Marbled Pumpkin Chocolate Cheesecake Tart
Pumpkin pie meets chocolate cheesecake in this stunning marbled tart! It features a creamy pumpkin cheesecake base elegantly swirled with rich chocolate cheesecake, on top of a cinnamon graham cracker crust. This dessert is a true showstopper, making it an ideal choice for preparing ahead of holiday gatherings!
Why you’ll love this recipe
01. Best of Both Worlds
If you’re a pumpkin pie and cheesecake lover like us, then this recipe is for you! The addition of chocolate takes it to the next level.
02. Make Ahead
This tart can be prepared up to 2 days in advance and stored in the fridge, making it a perfect option for holiday gatherings or special occasions!
03. Customize
Feel free to get creative with the crust! You can use a chocolate cookie crust for an extra twist. If chocolate isn’t your thing (though it’s absolutely delicious), you can simply make this recipe as a pumpkin cheesecake tart.
How To Make
01. Prepare the Graham Cracker Crust
In a small bowl, combine the graham cracker crumbs, butter, and cinnamon. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan. Bake at 350℉ for 10 minutes.
02. Prepare the Cheesecake Filling
In the bowl of stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix together the cream cheese and sugar until smooth. Add the heavy cream, eggs, and vanilla. Mix until smooth.
03. Make the Chocolate Swirl & Pumpkin Base
To make the chocolate swirl, scoop out 2/3 cup of the filling and transfer it to a small bowl. Add the melted chocolate and fold until combined. To the remaining batter, add the pumpkin puree and pumpkin pie spice. Mix until combined.
04. Assemble
Pour the pumpkin filling into the tart pan. Add dollops of the chocolate filling on top and swirl using a knife. Bake for 20-25 minutes until the edges are set and the center is slightly jiggly.
05. Serve
Remove from the oven and allow to cool completely, about 1 hour. Then, refrigerate for at least 2 hours, ideally overnight. This tart is best served chilled with a dollop of whipped cream!
Watch how we made it:
Recipe Tips
Use high quality ingredients: The better the chocolate, the richer the flavor. Choose high-quality semi-sweet chocolate for the filling. Our favorite chocolate brands include Ghirardelli and Guittard.
Pumpkin puree: Pumpkin puree is NOT the same thing as pumpkin pie filling. Pumpkin puree is 100% pumpkin, while pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners. You can find canned pumpkin puree in the baking aisle at most grocery stores.
Softening cream cheese: Take your cream cheese out of the fridge a couple of hours before you start to bring it to room temperature. But if you forget, you can quickly soften it by removing it from the packaging and microwaving it for 15-30 seconds until it’s soft to the touch. Just be careful not to microwave it for too long, or you’ll end up with melted cheese!
Baking the tart: We recommend placing the tart pan onto a sheet pan before putting it in the oven. This will make it easier to put in and take out the tart.
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Marbled Pumpkin Chocolate Cheesecake Tart
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 1 tbsp cinnamon
Cheesecake Filling
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 2 oz semi sweet chocolate melted
Instructions
- Preheat the oven to 350℉. To make the crust, combine the graham cracker crumbs, butter, and cinnamon. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes.
- Reduce the oven to 325℉. In the bowl of stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix together the cream cheese and sugar until smooth.
- Add the heavy cream, eggs, and vanilla. Mix until smooth.
- To make the chocolate swirl, scoop out 2/3 cup of the filling and transfer it to a small bowl. Add the melted chocolate and fold until combined. (see note)
- To the remaining batter, add the pumpkin puree and pumpkin pie spice. Mix until combined.
- Pour the pumpkin filling into the tart pan. Add dollops of the chocolate filling on top and swirl using a knife. Bake for 20-25 minutes until the edges are set and the center is slightly jiggly.
- Remove from the oven and allow to cool completely, about 1 hour. Then, refrigerate for at least 2 hours, ideally overnight. Serve with whipped cream and enjoy!
