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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 469
- Sugar: 34g
- Sodium: 290mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg