Chocolate Pumpkin Cheesecake Recipe
User Reviews
5.0
3 reviews
Excellent
Chocolate Pumpkin Cheesecake Recipe
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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 your Thanksgiving menu.
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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
- 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.
- Use Golden Oreo cookies for the crust or even graham crackers, chocolate wafer cookies or Nilla wafers.
- Be sure to use pure pumpkin puree and not pumpkin pie filling.
- Make your own homemade pumpkin pie spice.
- Full fat cream cheese gives the best results. But feel free to use ⅓ less fat cream cheese.
- Top with chopped walnuts or pecan on top of the chocolate ganache before placing it back in the refrigerator to set.
- Let the eggs and cream cheese sit on the counter for about 30 minutes before using.
Nutrition Information
Show Details
Serving
1slice
Calories
455kcal
(23%)
Carbohydrates
51g
(17%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
101mg
(34%)
Sodium
333mg
(14%)
Potassium
303mg
(9%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Vitamin A
5471IU
(109%)
Vitamin C
1mg
(1%)
Calcium
136mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 14slices
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 455kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 101mg | 34% |
| Sodium | 333mg | 14% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 5471IU | 109% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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