Chocolate Pumpkin Cheesecake

ByLisa September 8, 2024September 8, 2024

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This no-bake Chocolate Pumpkin Cheesecake is the ultimate fall dessert. Combining a rich and creamy cheesecake with a delicious chocolate and pumpkin flavor combination, it’s guaranteed to be a holiday hit.

A slice of layered pumpkin cheesecake with a chocolate ganache topping on a white plate, with pumpkins in the background.

If you love pumpkin desserts, this incredible chocolate pumpkin cheesecake will be your new favorite fall treat. With a combination of sweet warm pumpkin spice, creamy cheesecake and Oreo crust, it’s a match made in heaven. Add a rich chocolate topping and you’ve got a decadent fall dessert that takes regular pumpkin cheesecake recipes to a whole new level!

Perfect for holiday dinners and parties, it’s as pretty as it is delicious and guaranteed to look beautiful on your dessert table.

A slice of chocolate pumpkin cheesecake on a white plate, with the rest of the cake, mini pumpkins, and cinnamon sticks in the background.

Why We Love This Recipe

Perfect for Fall – We can’t get enough pumpkin treats during the fall, and this one combines that classic pumpkin flavor with rich chocolate for an extra decadent twist.
Easy – We love easy recipes and it doesn’t get much easier than this beautiful yet effortless no-bake cheesecake.
Great for Parties – With it’s delicious combination of fall flavors, this cheesecake is guaranteed to steal the show at any party.

Ingredients

Oreo cookies
Butter
Cream cheese
Pumpkin purée
Brown sugar
Vanilla extract
Pumpkin pie spice
Heavy cream
Sour cream
Cheesecake pudding mix
Semi-sweet chocolate chips

How to Make Chocolate Pumpkin Cheesecake

For The Crust

Step 1: Place Oreos in a food processor and pulse until you have fine crumbs. Combine the crumbs and melted butter in a large bowl, then until well combined (it should be the consistency of wet sand).

Step 2: Line the bottom of your springform pan with parchment paper. Press the cookie mixture into the bottom of the pan, being sure to pack it firmly. You can use the bottom of a glass or flat measuring cup to push down on it if needed.

A bowl containing crushed Oreos and melted butter sitting on a wooden board next to a whisk and two small orange pumpkins.

A round baking pan with a chocolate crust sits on a white wooden surface next to two small pumpkins.

For The Cheesecake Filling

Step 1: Add cream cheese to a large mixing bowl. Mix on high speed until smooth.

Step 2: Add brown sugar and mix until well combined.

A glass bowl filled with whipped cream rests on a wooden surface next to two small, orange pumpkins. The edge of a white mixer with some whipped cream on it is visible in the foreground.

A bowl containing whipped cream cheese with added brown sugar, placed on a wooden board. There are two small pumpkins visible in the background.

Step 3: Add pumpkin puree, vanilla extract, pumpkin pie spice, sour cream and cheesecake pudding mix. Mix well.

A mixing bowl containing pumpkin puree and other ingredients is being combined with a handheld mixer above a wooden cutting board. Small pumpkins are visible in the background.

A mixing bowl filled with smooth, orange batter with an electric mixer beater held over it. Small pumpkins can be seen in the background.

Step 4: Pour 1 1/2 cups of heavy cream into a mixing bowl. Mix on high until stiff peaks form.

Step 5: Fold into the cream cheese mixture.

A bowl of whipped cream sits on a wooden surface. An electric mixer with beaters covered in whipped cream rests above the bowl. Small pumpkins are placed in the background.

A mixing bowl contains a cheesecake batter with whipped cream on top. Two small pumpkins are partly visible in the background.

Step 6: Continue to fold until well combined, then pour the cheesecake batter over the cookie crust. Smooth out evenly and refrigerate overnight.

A metal mixing bowl containing light brown batter being mixed with a wooden spatula, positioned on a wooden cutting board.

A creamy pumpkin cheesecake in a round pan, with small pumpkins placed next to it on a light-colored surface.

For The Chocolate Ganache

Step 1: Place chocolate chips and heavy cream in a microwave safe dish. Microwave in 30 second intervals, stirring after each, until chocolate is melted and mixture is smooth.

Step 2: Remove cheesecake from the springform pan and pour the melted chocolate over the top, spreading it evenly. I like to spread it to the edge of the cheesecake, letting some drip down the sides.

A bowl of cream with chocolate chips on a wooden board, with two small pumpkins in the background and part of a cake on a stand nearby.

A chocolate-glazed cheesecake on a wooden board, surrounded by small pumpkins, cinnamon sticks, and brown sugar on a white surface.

Step 3: Refrigerate until ready to serve. Enjoy!

A cheesecake with a chocolate topping sits on a wooden board, surrounded by cinnamon sticks and two pumpkins in the background.

Storage Instructions:

Fridge: Cover your cheesecake and store in the refrigerator for up to 3-4 days.

Freezer: If you’re lucky enough to have leftovers, you can wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving, then dig in!

Overhead view of a chocolate ganache-covered dessert with a slice removed and placed on a white plate next to the main piece.

Tips

Be sure to start with room temperature cream cheese. Otherwise your cheesecake may be lumpy.
When beating the cream cheese, scrape the edges of the bowl frequently. This will help you get a smooth cheesecake filling.
Don’t overmix the cream cheese and whipped cream mixture. Fold until just combined to keep it light and airy.

A slice of pumpkin cheesecake sits on a white plate, partially eaten. The dessert has a chocolate crust, creamy pumpkin filling, and chocolate topping. Small pumpkins are visible in the background.

Frequently Asked Questions

Can this be made ahead of time?

Yes, this cheesecake is actually perfect for that. It’s best to make it the day before serving so that it can chill and set properly in the fridge.

How long does it take to set?

It needs at least 4 hours but I highly recommend letting it chill overnight. It sets up best when it’s had a little more time in the refrigerator.

Can I used reduced-fat or fat-free cream cheese?

I recommend using full fat cream cheese for the best results. It helps to give the cheesecake a firmer texture.

A slice of cheesecake with chocolate topping sits on a white plate. A fork with a piece of the cheesecake rests next to it. Crumbs are scattered around the plate.

Variations

Toppings – Add curled chocolate (or even curled white chocolate) to the top of the cheesecake.
Caramel – After adding the chocolate ganache, drizzle a little caramel over the top and down the sides.
Crust – Don’t want a chocolate cookie crust? Try using graham crackers or Nilla Wafers instead.

More Delicious Pumpkin Recipes

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