Pumpkin Chorizo Cheesecake with Chocolate Gingersnap Crust

Pumpkin Chorizo Cheesecake with Chocolate Gingersnap Crust

Pecola Nunn – Ivy Tech- East Chicago Campus – 2013 Chorizo Contest

Prep Time: 15 min.
Start to Finish: 45 min.
1 Cheesecake



  • 1 1/2 cup ginger snaps crumbs
  • 3 TBSP cocoa powder
  • 5 tablespoons melted butter
  • 1 TBSP white sugar


  • 1 3/4 cup of dark brown sugar
  • 3- 8 oz. packages of cream cheese, softened
  • 1 TBSP vanilla extract
  • 3 large eggs
  • 1/4 cup El Popular Chorizo Original
  • 1 Can of 100% pure pumpkin
  • 2 tsp. pumpkin pie spice
  • 2 TBSP cornstarch



Preheat oven to 350 degrees.

  1. In a sauté pan cook the chorizo and drain grease. Let cool.
  2. Combine ginger snaps, sugar, cocoa powder and melted butter in a small bowl.
  3. Pour crust mixture into a 9 inch spring form pan. Pat down into pan bringing mixture up 2/3rds up the pan.
  4. Put in oven for 5-7 minutes.
  5. Take out set aside to cool.
  6. Drop oven temp down to 325 degrees.
  7. In a large bowl combine cream cheese, and brown sugar until light in fluffy with hand mixer.
  8. Mix in pumpkin, vanilla, pumpkin spice, and chorizo in a medium bowl
  9. Stir pumpkin mixture into cream cheese
  10. Mix in eggs and cornstarch just until combined.
  11. Pour filling into cooled crust.
  12. Bake for 1 hour and 15 minutes until it looks set. At the last 30 minutes crack oven door or turn oven off and let cheesecake sit in oven.
  13. Cool and refrigerate for 4 hours before cutting and serving.

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