Pumpkin Chocolate Cheesecake Pie Be the first to rate & review! Chocolate, pumpkin, and cheesecake combine in this delicious pie recipe that's perfect for Thanksgiving or any other occasion. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 14 mins Chill Time: 2 hrs Bake Time: 1 hrs Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Deep Dish Pie Pastry, below 12 ounce cream cheese, softened (1-1/2 8-oz. pkgs.) ¼ cup granulated sugar 1 egg, lightly beaten ¾ cup finely chopped semisweet chocolate or miniature chocolate pieces 1 15 ounce can pumpkin ⅔ cup packed brown sugar 2 teaspoon pumpkin pie spice 4 eggs, lightly beaten ¾ cup half-and-half or light cream Chopped chocolate (optional) Pastry for Deep-Dish Pie 1 ½ cup all-purpose flour ¼ teaspoon salt ½ cup shortening 4 tablespoon cold water Directions Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate. Pastry for Deep-Dish Pie In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, until all of the flour mixture is moistened. Shape into a ball. Rate it Print Nutrition Facts (per serving) 583 Calories 35g Fat 59g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 583 % Daily Value * Total Fat 35g 45% Saturated Fat 17g 85% Cholesterol 187mg 62% Sodium 262mg 11% Total Carbohydrate 59g 21% Total Sugars 35g Protein 12g Vitamin C 2.4mg 12% Calcium 121.2mg 9% Iron 3.6mg 20% Potassium 342mg 7% Folate, total 72.6mcg Vitamin B-12 0.7mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.