For the Crust:
- 8 graham crackers (1 pack)
- 1/4 cup sugar
- 1/4 tsp ground cinnamon
- 7 tablespoons unsalted butter, melted
For the Chocolate Pumpkin Cheesecake:
- 16 oz cream cheese
- 1 3/4 cups white sugar
- 3 eggs
- 1 cup pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 6 oz semisweet chocolate, broken up
- 1 tablespoon heavy whipping cream
- 2 tablespoons unsalted butter
- For the Frosting
- 1 1/4 cups sour cream
- 1/4 cups white sugar
- Chopped chocolate for garnish
- Pinch of nutmeg and cinnamon for garnish
- Preheat oven to 350˚F. Prepare a 9X13 inch baking pan.
- Using a food processor, process the graham crackers down into tiny crumbs. Remove to a medium size mixing bowl.
- Add the sugar and cinnamon, stir until completely mixed. Pour in melted butter and stir until just combined.
- Scoop into the prepared baking pan. Using a spatula, gently spread the graham cracker mixture into an even layer covering the bottom of the pan.
- Bake for 5 minutes. Remove from the oven and let cool while making the chocolate pumpkin cheesecake. Lower oven to 325˚F.
- Using an electric mixture or a whisk, combine the cream cheese and white sugar at a medium speed in a large bowl until completely smooth.
- Add the eggs slowly, one at a time, whisking at a low speed until each egg is just combined.
- Add pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, vanilla extract and salt and mix on a low speed until just combined. Set aside.
- Place a small heatproof bowl over a small saucepan half full of simmering water, creating a double boiler. Pour the heavy cream and butter into the sauce pan. Stir the mixture until the butter is completely melted and the cream is heated but not boiling.
- Add the chocolate and stir constantly until completely mixed and smooth. Remove from heat.
- Slowly pour a 1/3 cup of the pumpkin mixture into the chocolate mixture, stirring constantly. Repeat two more times.
- Pour this chocolate pumpkin mixture over the now cooled graham cracker crust. Spread evenly with a spatula.
- Pour the rest of the pumpkin mixture on top of the chocolate pumpkin layer and spread evenly with a spatula.
- Bake for 45 minutes, until the center is set and the filling has puffed up, rotating the pan halfway through baking time. Remove and let cool on a wire rack for 30 minutes.
- Meanwhile, whisk together the sour cream and white sugar for the frosting. When the cheesecake has cooled, gently spread the frosting on top using a spatula.
- Chill in the refrigerator for at least 3 hours up to overnight. Cut into 24 squares. Top each one with a pinch of nutmeg, cinnamon, and a few chopped chocolate pieces for a garnish. Serve chilled.