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Pumpkin Chocolate Cheesecake Recipe

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4 from 88 reviews

This Pumpkin Chocolate Cheesecake combines a rich Oreo cookie crust with a spiced pumpkin cream cheese filling and a silky dark chocolate ganache topping. Baked in a water bath for a creamy, smooth texture and finished with a decadent chocolate layer, it’s the perfect dessert for fall and holiday gatherings.

Ingredients

Oreo Crust

  • 25 Oreo cookies, wafers and filling
  • 1/4 cup unsalted butter (56 grams), melted

Pumpkin Cheesecake Filling

  • 3/4 cup granulated sugar (150 grams)
  • 1/2 cup brown sugar (100 grams)
  • 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 (680 grams), room temperature
  • 1 3/4 cup pumpkin puree (420 ml), NOT pumpkin pie filling
  • 3 tablespoons sour cream, room temperature
  • 3 large eggs, room temperature
  • Boiling water, for the water bath

Chocolate Ganache

  • 4 ounces dark chocolate (112 grams), or semi-sweet
  • 1/2 cup heavy cream (120 ml), or whipping cream

Instructions

  1. Prepare Springform Pan: Wrap the outside of the springform pan with aluminum foil at least 3-4 times to fully cover the bottom and sides, ensuring no seams are exposed to prevent leaks during baking.
  2. Preheat Oven: Set the oven temperature to 350°F (180°C or 160°C fan-forced) to prepare for baking the crust.
  3. Make Oreo Crust: Crush Oreo cookies in a food processor or using a rolling pin in a freezer bag until fine crumbs form. Mix crumbs with melted butter until it feels like damp sand. Press mixture firmly into the bottom of the springform pan creating a slight lip around the edges. Bake crust for 8 minutes then remove from oven, keeping the oven on.
  4. Mix Sugar and Spices: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and cornstarch thoroughly to remove lumps.
  5. Prepare Cream Cheese Mixture: Beat room temperature cream cheese in a large bowl until soft and creamy. Gradually add the sugar and spice mixture, beating until smooth. Scrape down the sides and bottom of the bowl as needed.
  6. Add Pumpkin and Sour Cream: On low mixer speed, blend pumpkin puree and sour cream into the cream cheese mixture evenly.
  7. Incorporate Eggs: Beat in the eggs one at a time on low speed, stopping as soon as each egg is combined to avoid overmixing.
  8. Assemble for Baking: Place the foil-wrapped springform pan inside a large roasting pan. Pour the cheesecake filling over the crust and smooth the top. Pour about 1 inch (2 cm) of boiling water into the roasting pan around the springform pan to create a water bath.
  9. Bake Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the top appears just set but still has a slight wobble in the center, similar to jello.
  10. Cool and Chill: Remove the roasting pan from the oven and let the cheesecake cool in the water bath until the water is lukewarm. Then remove the cheesecake from the roasting pan and allow it to cool to room temperature. Cover with foil and refrigerate for at least 6 hours or overnight to fully set.
  11. Make Chocolate Ganache: Finely chop the dark chocolate and place it in a heatproof bowl. Heat the cream until almost boiling, then pour over the chocolate. Let sit for 2-3 minutes, then whisk until smooth. Microwave briefly if needed to fully melt the chocolate fully.
  12. Decorate and Serve: Remove cheesecake from the fridge, unwrap the springform pan, and gently loosen the cake edges. Discard any condensation with a paper towel. Pour ganache over the cheesecake, smoothing it evenly and allowing optional drips over the sides. Refrigerate again to let ganache set. Slice with a clean sharp knife, wiping the knife between cuts for neat slices.

Notes

  • Use 100% pure pumpkin puree, preferably canned, not pumpkin pie filling, for consistent moisture.
  • Full-fat brick-style cream cheese is essential for a creamy texture; avoid low-fat or spreadable tub cream cheeses.
  • Ensure cream cheese, sour cream, and eggs are at room temperature to prevent lumps and ensure smooth batter.
  • Baking in a water bath prevents cracks and yields a creamier cheesecake.
  • Best made a day ahead; bake, cool fully, then chill overnight before adding ganache and serving.
  • Store cheesecake covered in the refrigerator for up to 5 days.

Find it online: https://deliciousyum.com/pumpkin-chocolate-cheesecake-recipe/