Chocolate Pumpkin Cheesecake

Making cheesecake has always been a balancing act; indulgent yet simple, rich but delicate. Add pumpkin and chocolate, and it becomes autumn distilled. For those navigating chewing or swallowing challenges, the silky density of this cheesecake is also a gift. When baked with intention, cheesecake holds together gently and dissolves without effort, making it one of the most naturally dysphagia-friendly desserts around.

Why It Works

Pumpkin purée gives the cheesecake body and moisture while lightening the texture that pure cream cheese alone can make too heavy. Together, they form a custard-like base that cuts cleanly but melts instantly in the mouth: easy to portion, easy to trust. A splash of vanilla is the final piece for tying in my secret ingredient: orange zest. Adding just the zest of the orange introduces the citrus oils that carry the flavor, while avoiding juice that can be tougher for reflux and will curdle your dairy.

IDDSI Level 4 Pureed Chocolate Pumpkin Cheesecake Recipe

This Chocolate Pumpkin Cheesecake captures the flavor of the holidays in a smooth, spoonable form. Blended to a Level 4 (Puréed) consistency, it holds its shape while offering a melt in your mouth creaminess. The mix of pumpkin and chocolate brings gentle warmth and richness; an easy, festive dessert that feels special without being heavy.

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Prep Time 25 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 5

Course: Dessert

Cuisine: American, Comfort

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz cream cheese or dairy-free alternative
• ½ cup pumpkin purée
• ¼ cup cocoa powder
• ¼ cup sugar or maple syrup
• 1 cup milk or plant-based milk
• 2 tsp cornstarch
• ½ tsp finely grated orange zest no juice
• 1 tsp vanilla extract
• Pinch salt
• ½ cup crushed graham crackers and a liquid to pregel with

Equipment

• 5 Ramekins or silicone molds to serve on plates
• Mixing bowl
• Electric mixer or whisk
• Rubber spatula

Method

 

1. Pregel your graham cracker crumbs by slowly adding a splash of milk, cream, water, ensuring that you moisten all of the crumbs without creating pools of liquid. Cover and refrigerate while you make your filling.
2. Zest the orange and place zest in a small bowl with the vanilla to infuse. In another small bowl, whisk cornstarch into cold milk until smooth. Set aside.
3. In a medium saucepan over low-medium heat, whisk cream cheese, pumpkin, cocoa, and sugar until melted and smooth.
4. Slowly whisk in the cornstarch slurry. Cook, stirring frequently, 5 to 7 minutes until the mixture thickens, just below a simmer when the surface starts to release slow small bubbles. Remove from heat. Stir in vanilla and a pinch of salt.
5. Transfer to small ramekins or serving cups. Cool to room temperature, then refrigerate until softly set (at least 1-2 hours). Add the pregelled graham crackers on top.

Notes

Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok).

Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate.

Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level.

Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.