Rich and creamy pumpkin cheesecake topped with chocolate ganache! My love for cheesecake has exploded over the last year.

I can definitely say that I wasn’t taking advantage of the awesomeness of cheesecake for about 99% of my life. I think it was because I was all about this frozen dessert called ice cream.. have you heard of it? :)

And I still LOVE ice cream, but lately, cheesecake takes the cake.

Rich and creamy pumpkin cheesecake topped with chocolate ganache! I will admit I had to get over my fear of the scary water bath that comes with baking your own cheesecake but I’m here to tell you that a water bath shouldn’t scare you! Instead it should make you super excited that you’ll have the BEST homemade cheesecake ever.

Rich and creamy pumpkin cheesecake topped with chocolate ganache! You’re going to need a few things to make your own cheesecake. First – a springform pan. That’s a baking pan with removable sides. I’d recommend either an 8 or 9 inch pan. This is the 8 inch springform pan I use for everything.

Second – aluminum foil. To protect your cheesecake from the water bath you’ll want to wrap your springform pan in at least 3 layers of aluminum foil. Wrap the bottom and sides.

Rich and creamy pumpkin cheesecake topped with chocolate ganache! Third – 9×13 inch pan or larger. You’ll need to put the cheesecake pan inside another pan. My 8 inch springform pan fit inside a 9×13 inch pan. I then fill the 9×13 inch pan with water, pretty much to the edge of the 9×13 inch pan. If you’re using a 9 inch springform pan, you’ll need to use a larger pan for the water bath.

Fourth – time. The cheesecake needs to bake for 60-75 minutes. Then the cheesecake needs to cool to about room temperature in the oven with the oven door cracked open. That could take another hour. But the good news is that you don’t need to actually do anything during that time, you pretty much let the cheesecake do it’s own thing while you catch up on Fixer Upper.

Rich and creamy pumpkin cheesecake topped with chocolate ganache! I added extra pumpkin spice ummph to this cheesecake by adding in a third cup of Pumpkin Pie Spice International Delight Coffee Creamer. It’s seriously the best coffee creamer and can be put in brownies, fudge, pie.. you name it!

Pumpkin Chocolate Cheesecake

Yield: one 8 or 9 inch cheesecake

Total Time: 8 hours

Ingredients:

Cheesecake

  • 3 packages full fat cream cheese, 8 oz each, softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1/3 cup International Delight Pumpkin Pie Spice Creamer
  • 3 eggs

Crust

  • 1 & 1/2 cups graham cracker crumbs
  • 5 tbsp butter, melted

Chocolate Ganache

  • 1/4 cup heavy cream
  • 3/4 cup chocolate chips

Directions:

Crust

  1. Preheat the oven to 350º F.
  2. Pulse graham crackers or similar crackers/cookies in a blender or food processor until they are very fine. Combine the crumbs and melted butter in a small bowl and mix well until incorporated.
  3. Before adding the crumbs to the pan, wrap the bottom and sides of the pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
  4. Add the crumbs to the 8 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
  5. Place the pan in the oven, bake the crust for 8-10 minutes or until golden.
  6. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
  7. Turn the oven down to 325º F.

Cheesecake

  1. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes.
  2. Add in the sugar and vanilla, beat again.
  3. Add in the pumpkin puree, pumpkin pie spice, International Delight creamer, beat again to combine.
  4. Add in the eggs, ONE at a time, beating after each one.
  5. Beat the mixture for 1 additional minute.
  6. Pour the cheesecake mixture on top of the crust. Make sure the crust and pan have cooled before doing so.
  7. Place the 8 inch pan inside a 9x13 inch cake pan. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan.
  8. I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.
  9. Place the water bath with cheesecake inside in the oven and bake at 325º F for 60 minutes.
  10. The cheesecake is done with the center wobbles a little when you giggle the pan. The edges of the cheesecake should look firmer than the center.
  11. Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing, about 1 hour or more.
  12. Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight.
  13. Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.

To make the chocolate ganache

  1. Place the chocolate chips in a heat proof bowl.
  2. In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 10 minutes.
  3. Pour the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
  4. If you want the chocolate to set before cutting the cheesecake, place the cheesecake in the fridge for 10-20 minutes.
  5. Cut and serve. Cover and refrigerate any leftover cheesecake.

This conversation is sponsored by International Delight. The opinions and text are all mine.