Although the pumpkin spice and everything nice season is long behind us, it feels as if it was just yesterday, and again, that it will be here once again tomorrow. How many Fridays until Christmas?
Well, in our house, it doesn’t matter. If we crave pumpkin in March or April, or even July, pumpkin it is! And gingersnaps? There’s no time like the present for that! Oh, and really, chocolate? It’s always the season for chocolate.
Thus, enjoy and reminisce back or anticipate the coming months of holiday bliss: Chocolate Gingersnap Pumpkin Cheesecake.

Chocolate Gingersnap Pumpkin Cheesecake

Crust:
2 cups gingersnap cookies, processed into a sandlike powder (crumbs)
4 Tbs. butter, melted
1 1/2 cups homemade chocolate sauce (or your favorite store-bought brand)

Preheat the oven to 375 degrees. Line a cheesecake pan or tart pan with parchment paper.
Process the gingersnap cookies and melted butter until well combined.
Spread over the base of the parchment lined pan.
Pour the chocolate sauce over the cookie crust.
Bake for about 15 minutes, until bubbling.
Allow to cool.

Filling:
14 oz. canned pumpkin
8 oz. cream cheese, softened to room temperature
3/4 cup brown sugar
1 Tbs. pumpkin pie spice

Add all the filling ingredients to a food processor and puree until nice and smooth.
Once the baked crust has cooled, spread the pumpkin cheesecake mixture over the chocolate in one smooth layer.
Chill for several hours before slicing and serving.

Create a sugar crackled brûlée crust with a torch before serving, if desired.

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