If you love pumpkin treats, this Chocolate Pumpkin Cheesecake will easily become a new favorite fall dessert. Combining the crumbly goodness of Oreo cookie crust, the silky texture of cream cheese and iconic pumpkin flavors, it’s a creamy delicious must-make for holiday menus.
Pumpkin Cheesecake with Oreo Crust
I have a soft spot for chocolate and pumpkin. And cheesecake has always been one of my favorites! So why not marry them all together into something extra special for the holiday season. If you want something other than, or in addition to, traditional pumpkin pie this cheesecake promises to be the star of any gathering.
I love this cheesecake topped with a dollop of whipped cream or even a scoop of vanilla ice cream!
If you are looking for other new pumpkin dessert to try, this Easy Pumpkin Crunch Cake and this Pumpkin Delight are so delicious. If you love savory dishes then this Best Easy Pumpkin Chili is so quick and easy to make.
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Chocolate Pumpkin Cheesecake Ingredients
- Regular Oreos – For a delicious cookie crust. Leave the cream inside the Oreos and this helps to bind the crumbs together. You could use Golden Oreo cookies for the crust or even graham crackers, chocolate graham crackers, chocolate wafer cookies, or Nilla wafers. I love the chocolate cookie crust but you can try different varieties.
- Butter – melted unsalted butter combined with the cookie crumbs will bind to make the delicious base for this cheesecake.
- Cream cheese – I used full-fat cream cheese for this recipe but you can use a low-fat option if you wish. It needs to be softened to room temperature.
- Granulated sugar and brown sugar – Both the granulated white sugar and brown sugar will add sweetness to the cheesecake mixture and also is used to create the ganache sauce.
- Eggs – Helps the cheesecake set. They need to be at room temperature before using.
- Pumpkin puree – Canned pumpkin puree is for this or you could even make your own. (be sure to soak up any extra liquid with paper towels). Just avoid using pumpkin pie filling as that has additional spices and flavorings.
- Heavy cream – Adds the decadence to both the cheesecake filling and the ganache. Yum!
- Pumpkin pie spice – Gives that authentic warmth flavor of fall.
- Vanilla extract – This is the perfect balance of flavor to add to the cheesecake mixture.
- Water and salt – These are used to create the ganache sauce. The salt is there to balance the flavor and sweetness of the ganache.
- Chocolate chips – I used semi-sweet chocolate chips. Use any chocolate chips you’d like. I like semi-sweet chocolate chips but milk chocolate chips, dark chocolate chips, and even white chocolate chips would work as well. This recipe is perfect for chocolate lovers.
Variations
1. Add chopped walnuts or pecans on top of the chocolate ganache before placing it back in the refrigerator to set.
2. Make your own pumpkin puree. Fresh pumpkin is in abundance in the fall so if you want to make your own then go right ahead.
3. Instead of pumpkin spice, you could add cinnamon, nutmeg, or allspice instead.
How to Make this Cheesecake Recipe
Make the crust
Step 1 – Preheat oven to 350° F and spray a 9-inch springform pan with non-stick spray. You could also wrap the bottom in aluminum foil instead or line the pan with parchment paper. This is so you can easily be able to remove the cheesecake once it is done.
Step 2 – In a food processor, add the Oreo cookies and pulse them until they become fine crumbs. (You can also place them in a plastic zip closure baggie and crush them with a rolling pin.
In a microwave-safe small bowl, add the butter and heat for 30 seconds then stir and heat for another 30 seconds if needed. Then remove and stir until completely melted. Drizzle the melted butter over the cookie crumbs and pulse a few times or use a spatula to blend the butter and cookie crumbs together.
Step 3 – Pour the Oreo mixture into the prepared springform pan and press it gently and completely cover the bottom of the pan, bringing up the sides of the pan about ⅓ of the way. Place on a baking sheet in the preheated oven and bake for 8 minutes.
Make the pumpkin cheesecake filling:
Step 4 – In a large bowl, add the softened cream cheese and beat with an electric mixer on medium speed until smooth.
Add 1 cup granulated sugar and ¼ cup brown sugar and blend to combine. Then add the eggs, pumpkin puree, ¾ cup heavy cream, vanilla extract, and pumpkin pie spice and blend until combined thorough
Step 5 – Pour the cheesecake batter onto the pre-baked Oreo crust and spread evenly. Place the pan on a baking sheet and bake at 350° F for 1 hour and 15 minutes. It is done when 2 inches of the center is still slightly jiggly. (You can check the temperature in the center of the cake with a thermometer as well. It should be 150° F)
Step 6 – Turn the oven off and open the oven door slightly. Leave the cheesecake in the oven for one hour. Then place it on the counter to cool completely to room temperature. Cover with foil or plastic wrap and place in the refrigerator to chill for at least 5-6 hours or even overnight.
Make the chocolate ganache
Step 7 – Make the ganache the cheesecake has chilled completely. In a medium saucepan, add the water and ½ cup granulated sugar and heat over medium-high heat, stirring frequently, until the sugar dissolves. Let the sugar mixture come to a boil and heat for about 4-5 minutes, stirring often, until it becomes a light brown/amber color.
Step 8 – Remove from heat and stir in the ⅓ cup heavy cream and salt and stir. It is normal for it to become very thick. Return to the stove and heat for one minute until the caramel has re-melted and becomes a smooth sauce. Remove from the heat add in chocolate chips and stir to combine well. Then allow the sauce to cool.
Step 9 – Remove the chilled cheesecake from the refrigerator, unlatch the sides of the springform, and place it on a serving plate or cake stand. Pour the cooled melted chocolate mixture evenly over top of the cake. Place the cheesecake back in the refrigerator for 20 minutes to allow the ganache to set before serving.
Tips
- Always make sure you use pure pumpkin instead of pumpkin filling which has extra sweeteners and spices.
- Make your own homemade pumpkin spice if desired. Perfect to use in other recipes or to add to your lattes.
- Full-fat cream cheese gives the best results. But feel free to use ⅓ less fat cream cheese.
- Let the eggs and cream cheese sit on the counter for about 30 minutes before using as they need to be at room temperature.
Can I make this cheesecake without a springform pan?
Yes, you can use a regular pie tin or cake pan. However, it might be trickier to remove the cheesecake without damaging it. Consider lining the pan with parchment paper for easier removal.
FAQ’s
Store leftover cheesecake in an airtight container or cover with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to five days.
This is the perfect cheesecake to make the day ahead. Get to the stage of chilling the cheesecake before making the ganache. You can then make the ganache the next day and top the cheesecake.
Yes, you can store this creamy pumpkin cheesecake in the freezer! Wrap it with plastic wrap, then a layer of aluminum foil and place it to the freezer for up to two months. Just let the cheesecake thaw in the refrigerator before serving. You can also freeze individual slices wrapped in plastic wrap
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Chocolate Pumpkin Cheesecake Recipe
Ingredients
- 22 Oreo cookies regular, cream inside included
- 5 tablespoons unsalted butter
- 32 ounces cream cheese (4) 8 ounces blocks, softened to room temperature
- 1 ½ cups granulated sugar divided
- ¼ cup brown sugar
- 3 large eggs room temperature
- 15 ounces pumpkin puree
- ¾ cup heavy cream + ⅓ cup, divided
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 tablespoons water
- Pinch salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350° F and spray a 9-inch springform pan with non-stick spray or wrap the bottom in aluminum foil or line the pan with parchment paper to easily be able to remove the cheesecake once it is done.
- In a food processor, add the Oreo cookies and pulse them until they form crumbs.
- In a microwave-safe small bowl, add the butter and heat for 30 seconds then stir and heat for another 30 seconds if needed. Then remove and stir until completely melted.
- Drizzle the melted butter over the cookie crumbs and pulse a few times to blend together. (If you need to, remove the blade and stir with a spatula to blend together completely).
- Pour the Oreo mixture into the prepared springform pan and press it gently and completely cover the bottom of the pan, bringing up the sides of the pan about ⅓ of the way..
- Place on a baking sheet in the preheated oven and bake for 8 minutes.
- In a large mixing bowl, add the softened cream cheese and beat with an electric mixer until smooth.
- Add 1 cup granulated sugar and ¼ cup brown sugar and blend to combine.
- Then add the eggs, pumpkin puree, ¾ cup heavy cream, vanilla extract, and pumpkin pie spice and blend until combined thoroughly.
- Pour cheesecake mixture into pre-baked Oreo crust and spread evenly.
- Place the cake on a baking sheet and bake at 350° F for 1 hour and 15 minutes. It is done when 2 inches of the center is still slightly jiggly. (You can check the temperature in the center of the cake with a thermometer as well. It should be 150° F)
- Turn the oven off and crack the oven door. Leave cheesecake in the oven for one hour. Then place it on the counter to cool completely to room temperature.
- Then cover with foil or plastic wrap and place in the refrigerator to chill for at least 5-6 hours or even overnight.
- After the cheesecake has chilled, make the chocolate ganache.
- In a medium saucepan, add the water and ½ cup granulated sugar and heat over medium-high heat, stirring frequently, until the sugar dissolves.
- Let the sugar mixture come to a boil and heat for about 4-5 minutes, stirring often, until light brown/amber color.
- Remove from heat and stir in the ⅓ cup heavy cream and salt and stir. It is normal for it to become very thick.
- Return to the stove and heat for one minute until the caramel has re-melted and becomes a smooth sauce.
- Remove from the heat and add in chocolate chips and stir to combine well.
- Then allow the sauce to cool.
- Remove the chilled cheesecake from the refrigerator, unlatch the sides of the springform and place on a serving plate or cake stand..
- Pour the cooled chocolate sauce evenly over top of the cake.
- Place the cheesecake back in the refrigerator for 20 minutes to allow the ganache to set before serving.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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