Happy Thanksgiving! Despite this being a clean eating blog, I just have to share my favorite Thanksgiving dessert. (Comment below with your favorites!) Besides, as long as it’s in moderation, a homemade dessert from scratch is always acceptable! This cheesecake features a buttery, chocolate chip cookie crust and a pumpkin spiced filling, topped off with a smooth, creamy, chocolate ganache. If you’re feeling extra ambitious, try piping a buttercream border around the top.
This recipe is a bit involved, especially if you want to make your own cookies for the crust first, so I’d suggest reading through the whole recipe before you get started. Also, refer to some general cheesecake tips below:
- Don’t open the oven at anytime will the cake is baking or resting in the hot oven. Rapid temperature fluctuations can cause cracking and caving.
- Place a baking sheet under the spring-form pan. Sometimes butter leaks out the bottom which can cause a real mess in your oven otherwise.
1 1/2 cup cookie crumbs
1/4 cup melted butter
1 15 oz. can pumpkin puree
2 8 oz. packages cream cheese
1/2 cup sucanat
1/2 cup sugar
3 Tbs. cornstarch
1 tsp. Penzeys ground cinnamon
1/2 tsp. Penzeys ground ginger
1/4 tsp. Penzeys ground nutmeg
1/2 cup semisweet chocolate chips
1/3 cup whipping cream
1 tsp. melted butter
Preheat the oven to 350 degrees Fahrenheit and grease an 8-inch spring-form pan. In a small bowl, combine the melted butter and cookie crumbs. Press into the bottom of the spring-form pan and set aside.
In a large bowl, combine the cream cheese can pumpkin using an electric mixer until smooth. In a smaller bowl, whisk together the other dry ingredients and add to the cream cheese mixture. Again, use the electric mixer, but do not mix more than necessary.
Place the filling in the spring-form pan on top of the cookie crust. Smooth it out using an offset spatula. Be sure that the filling is even and there are no large air pockets underneath. Set the pan on a baking sheet to catch any dripping butter and bake for 45 minutes. Turn off the oven and let cake rest in the hot oven for another 30 minutes. Do not open the oven at all during this time! Any rapid changes to temperature will cause the cheesecake to crack or cave in. Remove the cheesecake from the oven and allow to cool completely before refrigerating. The cake will need at least three hours in the fridge to set up.
Place chocolate chips in a heat safe bowl. In a small saucepan, bring whipping cream and melted butter to a boil. Remove from heat and pour over chocolate chips. Let the chocolate and cream sit for 5 minutes before stirring to combine. Pour over cooled cheesecake and smooth with an offset spatula. Place the cake in the refrigerator to allow ganache to set up.
- Use vanilla buttercream frosting to pipe a border around the cheesecake for an extra touch.
- Serve with whipped cream.