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Dreamy Pumpkin Dessert: Chocolate Pumpkin Pie

One slice of pie is all it takes to fall in love. This pumpkin pie recipe is anything but basic -- think a chocolate cookie crust and a dark chocolate glaze. Don't even try to resist.

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Love pumpkin? Love chocolate? If so, this chocolate-glazed pumpkin pie cheesecake recipe is for you. A homemade chocolate pie crust and a creamy pumpkin filling provide the amazing basics of this anything but basic dessert. First, preheat the oven to 350 degrees. Then, lightly coat a 9-inch pie plate with nonstick cooking spray. To make the crust, place 1-1/2 cups of finely crushed chocolate wafer cookies in a medium bowl. This is about 24 cookies and pour in one-quarter cup of melted butter. Mix it well. Spread the crumb mixture into the pie plate and use the back of a spoon or a measure to press the crumbs evenly over the bottom and up the sides of the plate. Bake the crust for 5 minutes. Cool it on a wire rack. Next, place 8 ounces of softened cream cheese in a large bowl. Add 1 cup of sugar and use an electric mixer on medium speed to combine them well together. Add 3 eggs one at a time and beat until they're just combined. Next, add 1 15-ounce can of pumpkin, 1 teaspoon of vanilla, 1/2 teaspoon of pumpkin pie spice and 1 quarter teaspoon of salt. Beat on low speed to combine. Pour the batter into the baked crust. Then, place it in the oven until it is slightly puffed around the edges and just set at the center. This should take about 40 minutes. Cool the cheesecake on a wire rack for 1 hour. While the cheesecake is cooling, we can make the glaze. Place 1 cup of chopped dark chocolate into a microwave-safe small bowl and add 1/3 cup of whipping cream. Microwave the chocolate and cream on high for 30 seconds then stir. If the chocolate is not melted completely, microwave it for another 15 seconds or so and stir it again until it's smooth. Allow the glaze to rest for at least 15 minutes. Pour the glaze over the cooled pie and spread it out evenly. Chill the cheesecake uncovered for an hour then cover the pie and chill it for 2 to 24 hours longer. This chocolate-glazed pumpkin pie cheesecake is perfect for a special occasion. To make it look even more special, drizzle it with melted milk or white chocolate as a finishing touch.