Chocolate Pumpkin Cheesecake Recipe

A chocolate-covered pumpkin cheesecake with a slice missing, placed on a wooden board with two small pumpkins in the background. Crumbs are scattered on the white surface.

Chocolate Pumpkin Cheesecake Recipe

This amazing chocolate pumpkin cheesecake, with creamy cheesecake, chocolate ganache topping and an Oreo crust, may just be the ultimate fall dessert.

Course Desserts & Sweets

Cuisine American

Keyword chocolate pumpkin cheesecake, pumpkin cheesecake with chocolate

Prep Time 45

Chilling Time 12

Total Time 12 45

Servings

Calories 1003kcal

Author Lisa O'Driscoll

Equipment

Ingredients

For The Crust

1 package Oreo cookies processed
1/2 cup butter melted

For The Filling

24 ounces cream cheese
1/2 cup brown sugar
1 can pumpkin puree
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 cup sour cream
3 ounces cheesecake pudding mix 1 small box
1 1/2 cups heavy cream

For The Chocolate Ganache

2 cups semi-sweet chocolate chips
1/2 cup heavy cream

Instructions

For The Crust

Combine processed Oreo cookies and butter in a large bowl. Mix until well combined (your mixture should be the consistency of wet sand).
1 package Oreo cookies, 1/2 cup butter
Line the bottom of your springform pan with parchment paper. Press the Oreo 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.

For The Cheesecake Filling

Add cream cheese to a large mixing bowl. Mix on high speed until smooth.
24 ounces cream cheese
Add brown sugar and mix until well combined.
1/2 cup brown sugar
Add pumpkin puree, vanilla extract, pumpkin pie spice, sour cream and cheesecake pudding mix. Mix well.
1 can pumpkin puree, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, 1/4 cup sour cream, 3 ounces cheesecake pudding mix
Pour 1 1/2 cups of heavy cream into a mixing bowl. Mix on high until stiff peaks form.
1 1/2 cups heavy cream
Fold into the cream cheese mixture.
Continue to fold until well combined, then pour the cheesecake mixture over the Oreo cookie crust. Smooth out evenly and refrigerate overnight.

For The Chocolate Ganache

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.
2 cups semi-sweet chocolate chips, 1/2 cup heavy cream
Remove cheesecake from the springform pan and pour chocolate over the top, spreading it evenly. I like to spread it to the edge of the cheesecake, letting some drip down the sides.
Refrigerate until ready to serve. Enjoy!

Notes

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

Nutrition