It’s fall and pumpkin recipes are everywhere. I love pumpkins and all the different varieties of winter squash, so I just had to contribute! I wanted to bring you something a bit different than the classic pumpkin pie though, so here’s a creamy and luscious Baked Chocolate Pumpkin Cheesecake for all the pumpkin AND chocolate lovers out there!
Made with a handful of wholesome high-quality ingredients, this dessert is not only super delicious and free of dairy, gluten, and grains, but also quite nutritious.
The Brazil nuts in the crust provide selenium, an important mineral and antioxidant that gives us glowing skin and hair. Other vitamins that contribute to beautiful skin and hair are vitamin E and biotin, both found in large amounts in almonds. Finally, pumpkin is one of the best sources of vitamins A, C and carotenoid antioxidants that protect cells from free radical damage.
While I love no-bake cheesecake recipes like these Pumpkin Cheesecake Bites or this creamy Pumpkin Mousse Cake, some days you just crave that baked cheesecake texture. Although it’s baked, this recipe is pretty easy and fool-proof. In fact, it’s so good I’ve made it twice in the past week! I decided this is what I wanted for my birthday this year–which is today, by the way–so I made a second one with mom’s help last night, which is waiting for us in the fridge, ready to be devoured 😎
There’s a video below showing you step-by-step how to prepare this super easy and decadent baked chocolate pumpkin cheesecake. Hope you enjoy it as much as we did! And if you do try it, don’t forget to leave a comment below or tag me @nutriholist on Instagram or Facebook and let me know what you think.
Watch How To
Baked Chocolate Pumpkin Cheesecake
Ingredients
Crust
- 1/2 cup raw Brazil nuts (walnuts or pecans also work well)
- 1 cup almond flour
- 3 tablespoons pure maple syrup
Filling
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup dates pitted
- 1/3 cup raw cacao powder
- 1 teaspoon pumpkin pie spice {See Notes}
- 1 3/4 cups coconut milk {See Notes}
Chocolate Sauce
- 1/2 cup cacao butter (or coconut oil)
- 1/2 cup raw cacao powder
- 3 tablespoons pure maple syrup
- Pinch of unrefined sea salt
Instructions
- To prepare the crust: Preheat the oven to 350 F. Grind Brazil nuts in a blender or food processor until they turn into a fine meal. Then add almond flour and maple syrup and blend some more until you get a crumbly mixture.
- Line a tall 6-inch or regular 7-inch spring-form pan with parchment paper. Press the crust evenly onto the pan and set aside.
- To prepare the filling: Add all filling ingredients to the blender and blend until smooth. Pour the filling on top of the crust and smooth out the top with a spatula. Bake for about 50 minutes at 350 F until golden on the top and the center is no longer jiggly.
- To prepare chocolate sauce: If using cacao butter, cut it into small chunks. Melt cacao butter in a bowl over a pot of boiling water. Once melted remove from heat. If using coconut oil you can melt it directly over low heat. Mix in the cacao powder, maple syrup, and sea salt and stir until smooth.
- To assemble: Remove cake from the oven and let it cool. Cover with chocolate sauce and refrigerate overnight.
- Serve chilled, topped with sliced almonds, shaved chocolate, or whipped coconut cream and enjoy!
Notes
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon allspice
- 1/8 teaspoon freshly ground nutmeg
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