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5.0 from 3 votes

Chocolate Pumpkin Cheesecake Recipe

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
1 hr
Total Time
2 hrs 30 mins
Servings: 14 slices
Calories: 455 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a food processor, add the Oreo cookies and pulse them until they form crumbs.
  3. 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.
  4. 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).
  5. 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..
  6. Place on a baking sheet in the preheated oven and bake for 8 minutes.
  7. In a large mixing bowl, add the softened cream cheese and beat with an electric mixer until smooth.
  8. Add 1 cup granulated sugar and ¼ cup brown sugar and blend to combine.
  9. Then add the eggs, pumpkin puree, ¾ cup heavy cream, vanilla extract, and pumpkin pie spice and blend until combined thoroughly.
  10. Pour cheesecake mixture into pre-baked Oreo crust and spread evenly.
  11. 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)
  12. 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.
  13. Then cover with foil or plastic wrap and place in the refrigerator to chill for at least 5-6 hours or even overnight.
  14. After the cheesecake has chilled, make the chocolate ganache.
  15. In a medium saucepan, add the water and ½ cup granulated sugar and heat over medium-high heat, stirring frequently, until the sugar dissolves.
  16. Let the sugar mixture come to a boil and heat for about 4-5 minutes, stirring often, until light brown/amber color.
  17. Remove from heat and stir in the ⅓ cup heavy cream and salt and stir. It is normal for it to become very thick.
  18. Return to the stove and heat for one minute until the caramel has re-melted and becomes a smooth sauce.
  19. Remove from the heat and add in chocolate chips and stir to combine well.
  20. Then allow the sauce to cool.
  21. Remove the chilled cheesecake from the refrigerator, unlatch the sides of the springform and place on a serving plate or cake stand..
  22. Pour the cooled chocolate sauce evenly over top of the cake.
  23. 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

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

% 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.