oven free for the rest of the feast!
Makes 1-11 inch pie
12 oz graham crackers, crushed into a fine powder
2 oz Roasted Cacao Nibs
¾ stick (3 oz) unsalted butter, melted
4-8oz packages cream cheese, at room temperature
1/3 cup sour cream
1/3 cup heavy cream
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/3 cup confectioner’s sugar
1 3oz package Dominican 70% Dark Chocolate Origin Bar, broken into pieces
1 can pumpkin puree
1 tsp cinnamon
¾ tsp ginger
¾ tsp nutmeg
In a small bowl, combine graham cracker crumbs, cacao nibs, and butter until the mixture resembles wet sand. Press crumb mixture into the bottom of a 11-inch spring-form pan. Set aside. Pro-tip: If you have a food processor, pulse the cracker crumb, cacao nibs, and butter all together for an even crust. Otherwise, throw ingredients into a ziploc bag and crush contents with a rolling pin/frying pan. Get your feelings out.
In a small microwave safe bowl, melt chocolate in microwave, 30 seconds at a time,until no solid pieces are left (about 1 minute). Set aside to cool but not solidify. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the cream cheese, sour cream, heavy cream, salt, vanilla extract, and sugar together until thoroughly. Be sure to scrape down the sides to ensure all ingredients are well incorporated. Separate mixture into two equal parts in two separate bowls and set aside.
Add melted chocolate to the one bowl of the cream cheese mixture and stir to combine. Set aside.
Add pumpkin, cinnamon, ginger, and nutmeg to the other bowl of cream cheese mixture and stir to combine. Mixture should take on a light orange hue and not have any pockets of spices that haven’t been mixed in.
Gently spread chocolate batter on top of the crumb mixture in an even layer. Chill in the fridge for 1 hour to set. Remove from fridge and gently spread pumpkin batter on top of the chocolate batter. Let the entire cake chill in the fridge for at least a few hours (overnight is even better). Pro-tip: If you reserve a small amount of chocolate batter, you can use it on top of the pumpkin batter to make any design you’d like! Cheesecake will stay fresh covered in plastic wrap for up to 2 weeks.
Optional: Top your cheesecake a rich, dark chocolate glaze!
½ cup heavy cream
1 cup sugar
¾ cup water
1-3oz 87% Dark Bolivian Origin Bar
.25 oz package gelatin (agar agar can be substituted for dietary restrictions)
In a small pan over medium medium heat, combine heavy cream, sugar, water, and chocolate and stir until sugar has dissolved, chocolate has melted, and mixture has reduced by a third. Don’t be alarmed if your mixture looks broken- this is normal. Remove from heat and stir in gelatin. Continue to stir until mixture cools and thickens. Mixture should be thick enough to coat the back of a spoon.
When mixture has cooled to room temperature, pour onto the top of the cheesecake and allow the darkness to drip down the sides.