Marbled Pumpkin Chocolate Cheesecake (Gluten-Free & Ridiculously Good)

I’ve always believed food tastes better when it brings a little comfort.

Growing up, cheesecake was that one dessert I looked forward to during family gatherings, but it wasn’t always an option for me once I went gluten-free.

So, I started playing around with recipes until I hit the jackpot—this marbled pumpkin chocolate cheesecake. It’s creamy, rich, and totally gives you those warm fall vibes in every bite.

Plus, it’s loaded with real ingredients you can grab at your local farmer’s market or grocery store.

Tips for Success

• Pumpkin Tip: If you can get your hands on a fresh sugar pumpkin, roast it and puree it for maximum flavor.
• Chocolate Swirls: Don’t overmix when swirling, or you’ll lose the marbled look.
• Variations:
  • Use dairy-free cream cheese and chocolate for a dairy-free version.
  • Swap out pumpkin for sweet potato if that’s more your jam.

Serving Suggestions

Serve slices with a dollop of whipped cream and a sprinkle of cinnamon. For extra flair, drizzle a little melted chocolate on top. Perfect for Thanksgiving, Friendsgiving, or just a cozy night in.

Marbled Pumpkin Chocolate Cheesecake

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• Author: Judy Goudy
• Total Time: 1 hour 20 minutes
• Yield: 10 slices 1x
• Diet: Gluten Free

Print Recipe

Description

A creamy, gluten-free cheesecake with rich chocolate and spiced pumpkin layers, swirled together for the perfect fall dessert.

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Ingredients

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Crust:

• 1 ½ cups gluten-free graham cracker crumbs
• ¼ cup melted unsalted butter
• 2 tbsp granulated sugar

Filling:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp pure vanilla extract
• 3 large eggs
• 1 cup pumpkin puree (fresh or canned)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup semi-sweet chocolate chips, melted

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Instructions

1. Preheat & Prep
   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set it aside.
2. Make the Crust
   Mix the gluten-free graham cracker crumbs, melted butter, and sugar in a bowl until it feels like damp sand. Press this mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
3. Whip Up the Cheesecake Base
   In a large bowl, beat the softened cream cheese and sugar until smooth. Add in the vanilla and eggs, one at a time, mixing well after each addition.
4. Divide & Flavor
   Pour half the cheesecake mixture into a separate bowl. Stir in the pumpkin puree, cinnamon, and nutmeg into one half. In the other half, gently fold in the melted chocolate.
5. Layer & Swirl
   Alternate dollops of pumpkin and chocolate mixtures in the crust. Use a knife or skewer to swirl them together, creating a marbled effect.
6. Bake It
   Place the pan on a baking sheet and bake for 50-60 minutes, or until the center is just set. Turn off the oven and crack the door open slightly, letting the cheesecake cool gradually for about an hour. This helps prevent cracking.
7. Chill Out
   Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.

Notes

Refrigerate overnight for best texture. You can freeze leftovers for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 210mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 85mg