If you haven’t yet tried pumpkin and chocolate together, then you’re in for a treat with this awesome low carb Pumpkin Chocolate Marbled Cheesecake! Rich and creamy keto pumpkin cheesecake with ribbons of chocolate cheesecake running through it, nestled above a crunchy chocolate cookie crust – it’s a cheesecake lover’s dream.
This keto pumpkin chocolate marbled cheesecake is my favorite to date (even more so then my pumpkin cheesecake with maple bacon crust and white chocolate caramel!) mostly because the flavors and textures are just so on point. The velvety chocolate crust is the perfect foil for the dense and creamy cheesecake layer, which is firm but also melts in your mouth like a good keto cheesecake should.
I tested it on some friends and they couldn’t believe it was low carb, which is always the best feedback I can get on a keto recipe that I’m testing to share with you here on the blog. ? ? ?
If you’re leery of the chocolate and pumpkin combo, I can assure you that it’s perfection. I didn’t overdo it on the traditional pumpkin spices, so it’s got lots of rich pumpkin flavor, but not a ton of the spices that you would typically see in a pumpkin pie or cheesecake that might compete with the chocolate.
The earthy sweetness of the pumpkin layer goes great with the rich chocolate swirl and crunchy chocolate cookie crust in this low carb pumpkin chocolate marbled cheesecake – it really is fabulous so I hope you’ll trust me and try it!!!
There was a little cracking as this low carb cheesecake cooled, which I don’t personally mind – but if yours cracks and it ruins the presentation for you (or if you just love chocolate like me,) you can melt some low sugar dark chocolate (Lindt 90% works well) and put it into a plastic baggie. Then just cut a tiny part of the tip off and drizzle it over the entire cake before cutting, or after plating like I did in the photo below!
Not going to lie, the extra chocolate makes this keto pumpkin cheesecake even better – but I prefer the melted chocolate still soft, because once you chill the cheesecake again the chocolate hardens and I didn’t like the texture as much as when it was drizzled on right before serving.
The melted chocolate drizzle is optional, and nutrition info would be tough to calculate since the amount per slice varies (the numbers also vary based on the brand used), so if you opt to go for it be sure to account for any extra carbs.
I made this keto pumpkin chocolate marbled cheesecake two days before we left for a visit to the U.S. for 3 1/2 weeks. We shared some with friends, but I also froze a big wedge of it to see how it would taste when we got back. I was glad we did because it was the only edible thing in the house when we returned – so I thawed it out for breakfast the first morning we were home.
I’m happy to report that this keto pumpkin cheesecake was still fantastic! I would say that the texture was slightly softer and creamier than when fresh, but it was barely noticeable and not at all unpleasant. So if you want to bake this in advance and freeze it in portions or even whole for a party, then I can tell you with confidence that it will work well.
Can’t wait for you guys to try this awesome keto pumpkin chocolate marbled cheesecake out and report back!
Keto Pumpkin Chocolate Marbled Cheesecake Recipe Video ??
Keto Pumpkin Chocolate Marbled Cheesecake Recipe Notes:
- Your total carbs will vary greatly depending on the cream cheese you use. Philly has started using more fillers in their cream cheese so it is 2g carbs per serving instead of 1g like it used to be. I’ve found that the organic brands of cream cheese (and heavy cream too btw) have less fillers and therefore less carbs per serving, so if your wallet can handle the price difference go for the organic or any brand that still reads 1g carbs per serving. If you use a brand with 2g per serving, increase the net carbs per slice by about 1.5g.
- I mentioned it in the post above, but in case you skipped it the drizzled chocolate isn’t included in the nutrition info as it’s optional and the carbs will depend on what brand you use and how much you put on. I recommend drizzling it right before serving, as it hardens when chilled and in my opinion ruins the texture of the cheesecake if done beforehand.
- I baked this pumpkin chocolate marbled cheesecake in a water bath, which I recommend for best results. Just be sure that your springform pan locks tight, and create an extra barrier by nesting the pan inside a wrap of tinfoil to make sure no water makes it into the pan. If you’re not sure how to do that, just click “how to bake a cheesecake in a water bath” for photos and methods.
For the Crust:
- 6 Tbsp butter
- 1/2 cup erythritol sweetener
- 2 cups almond flour
- 3 Tbsp unsweetened cocoa powder
- pinch of salt
For the Filling:
- 32 oz cream cheese, softened
- 1 1/2 cups erythritol sweetener
- 5 eggs
- 29 oz can packed pumpkin puree
- 1 Tbsp vanilla extract
For the Pumpkin filling add:
- 1 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
For the Chocolate filling add:
- 2 Tbsp unsweetened cocoa powder
For the Crust:
- Combine the crust ingredients and mix well.
- Press firmly into a 10 inch springform pan and up the sides about 1 inch.
- Bake at 375 degrees for 8 minutes. Cool.
For the Filling:
- Cream the cheese and sweetener until fluffy.
- Add eggs one at a time, beating well after each.
- Add pumpkin and vanilla and beat until smooth.
- Remove 1 cup batter.
- Add 2 Tbsp cocoa to the 1 cup batter and stir until combined.
- Add pumpkin filling spices to the remaining (non-chocolate) batter and beat well.
- Pour the pumpkin spiced batter into the pan.
- Drop the chocolate flavored batter by large spoonfuls onto the pumpkin batter in random circles around the top.
- Swirl lightly through the batter with a butter knife to create the marbled pattern.
- Reduce oven heat to 325. Cover the sides of the pan with foil and place in a larger baking dish. Place the pans in the oven on the middle rack. Pour boiling water into the larger dish until it comes halfway up the side of the cheesecake pan.
- Bake at 325 degrees (F) for 1 1/2 hours. Turn off oven and open the door partially. Leave the cheesecake in for another hour.
- Remove carefully so you don’t spill the water. Take the cheesecake pan out of the water, remove the foil from around it and chill overnight.
- After the cake has chilled, run a butterknife around the inside rim of the pan to release the cake. Pop open the springform pan and carefully remove the cake.
- Slice and serve chilled.
- Optional garnish: drizzle melted chocolate over the top before serving.
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Serving Size: 1/16th
- Calories: 362
- Fat: 31
- Carbohydrates: 6.5g net
- Protein: 11
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