Pumpkin Cheesecake with Mocha Top and Bottom

19 ratings
Pumpkin Cheesecake with Mocha Top and Bottom

This holiday season let someone else bring the standard pumpkin pie, while you wow the crowd with a rich and creamy mocha-pumpkin cheesecake. This delicious concoction combines the goodness of organic butter, cream cheese and eggs with the rich flavors of coffee, chocolate and pumpkin—and is surprisingly simple to prepare. 



For crust: Heat oven to 350°F. Melt 3 tablespoons of the butter; combine with crushed grahams and ground coffee. Press into bottom and partially up the sides of a 9-inch springform pan. Bake 10 minutes.

For filling: Use electric beaters at medium speed to cream Neufchatel or cream cheese for 3 to 4 minutes. Gradually beat in sugar and continue beating 2 to 3 minutes. Beat in eggs one at a time. Beat in pumpkin and vanilla.

For cheesecake: Pour filling into crust. Bake until instant thermometer inserted in center reads 160 degrees, 70 to 75 minutes. Cool cheesecake to room temperature, then chill it thoroughly.

For glaze: Melt chocolate and remaining 2 tablespoons butter in double boiler, or a bowl set over a pan of boiling water. Remove from heat; whisk lightly, then whisk in hot coffee. Cool 10 minutes. Press top of cheesecake to even out the surface and “mend” any cracks. Spread chocolate glaze over cheesecake. Decorate with chocolate-covered coffee beans or raisins. Chill to set topping.

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Jessi from Fargo, ND on November 25th, 2013
I'm going to be making this recipe for Thanksgiving and am so very excited!! Thank you!
Terese from Organic Valley on January 20th, 2012
Great question, Sheila. You can make this with "regular" or organic granulated sugar. I wouldn't recommend using the pearl or coarse-grained types, however, for the crystals won't dissolve as well in the cream cheese.
Sheila from Charlotte, NC on January 18th, 2012
Did you use organic sugar with this recipe, or is it too course?
Sue from IL on December 28th, 2011
Where are the nutrition figures: calories, carbs, etc???
Angie at Organic Valley

Hi Sue,
Thanks for writing. Unfortunately we do not have the nutritional breakdowns for most of our recipes. We do have nutrition information for all of the Organic Valley products that are used in our recipes, however.

I hope you enjoy the recipe!

Sandy from on November 12th, 2011
This looks very tempting, even though I'm not usually all that big on cheesecake nowadays. If my schedule ends up being less crazy than I fear it will be, I could make this for Thanksgiving, unless we already have a dessert planned.
corrie from on September 21st, 2010
mocha pumpkin cheesecake with glaze

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