Chocolate-Glazed Pumpkin Pie Cheesecake
- Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.
- In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.
- Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.
- In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.
From the Test Kitchen
Prepare as directed. Cover and chill for up to 48 hours.
Nutrition Facts (Chocolate-Glazed Pumpkin Pie Cheesecake)
- Per serving:
- 650 kcal cal.,
- 31 g fat
- (13 g sat. fat,
- 4 g polyunsaturated fat,
- 9 g monounsatured fat),
- 114 mg chol.,
- 586 mg sodium,
- 85 g carb.,
- 5 g fiber,
- 51 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Sue Schumacher 260 Days Ago
Rebecca, It's probably due to them using salted butter. Also, there is a lot of sodium in cookies and chocolate. Plus you have 1/4 tsp. salt. I checked my cream cheese package and it says there is 90 mg. sodium per 2 tablespoons, which equals 8 tablespoons total for 720 mg sodium. They sneak in sodium everywhere! I have been on a "no-sodium added" diet for about 10 years. I know it's disheartening to see a high sodium count on food items, but that's the reality of it all.... Sue
rubypoet007 . 1384 Days Ago
This is absolutely delicious and decadent!! We simply loved this version of a pumpkin cheesecake pie! I'm wondering why in the nutrition notes, the sodium is so dang HIGH?? I always use unsalted butter and I didn't notice huge sodium amounts on my cream cheese, or pumpkin, so how did we get here from there? Thanks for any help you can give me on this! Rebecca*