Layered Pumpkin-Chocolate Cheesecake

230 24 servings, 1 square (59 g) each
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24 servings, 1 square (59 g) each

Combine two favourite fall flavours - pumpkin and chocolate - to make this easy 2-brick PHILLY cheesecake.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Bake 10 min.; cool.
  • Mix eggs, pumpkin, sugar and spices until blended. Beat cream cheese in medium bowl with mixer until light and fluffy. Add pumpkin mixture; mix just until blended. Pour over crust.
  • Bake 23 to 25 min. or until centre is set; cool completely.
  • Microwave chocolates and half-and-half in microwaveable bowl on MEDIUM 1-1/2 min. or until chocolates are almost melted, stirring after 1 min.; stir until completely melted. Spread over cheesecake.
  • Refrigerate 2 hours or until firm. Use foil handles to lift cheesecake from pan before cutting into squares.


Prepare using gingersnap cookie crumbs.


  • 24 servings, 1 square (59 g) each

Nutritional Information

Serving Size 24 servings, 1 square (59 g) each
Calories 210
% Daily Value
Total fat 13g
Saturated fat 8g
Cholesterol 50mg
Sodium 180mg
Carbohydrate 20g
Dietary fibre 1g
Sugars 15g
Protein 3g
Vitamin A 35 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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