I love this cheesecake because it’s a beautiful balance of flavors and textures—creamy, crunchy, and chocolatey all at once. The pumpkin spice adds a comforting warmth, while the dark chocolate ganache takes it over the top. I also appreciate that it can be made ahead, making it stress-free for entertaining. Plus, the mousse-like texture makes it feel light and luxurious despite being so decadent.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Oreo Crust 25 Oreo cookies, wafers and filling 1/4 cup unsalted butter (56 grams), melted
Pumpkin 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 boiling water, for the water bath
Chocolate Ganache 4 ounces dark chocolate (112 grams), or semi-sweet 1/2 cup heavy cream (120 ml), or whipping cream
Directions
I wrap the outside of my 9-inch springform pan in aluminum foil at least 3–4 times to ensure it’s completely sealed for the water bath.
I preheat the oven to 350°F (180°C or 160°C for fan-forced ovens).
For the Oreo Crust: 3. I pulse the Oreos (with filling) in a food processor until they’re fine crumbs. Alternatively, I crush them in a freezer bag with a rolling pin. 4. I mix the crushed cookies with melted butter until the texture resembles damp sand. 5. I press the mixture into the bottom of the prepared pan, creating a small lip around the edge. 6. I bake the crust for 8 minutes, then remove it from the oven while keeping the oven on.
For the Filling: 7. In a bowl, I stir together the granulated sugar, brown sugar, spices, and cornstarch. 8. In a large mixing bowl, I beat the cream cheese until smooth and creamy. 9. I add the sugar mixture and mix until combined, scraping down the bowl as needed. 10. With the mixer on low, I beat in the pumpkin puree and sour cream until smooth. 11. I add the eggs one at a time, mixing just until incorporated. 12. I place the springform pan (still wrapped in foil) into a large roasting pan. I pour the cheesecake filling over the crust and smooth the top. 13. I pour about 1 inch of boiling water into the roasting pan around the springform pan. 14. I bake for 50–60 minutes, until the edges are set and the center has a slight wobble—like gently nudging a bowl of Jello.
Cooling and Chilling: 15. I remove the roasting pan from the oven and let the cheesecake cool in the water bath until the water is lukewarm. 16. Then I remove the cheesecake from the roasting pan and let it cool completely at room temperature. 17. Once cooled, I cover the pan with foil and refrigerate for at least 6 hours or overnight.
For the Chocolate Ganache: 18. I finely chop the chocolate and place it in a heatproof bowl. 19. I heat the cream until just about boiling, then pour it over the chocolate. 20. I let it sit for 2–3 minutes, then whisk until smooth and glossy. 21. If needed, I microwave for 30 seconds on medium to fully melt the chocolate. 22. I remove the chilled cheesecake from the fridge, release the springform pan, and blot any condensation from the surface. 23. I pour the ganache over the top, smoothing it out and letting it drip slightly over the sides if I want a dramatic finish. 24. I refrigerate again until the ganache is set. 25. When serving, I slice with a thin, sharp knife, wiping it clean between cuts for neat slices.
Servings and Timing
This cheesecake serves 14 pieces and takes about 8 hours and 45 minutes in total: 45 minutes of prep time, 1 hour of baking, and around 7 hours of cooling and chilling. Each slice contains approximately 469 calories.
Variations
I sometimes use gingersnap cookies instead of Oreos for a spicier crust. For a fun twist, I swirl a bit of melted chocolate directly into the cheesecake batter before baking for a marbled effect. I also like topping the cheesecake with whipped cream and chocolate shavings before serving for extra flair. If I want a slightly less sweet version, I use bittersweet chocolate for the ganache.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 5 days. It tastes even better the next day as the flavors blend together. To freeze, I wrap individual slices tightly in plastic wrap and store them in an airtight container for up to 2 months. When ready to enjoy, I thaw the slices in the fridge overnight. I don’t reheat this cheesecake since it’s meant to be served chilled.
FAQs
Can I make this cheesecake ahead of time?
Yes, I often bake it the day before serving. It actually tastes better after chilling overnight.
Can I use homemade pumpkin puree?
I prefer canned puree because it has a consistent texture and moisture level, but I can use homemade if it’s well-drained and thick.
Do I really need a water bath?
Yes, the water bath helps prevent cracks and ensures a smooth, creamy texture.
What kind of cream cheese should I use?
I always use full-fat, brick-style cream cheese for the best texture. Whipped or spreadable cream cheese won’t set properly.
Can I skip the ganache?
Yes, but I love how it complements the pumpkin flavor. I could also top it with caramel or whipped cream instead.
How do I know when the cheesecake is done?
When it’s set around the edges but still has a slight jiggle in the center, it’s ready.
Can I use a different crust?
Absolutely. I’ve used graham crackers or gingersnaps before—both work beautifully.
How do I prevent cracks on top?
I avoid overmixing the batter and always bake it in a water bath, then cool it gradually.
How should I slice it neatly?
I use a sharp knife, wipe it clean after each cut, and warm it slightly under hot water for cleaner slices.
Can I make this gluten-free?
Yes, I use gluten-free sandwich cookies for the crust and ensure all other ingredients are gluten-free.
Conclusion
I adore this Pumpkin Chocolate Cheesecake for how effortlessly it combines two classic desserts into one irresistible creation. The creamy pumpkin spice filling, the crunchy Oreo base, and the glossy chocolate ganache make every bite pure bliss. It’s elegant enough for holidays yet simple enough for any fall dessert table—always guaranteed to impress.
A luxurious Pumpkin Chocolate Cheesecake that blends creamy pumpkin spice cheesecake with a crunchy Oreo crust and a glossy dark chocolate ganache. This decadent dessert is the perfect centerpiece for fall gatherings and holiday celebrations, combining warmth, richness, and elegance in every bite.
Author:Amy
Prep Time:45 minutes
Cook Time:1 hour
Total Time:8 hours 45 minutes
Yield:14 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
25 Oreo Cookies (with filling)
1/4 cup Unsalted Butter (56g), melted
3/4 cup Granulated Sugar (150g)
1/2 cup Brown Sugar (100g)
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 (680g), room temperature
1 3/4 cup Pumpkin Puree (420ml), NOT pumpkin pie filling
3 tablespoons Sour Cream, room temperature
3 Large Eggs, room temperature
Boiling Water (for the water bath)
4 ounces Dark or Semi-Sweet Chocolate (112g)
1/2 cup Heavy Cream (120ml)
Instructions
Preheat oven to 350°F (180°C or 160°C fan). Wrap the outside of a 9-inch springform pan tightly in aluminum foil to seal for the water bath.
Prepare the Oreo Crust: Pulse Oreos in a food processor until fine crumbs form. Mix with melted butter until combined.
Press mixture into the bottom of the springform pan, creating a small lip along the edge. Bake for 8 minutes, then remove from oven. Keep oven on.
Prepare the Filling: In a bowl, combine granulated sugar, brown sugar, spices, and cornstarch.
In a large mixing bowl, beat cream cheese until smooth. Add the sugar mixture and mix until well incorporated.
Mix in pumpkin puree and sour cream until smooth. Add eggs one at a time, mixing on low until just combined.
Place the foil-wrapped pan in a large roasting pan. Pour the cheesecake batter over the crust and smooth the top.
Pour 1 inch of boiling water into the roasting pan around the springform pan. Bake for 50–60 minutes, until edges are set and the center slightly jiggles.
Remove from oven and let cool in the water bath until lukewarm. Then cool completely at room temperature.
Cover and refrigerate for at least 6 hours or overnight.
Prepare the Chocolate Ganache: Finely chop chocolate and place in a heatproof bowl. Heat cream until nearly boiling and pour over chocolate. Let sit 2–3 minutes, then whisk until smooth and glossy.
Pour ganache over the chilled cheesecake, smoothing evenly. Let some drip over the sides for a decorative effect. Refrigerate again until set.
Slice with a warm, sharp knife, wiping between cuts for clean slices. Serve chilled.
Notes
Use gingersnap cookies instead of Oreos for a spicier crust.
Swirl melted chocolate into the filling before baking for a marbled look.
Top with whipped cream and chocolate shavings for extra flair.
Cheesecake can be made a day ahead—it tastes even better after chilling overnight.
Freeze individual slices for up to 2 months; thaw overnight in the fridge before serving.
