Recipe

Chocolate Pumpkin Cheesecake

Published on Wednesday, October 16, 2024
by Jessie Hulsey

Health & Wellness

Servings: 8Prep: 10 minsCook: 1 hourTotal: 1 hour 10 mins

Low FODMAP Chocolate Pumpkin Cheesecake: A Perfect Fall Dessert

Fall is the season of cozy sweaters, warm drinks, and, of course, pumpkin everything! However, indulging in seasonal treats can be tricky if you follow a Low FODMAP diet. That’s where this Chocolate Pumpkin Cheesecake comes in! This rich, creamy dessert combines the flavors of pumpkin and chocolate in a seasonal favorite that won’t cause any digestion issues. Whether you're hosting Thanksgiving or just craving a comforting dessert, this cheesecake is a perfect option. Plus, it’s easier to make than you might think!

Pumpkin Nutrition

Pumpkin is popular once the weather starts to cool, but it’s also a nutritional powerhouse! Low in calories and high in vitamins, it’s a great addition to a healthy diet. Pumpkin is rich in vitamin A, which supports eye health, boosts the immune system, and helps keep your skin looking great. It's also packed with fiber, which can help with digestion. For those on a Low FODMAP diet, canned pumpkin is considered low in ⅓ cup per meal, making it a perfect ingredient for this cheesecake. Just be sure to use pure canned pumpkin puree, naturally Low FODMAP, not pumpkin pie filling, which contains added sugars and spices.

Tips for Best Results

Cheesecake can seem intimidating, but a few simple tips can help ensure your dessert turns out perfectly:

Room Temperature Ingredients: For the smoothest, creamiest texture, make sure your cream cheese, sour cream, and eggs are at room temperature before mixing. Cold ingredients can lead to lumps in the batter.
Avoid Overmixing: When adding the eggs, be gentle and mix just until combined. Overmixing can incorporate too much air into the batter, leading to cracks in the cheesecake as it bakes.
Even Cooking: To help your cheesecake bake evenly and prevent cracking, place a shallow pan of hot water on the lower oven rack. The steam will create a moist environment that keeps the top of your cheesecake smooth.
Cooling: Don’t skip the cooling steps! After baking, let the cheesecake sit on the counter for 10 minutes, and then run a greased butter knife around the edges to prevent sticking. Allow it to cool for an hour before refrigerating for at least 4 hours. This patience pays off with the perfect, creamy texture.

Variations

Here are a few ideas to mix up your Chocolate Pumpkin Cheesecake:

Crust Options: Swap the graham cracker crust for a gingersnap cookie crust to add a warm, spiced flavor that compliments the pumpkin.
Swirled Cheesecake: For a fun twist, make a chocolate pumpkin swirl cheesecake. After pouring the batter into the pan, melt a little extra dark chocolate and swirl it through the top of the cheesecake using a knife or skewer for a marbled effect.
Toppings: While the cheesecake is delicious on its own, adding toppings can make it extra special. Toasted pecans, a drizzle of Low FODMAP chocolate syrup, or even whipped coconut cream can add even more flavor to the dessert.
Mini Cheesecakes: To turn this recipe into mini cheesecakes, use a muffin tin lined with paper cups. Press a small amount of crust into each cup, then fill it with the cheesecake batter. Bake for 15-20 minutes and refrigerate. These make perfect single-serve treats!

FAQ

Is pumpkin really Low FODMAP?

Yes! Pumpkin puree is Low FODMAP in moderate amounts. For this recipe, using 1 cup of pumpkin puree in the batter ensures that the serving size remains within safe limits.

What can I substitute for graham crackers in the crust?

If you need a gluten-free option or want to switch up the flavor, gluten-free gingersnap cookies or gluten-free chocolate wafers are both excellent alternatives. If you're following that diet closely, just make sure the cookies are certified Low FODMAP.

How can I prevent the cheesecake from cracking?

Avoid overmixing the batter, especially after adding the eggs, to prevent cracks. You can also bake the cheesecake with a pan of hot water on the lower oven rack to keep the oven humid and the top smooth. If cracks still happen, don’t worry—just cover them with a drizzle of chocolate or caramel syrup!

How far in advance can I make this cheesecake?

This cheesecake can be made 1-2 days ahead of time. In fact, making it in advance can enhance the flavor as it has time to chill and set. Just be sure to store it covered in the refrigerator until you're ready to serve.

Can I freeze leftovers?

Yes, you can freeze this cheesecake! Wrap individual slices tightly in plastic wrap and store them in an airtight container or freezer bag. They’ll keep for up to 3 months. Thaw in the fridge overnight before enjoying.

Chocolate Pumpkin Cheesecake

This Chocolate Pumpkin Cheesecake combines rich pumpkin flavor with a chocolatey twist, perfect for fall gatherings or anytime you want a sweet treat. With a smooth, creamy texture and a crunchy chocolate graham cracker crust, it's both delicious and gentle on digestion!

Servings: 8 Prep: 10 minsCook: 1 hourTotal: 1 hour 10 mins

AmericanDessert

Ingredients

Crust

1 1/2 cups gluten free chocolate graham cracker crumbs

1/4 cup dark brown sugar

5 tbsp butter melted

1 tsp vanilla extract

1/4 tsp ground cinnamon

1 pinch ground nutmeg

4 Ounce Enjoy Life mini chocolate chips

Cheesecake

24 Ounce lactose free cream cheese, softened

1 cup pumpkin puree

2 tbsp sour cream

1 tsp vanilla extract

2 eggs room temperature

1 cup brown sugar

1 1/2 tbsp cornstarch

2 tsp pumpkin pie spice

Optional toppings: chopped toasted pecans, chocolate drizzle, caramel syrup

Instructions

Preheat your oven to 325°F and prepare a 9-inch springform pan by greasing it thoroughly.

In a mixing bowl, combine the ingredients for the crust (except the chocolate chips) until fully blended. Press this graham cracker mixture into the bottom of the prepared pan, making sure it evenly covers the base and comes about halfway up the sides.

Evenly sprinkle the chocolate chips over the crust.

In a stand mixer or with a hand mixer, beat the cream cheese on medium-high speed for about 2 minutes, until smooth and fluffy.

Add in the pumpkin puree, sour cream, and vanilla extract. Continue mixing until everything is well combined, making sure to scrape down the sides and bottom of the bowl as needed.

Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the bowl between additions to ensure even mixing.

On low speed, blend in the sugar, cornstarch, and pumpkin spice, ensuring everything is fully incorporated.

Pour the prepared cheesecake batter over the crust in the pan.

Bake for 55-60 minutes, or until the center is mostly set but still slightly jiggly.

Remove the cheesecake from the oven and let it sit on the counter for about 10 minutes. Carefully run a greased butter knife along the edges to loosen the cheesecake from the sides of the springform pan.

Allow the cheesecake to cool at room temperature for another hour, then place it in the refrigerator for at least 4 hours before serving.

When ready to serve, you can add toppings like toasted pecans, a drizzle of chocolate or caramel syrup for extra flavor, if desired.

Nutrition Facts

Per serving

Calories
709

Fat
51.0g

Carbs
56.0g

Protein
10.0g

Fiber
2.3g

Sodium
464.0mg

Sugars
45.0g

Sat. Fat
24.0g

Notes

For the best texture, make sure the cream cheese, sour cream, and eggs are at room temperature before starting. This helps everything blend smoothly and prevents lumps in the batter.

Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that could alter the flavor and texture of the cheesecake.

The cheesecake should still have a slight jiggle in the center when you remove it from the oven. It will continue to set as it cools.