Decadent Chocolate Pumpkin Pecan Cheesecake

Ingredients

For the Crust:
- 1 1/2 cups pecans, finely chopped
- 1 cup yellow cake mix
- 1/2 cup unsalted butter, melted

For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 tablespoon flour
- 1 teaspoon ground cinnamon

For the Chocolate Nutella Swirl:
- 1/2 cup Nutella
- 1/4 cup heavy cream
- 1/4 cup chocolate chips, melted

Optional Toppings:
- 1/2 cup peaches, thinly sliced
- 1/2 cup apples, thinly sliced

Beverage Pairing:
- 1 cup lemonade
- 1 cup iced tea
- 2 oz vodka
- 2 oz pineapple juice

Instructions

1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pecans, yellow cake mix, and melted butter. Mix until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes until set. Remove from oven and let it cool.

2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with electric mixer until smooth.
- Add sugar and brown sugar, beating until fully combined and smooth.
- Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in heavy cream, vanilla extract, pumpkin puree, flour, and cinnamon until smooth.

3. Create the Chocolate Nutella Swirl:
- In a small saucepan, combine Nutella and heavy cream over low heat. Stir until smooth and combined.
- Add melted chocolate chips, and mix thoroughly.

4. Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Drizzle the chocolate Nutella mixture on top of the filling. Use a knife to gently swirl the chocolate into the cheesecake batter for a marbled effect.

5. Bake the Cheesecake:
- Place the springform pan on a baking sheet and bake in the oven at 350°F (175°C) for about 55-60 minutes, or until the center is set and a bit wobbly.
- Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour.

6. Chill and Serve:
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Optionally, garnish with sliced peaches and apples before serving.

7. Make the Beverage Pairing:
- In a pitcher, combine lemonade, iced tea, vodka, and pineapple juice. Stir well and serve over ice.

Total Time

PT6H30M
6 hours 30 minutes

Type of Dish

Dinner Dessert

Keywords

Cheesecake, Pumpkin, Chocolate, Nutella, Pecan, Cream Cheese, Dessert, Baking, Swirl, Oven

Recipe Yield

Feeds 4 adults

Calories

Total Calories for the cheesecake: 4,000

#CheesecakeDelight #PumpkinSeason #ChocolateLovers #DecadentDessert #BakingMagic