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
Scale
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
