Pumpkin Chocolate Cheesecake has become my ultimate fall indulgence, a dessert I eagerly anticipate making every year. I still remember the first time I whipped up this decadent treat; the aroma of cinnamon and nutmeg filling my kitchen instantly brought back cozy childhood memories of autumn leaves and holiday gatherings. This pumpkin chocolate dessert recipe isn’t just about combining two beloved flavors; it’s about crafting a rich, creamy experience that truly captures the essence of the season. You’ll find it’s the perfect way to elevate any special occasion, and it makes for an unforgettable fall dessert for Thanksgiving gatherings. Let’s get cooking!

Why You’ll Love This Pumpkin Chocolate Cheesecake

I know you’re going to fall head over heels for this incredible Pumpkin Chocolate Cheesecake. It’s more than just a dessert; it’s an experience that brings joy to any table. Here’s why I cherish making it:

It offers an unforgettable taste, blending warm spices with rich chocolate and creamy pumpkin.
This recipe, though elegant, is surprisingly an easy pumpkin chocolate cheesecake to prepare, making it perfect for bakers of all levels.
The combination of flavors makes it a delightful treat for the whole family, pleasing even the pickiest eaters.
While decadent, I find that making this easy pumpkin chocolate cheesecake at home allows me to control the quality of ingredients.
It makes a stunning centerpiece for any fall gathering or holiday celebration.
The sheer delight on everyone’s faces when they take their first bite is truly priceless.

Ingredients for Pumpkin Chocolate Cheesecake

To create this irresistible Pumpkin Chocolate Cheesecake, you’ll need a few key items. These Pumpkin Chocolate Cheesecake ingredients are carefully chosen to ensure the perfect balance of flavor and texture, from the crunchy crust to the creamy filling and glossy ganache.

25 Oreo Cookies (with filling) – these make for a rich, dark crust.
1/4 cup Unsalted Butter (56g), melted – essential for binding the cookie crumbs.
3/4 cup Granulated Sugar (150g) – for sweetness in the pumpkin filling.
1/2 cup Brown Sugar (100g) – adds a deeper, molasses note to the pumpkin.
1 teaspoon Cinnamon – a classic spice for that warm, autumnal flavor.
1/2 teaspoon Ground Ginger – provides a gentle, spicy kick.
1/4 teaspoon Ground Nutmeg – another traditional pumpkin spice.
1/4 teaspoon Ground Cloves – for an aromatic depth.
1 tablespoon Cornstarch – helps stabilize the cheesecake filling.
24 ounces Full-Fat Cream Cheese (680g), room temperature – crucial for a smooth, creamy texture.
1 3/4 cup Pumpkin Puree (420ml), NOT pumpkin pie filling – pure pumpkin is key for authentic flavor.
3 tablespoons Sour Cream, room temperature – adds a touch of tang and extra creaminess.
3 Large Eggs, room temperature – helps set the cheesecake.
Boiling Water – for the essential water bath.
4 ounces Dark or Semi-Sweet Chocolate (112g) – for the luxurious ganache topping.
1/2 cup Heavy Cream (120ml) – to create a smooth, pourable ganache.

How to Make Pumpkin Chocolate Cheesecake

Making this incredible Pumpkin Chocolate Cheesecake is a delightful process, and I’ll walk you through each step to ensure perfect results. You’ll soon discover just how satisfying it is to create such a stunning dessert. Follow these instructions carefully to achieve that creamy texture and rich flavor.

Step 1: First, preheat your oven to 350°F (180°C or 160°C fan). This ensures your oven is at the correct temperature for even baking. Next, wrap the outside of a 9-inch springform pan tightly in aluminum foil. This is a critical step to seal it for the water bath, preventing any moisture from seeping in.
Step 2: To create the crust, pulse your Oreo cookies in a food processor until they form fine crumbs. Then, mix these crumbs with the melted butter until they are well combined. You’ll love the rich aroma of chocolate that fills your kitchen at this stage.
Step 3: Press the Oreo mixture firmly into the bottom of the springform pan, extending it slightly up the sides to create a small lip. Bake this crust for 8 minutes, then remove it from the oven. Keep the oven on, as you’ll be returning the pan shortly.
Step 4: In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, ground ginger, ground nutmeg, ground cloves, and cornstarch. This forms your perfectly spiced sugar mixture for the filling.
Step 5: In a large mixing bowl, beat the room-temperature cream cheese until it’s wonderfully smooth and free of lumps. This is key for a creamy cheesecake. Add the sugar mixture and mix until it’s just incorporated, being careful not to overmix.
Step 6: Mix in the pumpkin puree and sour cream until the mixture is smooth and evenly colored. The beautiful orange hue of the pumpkin will really start to show.
Step 7: Add the eggs one at a time, mixing on low speed until each is just combined. Avoid overmixing once the eggs are added, as this can introduce too much air and cause cracks in your finished Pumpkin Chocolate Cheesecake.
Step 8: Place the foil-wrapped springform pan into a larger roasting pan. Pour the creamy Pumpkin Chocolate Cheesecake batter over the pre-baked crust and gently smooth the top with a spatula.
Step 9: Carefully pour 1 inch of boiling water into the roasting pan, around the springform pan. This water bath is essential for baking the cheesecake evenly and preventing cracks.
Step 10: Bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle when gently nudged. This indicates that your Pumpkin Chocolate Cheesecake is perfectly cooked.
Step 11: Remove the roasting pan from the oven and let the cheesecake cool in the water bath until it’s lukewarm. Then, carefully remove it from the water bath and cool completely at room temperature on a wire rack.
Step 12: Once completely cooled, cover the cheesecake and refrigerate it for at least 6 hours, or ideally, overnight. This chilling period is crucial for the cheesecake to firm up and for the flavors to fully develop.
Step 13: To make the ganache, finely chop the dark or semi-sweet chocolate and place it in a heatproof bowl. Heat the heavy cream until it’s nearly boiling, then pour it over the chopped chocolate.
Step 14: Let the cream and chocolate sit for 2–3 minutes, allowing the chocolate to melt. Then, whisk until the ganache is smooth, glossy, and beautifully rich.
Step 15: Pour the ganache over the chilled Pumpkin Chocolate Cheesecake, smoothing it evenly across the top. I like to let some drip artfully over the sides for a decorative touch.
Step 16: Refrigerate the cheesecake again until the ganache is set. When ready to serve, slice with a warm, sharp knife, wiping the blade clean between each cut for perfectly clean slices. Serve this delicious Pumpkin Chocolate Cheesecake chilled and enjoy!

Pro Tips for the Best Pumpkin Chocolate Cheesecake

I’ve learned a few tricks over the years that will elevate your Pumpkin Chocolate Cheesecake from great to absolutely unforgettable. Trust me, these small details make a huge difference in achieving that perfect texture and flavor.

Always use full-fat cream cheese and ensure it’s at room temperature. This is crucial for a lump-free, silky-smooth batter.
Don’t overmix the batter, especially after adding the eggs. Overmixing incorporates too much air, which can cause cracks during baking and cooling.
The water bath is your best friend! It creates a moist baking environment, preventing the cheesecake from drying out and cracking.
Chill your cheesecake overnight. This allows the flavors to meld beautifully and ensures a firm, easy-to-slice dessert.

Delicious Pumpkin Chocolate Cheesecake with a slice removed, showing creamy pumpkin and chocolate layers on an Oreo crust, garnished with chocolate shavings and a sprig of mint.

What’s the secret to perfect Creamy pumpkin chocolate cheesecake?

The true secret to a perfect, creamy pumpkin chocolate cheesecake lies in the room temperature ingredients and the gentle mixing. A water bath is also non-negotiable; it provides even, gentle heat, resulting in a perfectly set and incredibly rich pumpkin chocolate cheesecake without any cracks. This technique keeps the custard-like filling smooth and luxurious.

Can I make Pumpkin Chocolate Cheesecake ahead of time?

Absolutely! I always recommend making your Pumpkin Chocolate Cheesecake at least one day in advance. It gives the flavors time to deepen and allows the cheesecake to firm up properly, making it much easier to slice and serve. Store it covered in the refrigerator.

How do I avoid common mistakes with Homemade pumpkin chocolate cheesecake?

To avoid common pitfalls with your homemade pumpkin chocolate cheesecake, don’t open the oven door too often during baking. Also, ensure your springform pan is tightly sealed with foil to prevent water bath leaks. Lastly, let it cool slowly—first in the water bath, then at room temperature—to prevent cracking.

Best Ways to Serve Pumpkin Chocolate Cheesecake

Once your stunning Pumpkin Chocolate Cheesecake is chilled and ready, it’s time to think about serving! I love presenting this dessert in ways that highlight its beauty and rich flavors. Here are my favorite suggestions for truly enjoying this fall treat.

Serve individual slices with a dollop of freshly whipped cream and a sprinkle of cinnamon or chocolate shavings. This adds an extra layer of creaminess and visual appeal to your Pumpkin Chocolate Cheesecake.
For a truly indulgent experience, pair a slice with a warm mug of coffee or a spiced chai latte. The slight bitterness of the coffee beautifully complements the sweetness of the cheesecake.
This makes for an exquisite fall dessert pumpkin chocolate cheesecake that can be the star of any holiday table. Consider garnishing with candied pecans for added texture and a festive touch.

Close-up of a slice of Pumpkin Chocolate Cheesecake on a white plate, showing the distinct layers of chocolate crust, creamy pumpkin filling, and glossy chocolate ganache, ready to be enjoyed.

Nutrition Facts for Pumpkin Chocolate Cheesecake

I find it helpful to know what I’m enjoying, so here are the estimated nutrition facts for a single serving of this decadent Pumpkin Chocolate Cheesecake, based on the recipe making 14 slices:

Calories: 469
Protein: 7g
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Sugar: 34g
Sodium: 290mg
Cholesterol: 115mg

Please remember that these nutritional values are estimates and may vary slightly based on the specific brands and precise measurements of ingredients used in your homemade Pumpkin Chocolate Cheesecake.

How to Store and Reheat Pumpkin Chocolate Cheesecake

Proper storage is essential to keep your delicious Pumpkin Chocolate Cheesecake fresh and enjoyable for as long as possible. After baking, allow the cheesecake to cool completely at room temperature, then chill it in the refrigerator for at least 6 hours before storing. This crucial step helps it set perfectly.

For short-term storage, cover the cheesecake tightly with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for 3-4 days. This makes it a fantastic make-ahead dessert, especially if you’re preparing a big meal like Pumpkin Chocolate Cheesecake for Thanksgiving.

If you want to enjoy slices over a longer period, this cheesecake freezes beautifully! Wrap individual slices tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To reheat or thaw, simply transfer frozen slices to the refrigerator overnight, or let them sit at room temperature for about 30-60 minutes before serving. I don’t recommend microwaving as it can alter the texture.

Frequently Asked Questions About Pumpkin Chocolate Cheesecake

What is pumpkin chocolate cheesecake exactly?

Pumpkin Chocolate Cheesecake is a decadent dessert that beautifully marries the warm, spiced flavors of pumpkin pie with the creamy richness of a classic cheesecake, all atop a chocolate cookie crust and often finished with a luscious chocolate ganache. It’s truly the best of both worlds, offering a unique and indulgent fall dessert experience.

Can I substitute the Oreo crust for something else?

Absolutely! While I adore the Oreo crust for this Pumpkin Chocolate Cheesecake, you can definitely get creative. You could use crushed graham crackers for a more traditional cheesecake crust, or even gingersnap cookies if you want to amp up the spice factor. Simply follow the same butter-to-crumb ratio for your chosen alternative.

How do I prevent my pumpkin chocolate cheesecake from cracking?

Cracking is a common concern with cheesecakes, but there are a few tricks I use for my Pumpkin Chocolate Cheesecake. First, bake it in a water bath; this provides a humid environment for even cooking. Second, avoid overbaking – the center should still have a slight jiggle. Finally, let it cool slowly, first in the water bath, then at room temperature, before refrigerating. Sudden temperature changes are a main culprit for cracks.

Can I make a no-bake pumpkin chocolate cheesecake version?

While this specific recipe is baked, you can certainly adapt the concept for a no-bake Pumpkin Chocolate Cheesecake! You’d create a similar cookie crust, then prepare a pumpkin-spiced cream cheese filling stabilized with gelatin or whipped cream, and chill it until firm. A no-bake version would offer a lighter texture and skip the water bath step entirely.

Variations of Pumpkin Chocolate Cheesecake You Can Try

I love experimenting with this recipe, and there are so many delightful Chocolate pumpkin cheesecake ideas to explore! You can easily adapt this base recipe to suit different dietary needs or flavor preferences, making your Pumpkin Chocolate Cheesecake truly unique. Here are a few variations I’ve tried that you might enjoy:

For a gluten-free option, swap out the Oreo crust for a crust made with gluten-free chocolate cookies or a mixture of almond flour and cocoa powder.
If you’re looking for a lighter touch, consider a “no-bake” version. While this recipe is baked, a no-bake Pumpkin Chocolate Cheesecake can be achieved by using gelatin to set the filling, perfect for warmer weather.
To enhance the spice, add a pinch of black pepper or a dash of cayenne to the pumpkin filling for a subtle, intriguing kick. This transforms it into a truly spiced Pumpkin Chocolate Cheesecake.
You could also swirl in some caramel sauce into the batter before baking, or drizzle it over the top with the ganache, for an added layer of rich, sweet flavor.

Pumpkin Chocolate Cheesecake: 1 Incredible Treat!

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Author: Michael
Total Time: 8 hours 45 minutes
Yield: 14 slices 1x
Diet: Vegetarian

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Description

This luxurious Pumpkin Chocolate Cheesecake combines a creamy pumpkin spice filling with a crunchy Oreo crust and a glossy dark chocolate ganache. This decadent dessert is perfect for fall gatherings and holiday celebrations, offering warmth, richness, and elegance in every bite.

Ingredients

Scale

25 Oreo Cookies (with filling)
1/4 cup Unsalted Butter (56g), melted
3/4 cup Granulated Sugar (150g)
1/2 cup Brown Sugar (100g)
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1 tablespoon Cornstarch
24 ounces Full-Fat Cream Cheese (680g), room temperature
1 3/4 cup Pumpkin Puree (420ml), NOT pumpkin pie filling
3 tablespoons Sour Cream, room temperature
3 Large Eggs, room temperature
Boiling Water (for the water bath)
4 ounces Dark or Semi-Sweet Chocolate (112g)
1/2 cup Heavy Cream (120ml)

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Instructions

Preheat oven to 350°F (180°C or 160°C fan). Wrap the outside of a 9-inch springform pan tightly in aluminum foil to seal for the water bath.
Pulse Oreos in a food processor until fine crumbs form.
Mix with melted butter until combined.
Press mixture into the bottom of the springform pan, creating a small lip along the edge.
Bake for 8 minutes, then remove from oven. Keep oven on.
In a bowl, combine granulated sugar, brown sugar, spices, and cornstarch.
In a large mixing bowl, beat cream cheese until smooth.
Add the sugar mixture and mix until well incorporated.
Mix in pumpkin puree and sour cream until smooth.
Add eggs one at a time, mixing on low until just combined.
Place the foil-wrapped pan in a large roasting pan. Pour the pumpkin chocolate cheesecake batter over the crust and smooth the top.
Pour 1 inch of boiling water into the roasting pan around the springform pan.
Bake for 50–60 minutes, until edges are set and the center slightly jiggles.
Remove from oven and let cool in the water bath until lukewarm. Then cool completely at room temperature.
Cover and refrigerate for at least 6 hours or overnight.
Finely chop chocolate and place in a heatproof bowl.
Heat cream until nearly boiling and pour over chocolate.
Let sit 2–3 minutes, then whisk until smooth and glossy.
Pour ganache over the chilled pumpkin chocolate cheesecake, smoothing evenly. Let some drip over the sides for a decorative effect.
Refrigerate again until set.
Slice with a warm, sharp knife, wiping between cuts for clean slices. Serve this delicious pumpkin chocolate cheesecake chilled.

Notes

Use gingersnap cookies instead of Oreos for a spicier crust in your homemade pumpkin chocolate cheesecake.
Swirl melted chocolate into the filling before baking for a marbled look.
Top with whipped cream and chocolate shavings for extra flair.
This rich pumpkin chocolate cheesecake can be made a day ahead—it tastes even better after chilling overnight.
Freeze individual slices for up to 2 months; thaw overnight in the fridge before serving.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American