Pumpkin Chocolate Cheesecake

I went searching for a pumpkin chocolate cheesecake recipe and I came across a few that looked very dense and rich. Then I came across this one, completely different looking from what I thought I wanted but it looked so creamy I couldn't resist. 

Turns out it is just as creamy as it looks. A delicious graham cracker crust, chocolate combined with some of the pumpkin cheesecake mixture to lighten it, and then the pumpkin cheesecake that is light, creamy, and not too pumpkiny. Its just the right amount. Its a great change from the heavy, dense cheesecakes that are delicious but are too rich to have more than one piece, cause I am going to have more than one piece.

Pumpkin Chocolate Cheesecake Bars
Recipe Source: HostessBlog.com

1 1/4 cups Graham Cracker Crumbs (about 7 crackers)
1/4 cup Granulated Sugar
1/3 cup Butter, melted

2-8oz pkgs Cream Cheese, softened
1 3/4 cups Granulated Sugar
3 Eggs
1 cup Pumpkin Puree
1/2 teaspoon Pumpkin Pie Spice

1/2 teaspoon Ginger
1/2 teaspoon Vanilla
1/4 teaspoon Salt

6 oz Semisweet Chocolate, finely chopped

2 Tablespoons Butter

1 1/4 cups Sour Cream
1/4 cup  Granulated Sugar

Directions

1. Preheat oven to 325 degrees. Lightly grease a 9 x 13 cake pan.

2. Combine graham cracker crumbs and 1/4 cup sugar in a medium bowl. Stir in the 1/3 cup melted butter. Press mixture into bottom of the prepared pan and set aside.

3. In a large bowl, combine cream cheese and the 1 3/4 cups sugar. Beat with an electric or stand mixer on medium until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Add pumpkin, pumpkin pie spice, vanilla, and salt and beat on low speed just until combined. Remove 1 1/4 cups of the mixture.

4. In a double boiler, combine the 6oz of chocolate and the 2 Tablespoons of butter. Stir until melted. Whisk chocolate mixture into the 1 1/4 cups pumpkin mixture. Pour over crust, spread evenly. Bake for 15 minutes.

5. Pour the rest of the pumpkin mixture over the baked chocolate layer, spread evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.

6. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over pumpkin cheesecake. Cool completely on a wire rack. Cover and chill for at least 3 hours. Sprinkle with chocolate shavings.

I shared this at
Full Plate Thursday
Sweets for a Saturday