This chocolate pumpkin cheesecake has a creamy pumpkin cheesecake filling layered on top of a crunchy Oreo cookie crust. It's topped with a rich chocolate ganache that unexpectedly complements the pumpkin spice flavor so well! It's a perfect dessert for Thanksgiving or any special occasion this Fall.
Pumpkin and chocolate is a super underrated flavor combination, and they are truly delicious together in this chocolate pumpkin cheesecake! The filling is ultra creamy and not too sweet with the perfect balance of real pumpkin and warm spices.
The Oreo crust is buttery and bakes up perfectly crisp. The swirl of chocolate ganache takes it over the top!
You might like these other Fall cheesecakes: brown butter pumpkin cheesecake, pumpkin pecan cheesecake, and apple pie stuffed cheesecake.
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Why You'll Love This Recipe
- Silky, smooth cheesecake texture that melts in your mouth thanks to the water bath.
- Versatile enough to serve at Fall dinner parties or holiday gatherings.
- Can be frozen for easy make-ahead dessert planning.
- It looks impressive but is much easier to make than you'd think!
Key Ingredient Notes
- Cream cheese- Make sure to use full-fat blocks of cream cheese. Reduced fat cream cheese or cream cheese spread will make the filling runny.
- Cornstarch- Helps thicken the filling. Flour is a good substitute if you don't have cornstarch on hand.
- Pumpkin pie spice- You can buy pre-made pumpkin spice at the grocery store or make your own with cinnamon, ginger, nutmeg, and cloves.
- Sour cream- You can also use plain Greek yogurt to help cut through the cream cheese's richness.
- Pumpkin puree- Make sure to use pure pumpkin puree, not pre-sweetened pumpkin pie filling. The can should have pumpkin as the only ingredient.
How to Make the Oreo Crust
Step 1: Pulse the Oreos to a fine crumb in a blender or food processor, then mix with melted butter in a large bowl.
Step 2: Press the mixture into a 9-inch springform pan lined with parchment paper. You can use the bottom of a measuring cup or drinking glass to pack it in, making the crust extra sturdy. Bake for 10 minutes at 325ยฐF.
How to Make the Pumpkin Filling
Step 3: Before making the cheesecake filling, prepare the water bath by placing a large casserole dish on the bottom rack of the oven and filling hot water. Close the door, keeping the heat at 325ยฐF.
Step 4: Beat the cream cheese, granulated sugar, and brown sugar together on low speed with an electric mixer or stand mixer until smooth with no lumps.
Step 5: Scrape the sides of the bowl with a rubber spatula. Then mix in the sour cream and vanilla extract on low, followed by the cornstarch, pumpkin pie spice, and salt.
Step 6: Beat in the pumpkin puree on low, then add the eggs one at a time. Remember to scrape down the sides and bottom of the bowl after adding each egg so all the batter is mixed evenly.
Step 7: Pour the cheesecake batter over the prepared crust, then bake for 50-60 minutes until it is set. Don't open the oven door! The cold blast of air can make the cheesecake crack.
Step 8: Gradually cool the cheesecake to prevent cracks! Turn off the oven, prop the door open with an oven mitt, and let the cheesecake cool inside for 1 hour. Then let it cool on the counter until it reaches room temperature.
Cover with plastic wrap and chill in the refrigerator for at least 6 hours or overnight so the filling fully sets.
Making the Ganache and Assembling the Cheesecake
Step 9: Microwave the heavy whipping cream for 2 minutes until the edges are simmering. Pour the hot cream over the chocolate chips and let sit for 1 minutes.
Step 10: Add the butter, then stir the chocolate mixture until a glossy ganache forms. Cover with plastic wrap and chill for 1 hour or until it thickens to a peanut butter consistency.
Step 11: Carefully release the springform pan and transfer the cheesecake to a cake stand. Spread the ganache on top with an offset spatula, garnish with flaky salt or cinnamon, and serve!
Expert Baking Tips
- Always use room temperature ingredients. Softened cream cheese blends together much more smoothly than cold cream cheese, which may leave big lumps in the batter and cause cracking. Let everything sit out for 1-2 hours before baking.
- Beat on low speed. Keep your mixer on low speed so the batter stays smooth and dense. Mixing on high whips in too much air, which can cause the cheesecake to puff up, crack, or sink as it cools.
- Don't skip the water bath. A water bath keeps the oven humid and helps the cheesecake bake slowly and evenly. It prevents the edges from overbaking before the center sets and dramatically reduces cracking. It makes a huge difference in the final texture!
Frequently Asked Questions
Absolutely. Graham crackers and gingersnap cookies work well as long as the crumbs are finely ground and mixed with butter.
The cheesecake is done baking when the edges are set. The middle should be slightly puffed and jiggle slightly when you wiggle the pan. Don't test for doneness by inserting a toothpick or knife because it may cause the cheesecake to crack.
Yes! Once the cheesecake has chilled and the filling is fully set, place it in the freezer uncovered for about 1 hour. Once it feels solid, wrap the entire cheesecake tightly in plastic wrap and a layer of aluminum foil to protect it from freezer burn. You can freeze it whole or slice it first and wrap each piece individually. You can freeze it for up to 3 months. Defrost overnight before serving.
Yes! I actually think cheesecake tastes better the next day. Make it 1-2 days ahead and keep it chilled without the ganache topping until serving.
Storage Instructions
You can store the pumpkin chocolate cheesecake in the springform pan with a tight layer of plastic wrap, or transfer it to an airtight container once it's fully chilled. It keeps in the fridge for 4-5 days.
The ganache will firm up slightly in the fridge but still stay soft enough to slice.
More Cheesecake Recipes to Try
๐ Recipe
Chocolate Pumpkin Cheesecake
Equipment
- 1 food processor or blender
- 1 5-quart stand mixer or electric hand mixer
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Ingredients
Oreo Crust
- 35 Oreo cookies
- 5 tablespoons unsalted butter melted
Pumpkin Cheesecake
- 680 grams full-fat cream cheese room temperature
- 120 grams granulated sugar
- 60 grams light brown sugar
- 120 grams sour cream room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon pumpkin pie spice
- ยฝ teaspoon salt
- 318 grams pumpkin puree
- 3 large eggs room temperature
Chocolate Ganache
- 226 grams heavy cream
- 226 grams semi-sweet chocolate chips
- 1 tablespoon unsalted butter cold
Instructions
Oreo Crust
- Preheat the oven to 325ยฐF and line the bottom of a 9-inch springform pan with parchment paper. Set aside
- Pulse the Oreos in a blender or food processor until they become fine crumbs, then transfer them to a large bowl and mix with the melted butter.35 Oreo cookies, 5 tablespoons unsalted butter
- Pour the crumb mixture into the pan and press it firmly into an even, compact layer using the bottom of a measuring cup. Bake the crust for 10 minutes, then set it aside to cool.
Pumpkin Cheesecake
- Place a large casserole dish or roasting pan on the bottom rack of your oven and fill it halfway with hot water. Close the oven door to keep the temperature at 325ยฐF. This will create steam and help the cheesecake bake evenly.
- In a large bowl, beat the cream cheese, granulated sugar, and brown sugar together on low speed until the mixture is completely smooth with no lumps.680 grams full-fat cream cheese, 120 grams granulated sugar, 60 grams light brown sugar
- Scrape down the sides of the bowl, then mix in the sour cream and vanilla on low speed until combined. Add the cornstarch, pumpkin pie spice, and salt, and mix again on low.120 grams sour cream, 1 tablespoon vanilla extract, 1 tablespoon cornstarch, 1 tablespoon pumpkin pie spice, ยฝ teaspoon salt
- Add the pumpkin puree and mix on low until smooth. Add the eggs one at a time, mixing on low after each addition and scraping the bowl so everything blends evenly. Avoid mixing on high to keep excess air out of the batter.318 grams pumpkin puree, 3 large eggs
- Pour the cheesecake batter over the cooled crust. Place the pan directly above the water bath and bake for 50-60 minutes. The edges should look set, and the center should gently wobble when the pan is nudged. Keep the oven door closed during baking to prevent cracks.
- Turn off the oven and prop the door open with an oven mitt. Let the cheesecake cool inside for 1 hour. After that, transfer it to the counter and let it cool to room temperature. Once fully cooled, cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight so the cheesecake sets completely.
Chocolate Ganache
- Place the chocolate chips in a heat-safe bowl. Microwave the heavy cream at 30 second intervals for 2 minutes until it's bubbling around the edges, then pour it over the chocolate.226 grams heavy cream, 226 grams semi-sweet chocolate chips
- Let it sit for 1 minute, add the butter, and stir until the mixture is smooth and glossy. Cover the bowl and refrigerate for about 1 hour, or until the ganache thickens to a spreadable consistency.1 tablespoon unsalted butter
- Remove the cheesecake from the springform pan and transfer it to a serving plate or cake stand. Spread the cooled ganache over the top using an offset spatula, then garnish with flaky salt (optional). Slice and serve.
Notes
- Salted butter is fine for the crust.
- You can use either chopped chocolate or chocolate chips for the ganache. Chocolate chips create a thicker ganache.
- Make sure all the ingredients are room temperature (especially the cream cheese and eggs) before you start baking so they combine smoothly, reducing the risk of cracks.
- Cheesecake can be made 1-2 days ahead and chilled until serving for the best flavor and texture.
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