I wasn’t sure if pumpkin + chocolate would taste good together, but in this dessert it works.
Originally, I was planning on making a vanilla swirled pumpkin cheesecake, but since I was working with natural sweeteners my first attempt at the vanilla “cheesecake” didn’t turn out very white– it was more of a beige color, which provided very little contrast against the pumpkin layer.
So, I decided to see how pumpkin and chocolate would work together for a Halloween-inspired treat. I love how the chocolate swirled layer looks like a spiderweb against the naturally orange cheesecake! Even though this “cheesecake” is dairy-free, it tastes unbelievably creamy and has the perfect amount of pumpkin flavor. The chocolate topping is mostly there for looks, but I think its flavor compliments the creamy pumpkin filling quite nicely.