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Copycat Chunkin’ Chocolate Pumpkin Cheesecake Recipe

★★★★★

4.8 from 78 reviews
  • Author: lilan
  • Total Time: 8 hours 10 minutes
  • Yield: 12 servings 1x

Description

This indulgent Copycat Chunkin’ Chocolate Pumpkin Cheesecake combines rich chocolate brownies with creamy pumpkin cheesecake, all topped with a luscious chocolate ganache. A perfect balance of decadent chocolate, warm autumn spices, and smooth pumpkin filling makes this dessert a festive favorite for fall and special occasions.

Ingredients

Scale

Brownie Base

  • 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 powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Crust

  • 2 1/4 cups (302g) Oreo crumbs
  • 4 tbsp (56g) salted butter, melted

Pumpkin Cheesecake Filling

  • 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 ground cloves
  • 1/4 tsp ground ginger
  • 3 large eggs, room temperature

Topping

  • 6 oz (169g | 1 cup) semi-sweet chocolate chips
  • 9 tbsp (120ml) heavy whipping cream

Instructions

  1. Make the Brownies: Preheat oven to 325°F (163°C). In a large bowl, combine melted butter, sugar, and vanilla extract. Beat in eggs one at a time until fully incorporated. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into a prepared baking pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Allow brownies to cool completely before removing from pan.
  2. Prepare the Crust: Mix Oreo crumbs with melted salted butter until all crumbs are moistened. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
  3. Make the Pumpkin Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large mixer bowl, beat cream cheese, sugar, and flour together on low speed until smooth and well combined to minimize air incorporation, which helps prevent cracking. Scrape down bowl sides. Add pumpkin puree, sour cream, vanilla extract, cinnamon, nutmeg, cloves, and ginger, and mix on low speed until evenly combined. Add eggs one at a time, beating gently and scraping the bowl after each addition to ensure smoothness.
  4. Assemble the Cheesecake: Cut cooled brownies into 1-inch squares. Place about 12 brownie chunks evenly over the Oreo crust in the springform pan. Gently spoon the pumpkin cheesecake filling over the brownies, taking care not to displace them.
  5. Baking in Water Bath: Wrap the bottom and sides of the springform pan with aluminum foil to prevent water leakage. Place the springform pan inside a larger roasting pan or baking dish. Pour in enough warm water to come halfway up the sides of the springform pan, being careful not to let water reach the top of the pan or foil. Bake for 1 hour and 20 minutes, until the cheesecake edges are set but the center is still slightly jiggly.
  6. Cooling Process: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open slightly and let it cool inside for another 30 minutes to prevent cracks. Remove from oven and water bath. Refrigerate the cheesecake, still in the pan, for 5-6 hours or preferably overnight until firm.
  7. Prepare Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a microwave or over the stove just until it starts to boil. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes. Whisk the mixture until smooth and glossy.
  8. Final Assembly: Remove the chilled cheesecake from the springform pan and transfer to a serving plate. Arrange any remaining brownie pieces on top of the cheesecake. Drip the chocolate ganache around the edges of the cheesecake and drizzle more on the brownies to create a decadent finish.
  9. Serve and Store: Serve the cheesecake while the chocolate ganache is still warm or refrigerate until ready to serve. Keep well covered in the refrigerator and consume within 4-5 days for best freshness.

Notes

  • Using room temperature eggs and cream cheese ensures a smoother cheesecake batter without lumps.
  • Low speed mixing minimizes air bubbles which helps prevent cracks in the cheesecake.
  • Wrapping the springform pan with foil protects it from the water bath and prevents leaks.
  • The water bath baking method helps achieve a creamy texture by providing moist, even heat.
  • Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can cause cracks.
  • Cut brownies into approximately 1-inch chunks to evenly distribute inside the cheesecake filling.
  • Use full-fat cream cheese and heavy cream for best texture and flavor.
  • Store leftover cheesecake in an airtight container in the fridge to maintain freshness up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Pumpkin Cheesecake, Copycat Cheesecake, Pumpkin Dessert, Fall Dessert, Chocolate Ganache Cheesecake, Brownie Cheesecake

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Find it online: https://cooklilan.com/copycat-chunkin-chocolate-pumpkin-cheesecake-recipe/