Chocolate Pumpkin Cheesecake Recipe

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1 hour 30 minutes

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This chocolate pumpkin cheesecake just might be the ultimate fall dessert. Combining a rich and creamy cheesecake with a delicious chocolate and pumpkin flavor combination, this dessert is sure to be a holiday hit.

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Slice of pumpkin cheesecake on white plate

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 caramel ganache topping and you’ve got a decadent fall dessert that takes regular pumpkin cheesecake recipes to a whole new level!

As pretty as it is delicious, this chocolate pumpkin cheesecake is truly a showstopper. Perfect for holiday dinners and parties, it’s sure to wow your guests and guaranteed to look beautiful on your party table.

Pumpkin cheesecake on a fork on white plate

Why We Love This Recipe

Perfect for Fall – We can’t get enough pumpkin desserts during the fall, and this one combines that classic pumpkin flavor with chocolate and caramel for an extra delicious twist.

Impressive – If you’re looking for a show-stopping dessert for a special occasion, this is it! It’s so rich and decadent that it rivals anything you can buy at a fancy bakery.

Great for Parties – With its rich texture and delicious combination of fall flavors, this crowd-pleasing dessert is guaranteed to steal the show at any party.

Ingredients

Chocolate Pumpkin Cheesecake Ingredients 2
  • Oreos (cream included)
  • Unsalted butter
  • Cream cheese (room temperature)
  • Sugar, divided
  • Brown sugar
  • Large eggs
  • Pumpkin puree
  • Heavy cream, divided
  • Vanilla
  • Pumpkin pie spice
  • Water
  • Pinch of salt
  • Semi-sweet chocolate chips

How to Make Chocolate Pumpkin Cheesecake

To Make The Crust

Step 1: Preheat your oven to 350° and spray a 9-inch springform pan with non-stick cooking spray. You can also line the bottom plate of the springform pan with parchment paper to make the cake easier to remove once it’s done.

Step 2: Use a food processor to crush the Oreos into fine crumbs. Melt the butter in the microwave in 30 second increments, then drizzle the melted butter over the crumbs and pulse again to combine. (Note: You may need to remove the processor blade and use a cake spatula to fold the butter and cookies together.)

Oreo crumbs in food processor
Oreo cookie crumbs and butter in food processor

Step 3: Press the Oreo mixture into the springform pan, covering the bottom completely and bringing the crust just slightly up the sides of the pan. Bake at 350 degrees for about 8 minutes.

Oreo cookie crust in cheesecake pan

To Make The Cheesecake Filling

Step 1: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 1 cup sugar and ¼ cup brown sugar and mix to combine.

Cream cheese softened in glass bowl
Cream cheese with sugar in glass bowl

Step 2: Add the eggs, heavy cream, pumpkin puree, vanilla, and pumpkin pie spice. Mix again until everything is well combined.

Step 3: Pour the cheesecake batter into the pre-baked Oreo crust and smooth it out evenly.

Cream cheese mixture with pumpkin puree, cream and spices in glass bowl
Cheesecake mixture in cheesecake pan on baking sheet

Step 4: Bake the cheesecake at 350° for 1 hour and 15 minutes. You’ll know the cheesecake is done when it is slightly jiggly in the center and the temperature (in the center) is 150°

Step 5: Let the cheesecake cool completely to room temperature. Cover with foil or plastic wrap and refrigerate at least 4 hours, or overnight.

Baked pumpkin cheesecake on white marble counter

To Make The Caramel Chocolate Ganache

Step 1: In a medium saucepan, heat the water and ½ cup sugar over medium high heat, stirring frequently until the sugar is dissolved. Let the mixture come to a boil and continue cooking, stirring occasionally until amber in color. This should take about 4-5 minutes.

Step 2: Remove from the heat and stir in the heavy cream and salt. The caramel will seize up, but this is okay.

Water and sugar in saucepan
Caramel mixture in saucepan with cream and salt

Step 3: Return the caramel to the heat and cook for 1-2 minutes, until it has re-melted into a smooth caramel sauce. Remove from the heat and stir in the chocolate.

Step 4: Allow the melted chocolate ganache to cool. Meanwhile, release the cheesecake from the springform pan and move the cake to another dish, or leave it on the bottom of the springform pan.

Step 5: Pour the cooled ganache evenly over the top of the cheesecake.

Caramel mixed with chocolate
Cheesecake covered in chocolate ganache

Step 6: Place the cheesecake in the refrigerator for 20 minutes to allow the ganache to set. Keep refrigerated until ready to serve. Enjoy!

Chocolate pumpkin cheesecake on wooden board

Tips & Tricks

  • Be sure to start with room temperature cream cheese. Otherwise your cheesecake may be lumpy.
  • When beating the cream cheese, be sure to scrape the edges of the bowl frequently when beating the cream cheese to be sure you get a smooth mixture.
  • For best results, add the eggs one at a time. Mix well, making sure each one is thoroughly incorporated before adding the next.
  • Resist the urge to open the oven door while the cheesecake bakes. It will change the temperature and could cause your cheesecake to sink and/or crack.
  • Be sure to keep the cheesecake in the pan while it’s cooling. You don’t want to release springform edges until it’s completely cool.

Chocolate pumpkin cheesecake on plate with large cake in background

Fun Variations

  • Make your cheesecake even prettier by sprinkling chocolate curls or chopped chocolate pieces over the top just before serving.
  • Make this pumpkin chocolate cheesecake even more decadent by drizzling caramel over the top of the cheesecake.
  • If you don’t want a chocolate cookie crust, you could use Golden Oreos to make the crust instead. A graham cracker crust would also be delicious.
Chocolate pumpkin cheesecake from above
How Do I Store Chocolate Pumpkin Cheesecake?

Store your leftovers in an airtight container in the refrigerator. They should keep for up to 3 days. You can also freeze this cheesecake for up to a month.

More Pumpkin Desserts

Chocolate pumpkin cheesecake on fork resting on white plate
Chocolate Pumpkin Cheesecake for recipe card
5 from 1 vote

Chocolate Pumpkin Cheesecake Recipe


Course Desserts & Sweets
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
This amazing chocolate pumpkin cheesecake, with creamy cheesecake, chocolate ganache topping and an Oreo crust, may just be the ultimate fall dessert.

Ingredients
 

For The Crust

  • 22 Oreo cookies
  • 5 tablespoons unsalted butter

For The Cheesecake Filling

  • 32 ounces cream cheese
  • 1 cup sugar
  • ¼ cup brown sugar
  • 3 large eggs
  • 1/3 cups heavy cream
  • 15 ounces pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice

For The Caramel Chocolate Ganache

  • 2 tablespoons Water
  • 1/2 cup sugar
  • 3/4 cup heavy cream
  • 1 pinch salt
  • ½ cup semi sweet chocolate chips

Instructions

For The Crust

  • Preheat your oven to 350° and spray a 9-inch springform pan with non-stick cooking spray. You can also line the bottom plate of the springform pan with parchment paper to make the cake easier to remove once it’s done.
  • Use a food processor to crush the Oreos into fine crumbs. Melt the butter in the microwave in 30 second increments, then drizzle the melted butter over the crumbs and pulse again to combine. (Note: You may need to remove the processor blade and use a cake spatula to fold the butter and cookies together.)
    22 Oreo cookies, 5 tablespoons unsalted butter
  • Press the Oreo mixture into the springform pan, covering the bottom completely and bringing the crust just slightly up the sides of the pan. Bake at 350 degrees for about 8 minutes.

For The Cheesecake Filling

  • In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 1 cup sugar and ¼ cup brown sugar and mix to combine.
    32 ounces cream cheese, 1 cup sugar, ¼ cup brown sugar
  • Add the eggs, heavy cream, pumpkin puree, vanilla, and pumpkin pie spice. Mix again until everything is well combined.
    3 large eggs, 1/3 cups heavy cream, 15 ounces pumpkin puree, 2 teaspoons vanilla extract, 2 teaspoons pumpkin pie spice
  • Pour the cheesecake batter into the pre-baked Oreo crust and smooth it out evenly.
  • Bake the cheesecake at 350 degrees for 1 hour and 15 minutes. You’ll know the cheesecake is done when just the two inches of the center is jiggly and the temperature of the center is 150°.
  • Let the cheesecake cool completely to room temperature. Cover with foil or plastic wrap and refrigerate for 6 hours, or overnight.

For The Caramel Chocolate Ganache

  • In a medium saucepan, heat the water and ½ cup sugar over medium high heat, stirring frequently until the sugar is dissolved. Let the mixture come to a boil and continue cooking, stirring occasionally until amber in color. This should take about 4-5 minutes.
    2 tablespoons Water, 1/2 cup sugar
  • Remove from the heat and stir in the heavy cream and salt. The caramel will seize up, but this is okay.
    3/4 cup heavy cream, 1 pinch salt
  • Return the caramel to the heat and cook for 1-2 minutes, until it has re-melted into a smooth caramel sauce. Remove from the heat and stir in the chocolate.
    ½ cup semi sweet chocolate chips
  • Allow the caramel ganache to cool. Meanwhile, release the cheesecake from the springform pan and move the cake to another dish, or leave it on the bottom of the springform pan.
  • Pour the cooled ganache evenly over the top of the cheesecake.
  • Return the cake to the refrigerator for 20 minutes to allow the ganache to set. Keep refrigerated until ready to serve. Enjoy!

Notes

  • Be sure to use room temperature cream cheese or your cheesecake could be lumpy.
  • This recipe could also be made with a Golden Oreo or graham cracker crust.

Nutrition

Serving: 1g | Calories: 502kcal | Carbohydrates: 43g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 264mg | Potassium: 235mg | Fiber: 2g | Sugar: 34g | Vitamin A: 5292IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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