Introduction

This Copycat Chunkin’ Chocolate Pumpkin Cheesecake combines rich chocolate brownies with a creamy pumpkin-spiced cheesecake filling. Topped with a luscious chocolate ganache and brownie chunks, it’s a decadent dessert perfect for fall gatherings or any celebration.

The image shows a round cake with three clear layers and glossy chocolate topping. The bottom layer is a dark black crust, the middle layer is thick and creamy light brown, and the top layer is fully covered with many irregular dark brown brownie pieces dripping with shiny dark chocolate sauce. The cake sits on a white scalloped cake stand with some chocolate drips falling down the sides. The background has small orange pumpkins and a white bowl with more brownie pieces, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (336g) unsalted butter, melted
2 cups (414g) sugar
2 tsp vanilla extract
4 eggs
1 1/2 cup (195g) all-purpose flour
3/4 cup (85g) natural unsweetened cocoa
1/2 tsp baking powder
1/2 tsp salt
2 1/4 cups (302g) Oreo crumbs
4 tbsp (56g) salted butter, melted
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
15 oz can pureed pumpkin
1/4 cup (58g) sour cream
1/2 tbsp vanilla extract
2 tsp ground cinnamon
3/4 tsp ground nutmeg
3/4 tsp cloves
1/4 tsp ginger
3 large eggs, room temperature
6 oz (169g | 1 cup) semi-sweet chocolate chips
9 tbsp (120ml) heavy whipping cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine melted unsalted butter, 2 cups sugar, vanilla extract, and 4 eggs. Mix well.
Step 2: In a separate bowl, whisk together 1 1/2 cups flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients and mix until combined. Pour the batter into a greased 9×13 inch pan and bake for 25-30 minutes or until a toothpick comes out clean. Let the brownies cool completely.
Step 3: For the crust, mix Oreo crumbs with melted salted butter until well combined. Press evenly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the cheesecake filling.
Step 4: Reduce oven temperature to 300°F (148°C). In a large mixer bowl, beat cream cheese, 1 cup sugar, and 3 tablespoons flour on low speed until smooth. Scrape the bowl sides.
Step 5: Add pureed pumpkin, sour cream, vanilla extract, and spices (cinnamon, nutmeg, cloves, ginger) to the cream cheese mixture. Mix on low speed until combined.
Step 6: Add the 3 large eggs one at a time, beating slowly and scraping the bowl after each addition. Set the filling aside.
Step 7: Cut the cooled brownies into approximately 1-inch squares. Place about 12 brownie pieces evenly on the Oreo crust in the springform pan.
Step 8: Gently spoon the cheesecake filling over the brownies, spreading evenly without displacing them.
Step 9: Place the springform pan wrapped in aluminum foil inside a larger pan. Pour warm water into the larger pan to come halfway up the sides of the springform pan, making a water bath. Make sure water does not reach above the foil edge.
Step 10: Bake the cheesecake for 1 hour and 20 minutes. The edges should be set and the center slightly jiggly.
Step 11: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door and let it sit for another 30 minutes.
Step 12: Remove the cheesecake from the oven and water bath. Refrigerate uncovered until firm, at least 5-6 hours or overnight.
Step 13: When firm, remove cheesecake from the springform pan and place on a serving plate. Arrange remaining brownie pieces on top.
Step 14: To make the fudge topping, place semi-sweet chocolate chips in a heatproof bowl. Heat heavy whipping cream until it just begins to boil, then pour it over the chocolate. Let sit 2-3 minutes, then whisk until smooth.
Step 15: Drip the chocolate ganache around the edges of the cheesecake and drizzle on top of the brownies.
Step 16: Serve the cheesecake while the chocolate is warm or refrigerate until ready to serve.

Tips & Variations

Use room temperature ingredients for a smoother cheesecake batter and to prevent cracking.
For a gluten-free version, substitute the flour with a gluten-free baking mix and use gluten-free cookies for the crust.
Add chopped nuts like pecans or walnuts to the cheesecake filling or brownie chunks for extra crunch.
To intensify the chocolate flavor, use dark chocolate chips instead of semi-sweet.
Make sure to cool the brownies completely before cutting and adding to avoid melting into the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. Reheat slices briefly at room temperature to soften the ganache slightly before serving, or enjoy chilled straight from the fridge.

How to Serve

A dessert shows three clear layers on a white scalloped plate. The bottom layer is a dark crumbly crust, the middle layer is thick and orange-yellow with a smooth texture, and the top has many pieces of chocolate brownie covered in glossy, dripping chocolate sauce that flows down the sides. The plate sits on an orange cloth, with small chocolate chips and tiny pumpkin-shaped candies scattered around on a white marbled surface. Two small pumpkins are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal to prepare a day in advance. Refrigerate it overnight to allow the flavors to meld and the texture to set perfectly.

Can I substitute canned pumpkin with fresh pumpkin?

Yes, but ensure that fresh pumpkin is cooked and pureed until smooth. Use the same amount as canned pumpkin for best results.