Print

Pumpkin Chocolate Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. 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.
  2. Prepare the Oreo Crust: Pulse Oreos in a food processor until fine crumbs form. Mix with melted butter until combined.
  3. 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.
  4. Prepare the Filling: In a bowl, combine granulated sugar, brown sugar, spices, and cornstarch.
  5. In a large mixing bowl, beat cream cheese until smooth. Add the sugar mixture and mix until well incorporated.
  6. Mix in pumpkin puree and sour cream until smooth. Add eggs one at a time, mixing on low until just combined.
  7. Place the foil-wrapped pan in a large roasting pan. Pour the cheesecake batter over the crust and smooth the top.
  8. 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.
  9. Remove from oven and let cool in the water bath until lukewarm. Then cool completely at room temperature.
  10. Cover and refrigerate for at least 6 hours or overnight.
  11. 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.
  12. Pour ganache over the chilled cheesecake, smoothing evenly. Let some drip over the sides for a decorative effect. Refrigerate again until set.
  13. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-chocolate-cheesecake/