Pumpkin Chocolate Cheesecake Recipe
If you adore the cozy flavors of autumn and crave a dessert that perfectly bridges indulgence with seasonal charm, then this Pumpkin Chocolate Cheesecake will absolutely steal your heart. Imagine a luscious cream cheese filling, kissed with warm spices and velvety pumpkin puree, all resting atop a rich Oreo crust, finished with a glossy, decadent layer of chocolate ganache. This dessert isn’t just a treat—it’s a celebration of fall in every bite, capturing the best of pumpkin and chocolate in one irresistible creation.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Pumpkin Chocolate Cheesecake plays a vital role— from the creamy texture of full-fat cream cheese to the spice blend infusing warmth and depth, and the Oreo crust that adds a delightful crunch. These simple yet essential components come together beautifully to create a cheesecake that’s both comforting and indulgent.
- Oreo cookies (25): Using both wafers and filling gives the crust that perfect chocolatey crunch and sweetness.
- Unsalted butter (1/4 cup, melted): Holds the crumbly crust together with a rich buttery flavor.
- Granulated sugar (3/4 cup): Sweetens the cheesecake filling evenly without overpowering pumpkin’s natural taste.
- Brown sugar (1/2 cup): Adds a deep caramel-like sweetness that enhances the autumn spices.
- Cinnamon (1 teaspoon): Brings a classic warmth and spicy aroma that pairs perfectly with pumpkin.
- Ground ginger (1/2 teaspoon): Offers a subtle zing that brightens the spice profile.
- Ground nutmeg (1/4 teaspoon): Infuses a slightly nutty and sweet spice essential in pumpkin recipes.
- Ground cloves (1/4 teaspoon): Adds a rich and bold spice note, balancing the sweetness beautifully.
- Cornstarch (1 tablespoon): Helps the filling set nicely with a smooth, creamy texture.
- Full-fat cream cheese (24 ounces, room temperature): The star ingredient creating that signature cheesecake creaminess.
- Pumpkin puree (1 3/4 cups): Provides vibrant color and moistness—make sure it’s not pumpkin pie filling.
- Sour cream (3 tablespoons, room temperature): Adds a slight tang and extra creaminess for a velvety bite.
- Large eggs (3, room temperature): Bind all ingredients together while giving the cheesecake structure.
- Boiling water: Necessary for the water bath method to ensure gentle, even baking.
- Dark chocolate (4 ounces): The rich, bittersweet chocolate used in the ganache topping.
- Heavy cream (1/2 cup): Makes the ganache perfectly smooth and glossy.
How to Make Pumpkin Chocolate Cheesecake
Step 1: Prepare the Pan and Oven
Start by wrapping the outside of your springform pan in multiple layers of aluminum foil, making sure every seam is secure. This protects your cheesecake from any water seeping in during the water bath baking. Then preheat your oven to 350°F (180°C) to get it ready for the crust and filling.
Step 2: Make the Oreo Crust
Place your Oreos—both the wafer and cream fillings—into a food processor and pulse until crumbly. No processor? No worries! Just pop them in a freezer bag and crush with a rolling pin. Mix these crumbs with melted butter until the texture feels like damp sand. Press this mixture firmly into the bottom of your foil-wrapped pan, creating a slight lip at the edges, and bake it for 8 minutes to set the base.
Step 3: Mix the Spiced Pumpkin Filling
In a medium bowl, whisk together both sugars, cinnamon, ginger, nutmeg, cloves, and cornstarch until lump-free. In a larger bowl, beat the cream cheese until luxuriously smooth, add the sugar-spice blend, and mix until creamy. Slowly incorporate pumpkin puree and sour cream, then one egg at a time, keeping the mixer at low speed. Stop as soon as everything is just combined to avoid overmixing.
Step 4: Bake Using the Water Bath
Pour your luscious filling over the pre-baked crust in your prepared pan. Set this pan into a larger roasting dish and carefully pour boiling water about 1 inch deep around it. This bath ensures gentle, even baking to prevent cracks. Bake for 50 to 60 minutes, until the top looks set but still a bit wobbly in the center, like a softly jiggling Jello bowl.
Step 5: Cool and Chill Thoroughly
Once out of the oven, leave the cheesecake in the water bath pan until the water cools to lukewarm, then remove and allow the cheesecake to reach room temperature. Finally, cover it and chill in the fridge for at least 6 hours, ideally overnight—this step is crucial for the flavors to meld and the texture to firm up nicely.
Step 6: Prepare and Add the Chocolate Ganache
Chop your dark chocolate finely and place it in a heat-proof bowl. Gently heat the heavy cream until almost boiling, pour it over the chocolate, and let it sit for a few minutes before whisking to glossy perfection. If some pieces remain unmelted, pop the bowl in the microwave briefly on medium power and whisk again. Pour this silky ganache over your chilled cheesecake, smoothing it out and allowing it to drip tantalizingly over the edges. Chill again until set.
How to Serve Pumpkin Chocolate Cheesecake
Garnishes
Elevate your Pumpkin Chocolate Cheesecake with a dollop of freshly whipped cream, a sprinkle of crushed toasted pecans, or a dusting of cinnamon or cocoa powder. These simple additions add texture and a pop of color, enhancing both flavor and presentation.
Side Dishes
This cheesecake pairs wonderfully with light, fresh accompaniments like a crisp apple salad or tangy cranberry sauce. The contrast between creamy and fruity keeps the palate refreshed and highlights the dessert’s rich spices.
Creative Ways to Present
Slice your Pumpkin Chocolate Cheesecake into generous wedges and serve on rustic wooden platters for a cozy fall vibe, or plate individual portions in clear glassware with layers of whipped cream and crushed Oreos for a fun parfait twist. Garnish each slice with a small cinnamon stick or a drizzle of caramel sauce to bring elegance and flair.
Make Ahead and Storage
Storing Leftovers
Pumpkin Chocolate Cheesecake keeps beautifully in the fridge for up to 4-5 days. Be sure to cover it tightly with plastic wrap or store in an airtight container to keep it moist and prevent the cake from absorbing other fridge odors.
Freezing
You can freeze this cheesecake for up to 2 months. Wrap it well in plastic wrap and then aluminum foil to protect it from freezer burn. Thaw it in the refrigerator overnight before serving to maintain the creamy texture.
Reheating
Since this cheesecake is best served chilled, reheating isn’t recommended. However, if you prefer a slightly softened dessert, let it sit at room temperature for 15-20 minutes before slicing for easier handling and a melt-in-your-mouth experience.
FAQs
Can I use regular pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the cheesecake. Pure pumpkin puree lets you control the spices and sweetness exactly.
Why do I need to bake the cheesecake in a water bath?
The water bath gently cooks the cheesecake, preventing cracks and ensuring a creamy, even texture by maintaining steady, moist heat around the pan during baking.
Can I substitute the Oreo crust with a graham cracker crust?
Absolutely! While the Oreo crust adds a lovely chocolatey crunch, graham cracker crust makes a classic alternative that pairs well with the pumpkin and chocolate flavors.
What type of chocolate works best for the ganache?
Use good-quality dark or semi-sweet chocolate with at least 60% cocoa content for the best balance of bitterness and sweetness to complement the pumpkin filling.
How do I avoid cracks on the cheesecake surface?
Using a water bath, not overmixing the batter, and cooling the cheesecake slowly at room temperature before chilling all help prevent cracking and keep the top smooth.
Final Thoughts
This Pumpkin Chocolate Cheesecake is one of those special desserts that feels like a warm hug on a plate—a perfect mix of pumpkin comfort and rich chocolate elegance. Whether you’re sharing it at a festive gathering or enjoying a quiet moment by yourself, it promises to bring smiles and maybe even a few happy sighs. Trust me, once you try this recipe, it will become your go-to fall favorite to impress friends and family alike!
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Pumpkin Chocolate Cheesecake Recipe
- Total Time: 7 hours 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Chocolate Cheesecake combines a rich Oreo cookie crust with a creamy pumpkin-spiced cheesecake filling, topped with a smooth and decadent dark chocolate ganache. Perfect for fall gatherings or holiday desserts, it features classic autumn spices balanced by indulgent chocolate, creating a luxurious and festive treat.
Ingredients
Crust
- 25 Oreo cookies (wafers and filling)
- 1/4 cup unsalted butter (56 grams), melted
Cheesecake Filling
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup brown sugar (100 grams)
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon cornstarch
- 24 ounces full-fat cream cheese (680 grams), room temperature
- 1 3/4 cup pumpkin puree (420 ml), NOT pumpkin pie filling
- 3 tablespoons sour cream, room temperature
- 3 large eggs, room temperature
Ganache
- 4 ounces dark chocolate (112 grams), chopped
- 1/2 cup heavy cream (120 ml)
Other
- Boiling water (for the water bath)
Instructions
- Prepare the springform pan: Wrap the outside of the springform pan in aluminum foil 3-4 times, ensuring the bottom and sides are fully covered to prevent leaking during the water bath baking.
- Preheat the oven: Set your oven to 350°F (180°C or 160°C fan-forced) to preheat while you prepare the crust and filling.
- Make the Oreo crust: Place the Oreo cookies (including filling) into a food processor and pulse to fine crumbs, or crush them in a freezer bag with a rolling pin. Mix crumbs with melted butter until the texture resembles damp sand. Press the mixture firmly into the bottom of the springform pan, creating a slight lip around the edge for stability.
- Bake the crust: Bake the crust for 8 minutes in the preheated oven, then remove and keep the oven on.
- Mix dry ingredients for filling: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and cornstarch, stirring to eliminate lumps.
- Beat the cream cheese: In a large bowl, beat cream cheese until smooth and soft. Gradually add the sugar and spice mixture, blending until creamy and well combined. Scrape down sides and bottom of the bowl to ensure even mixing.
- Add pumpkin and sour cream: With the mixer on low speed, beat in pumpkin puree and sour cream until evenly combined.
- Incorporate eggs: Continue mixing on low speed, adding eggs one at a time. Stop immediately once eggs are combined to avoid overmixing.
- Prepare the water bath: Place the foil-wrapped springform pan inside a large roasting pan. Pour the cheesecake filling over the crust, smoothing the top with a spatula.
- Add boiling water: Carefully pour about 1 inch (2 cm) of boiling water into the roasting pan around the springform pan to create a water bath that will promote gentle, even baking.
- Bake the cheesecake: Place the roasting pan with the cheesecake in the oven and bake for 50-60 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble, similar to a slightly jiggly bowl of Jello.
- Cool the cheesecake: Remove the roasting pan from the oven and let the cheesecake cool in the water bath until the water is lukewarm. Then remove the springform pan (still wrapped in foil) from the water bath and cool to room temperature on a wire rack.
- Chill: Cover the cheesecake loosely with foil and refrigerate for at least 6 hours or overnight to set properly.
- Make the chocolate ganache: Chop the dark chocolate finely and place in a heatproof bowl. Heat the cream until just about to boil, then pour over the chocolate. Let sit for 2-3 minutes, then whisk until smooth. If needed, microwave in 30-second bursts on medium power to fully melt the chocolate, whisking between intervals.
- Unmold cheesecake: Remove the chilled cheesecake from the fridge. Run a thin knife along the edge to loosen, then unclamp and remove the springform pan. If condensation appears on top, gently blot with a paper towel.
- Apply ganache: Pour the ganache over the cheesecake, spreading evenly. Allow it to drip over the edges for an elegant look if desired.
- Set ganache: Return the cheesecake to the fridge to let the ganache fully set before serving.
- Serve: Use a sharp, thin knife to slice the cheesecake, wiping the knife clean between cuts to maintain neat slices. Ensure each slice is cut through the crust for clean separation.
Notes
- Use full-fat cream cheese and pumpkin puree for best texture and flavor; avoid pumpkin pie filling which contains added sugars and spices.
- Room temperature ingredients help achieve a smooth, lump-free filling.
- Wrapping the springform pan well with foil is critical to prevent water leakage during the water bath baking.
- Baking with a water bath ensures gentle heat and prevents cracking on the cheesecake surface.
- Letting the ganache set fully in the fridge improves the glossy finish and helps with clean slicing.
- For a dairy-free version, substitute cream cheese, sour cream, and heavy cream with suitable plant-based alternatives.
- Store leftover cheesecake in the refrigerator, tightly covered, for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 240 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: pumpkin cheesecake, chocolate ganache, Oreo crust, autumn dessert, fall recipe, Halloween dessert, Thanksgiving cheesecake
