38 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 12
  • 1 Rating Star 3
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 0 Rating Star 2

This pie is anything but basic thanks to its dreamy pumpkin-cheesecake filling and chocolate cookie crust. A dark chocolate glaze doesn't hurt either.

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Ingredients

Directions

  • Preheat oven to 350°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.

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  • 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.

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  • 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.

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  • 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.

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Make-Ahead Directions:

Prepare as directed. Cover and chill for up to 48 hours.

Nutrition Facts

650 calories, 31 g fat (13 g saturated fat, 4 g polyunsaturated fat, 9 g monounsaturated fat), 114 mg cholesterol, 586 mg sodium, 85 g carbohydrates, 5 g fiber, 51 g sugar, 9 g protein.

Reviews (2)

Most helpful positive review

10/07/2013
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*

Most helpful critical review

10/07/2013
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*
38 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 12
  • 1 Rating Star 3
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 0 Rating Star 2
10/07/2013
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*
11/04/2016
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