Chocolate Pumpkin Cheesecake Recipe

If you’re anything like me, sometimes you find yourself torn between cravings—wanting something rich, creamy, and festive all at once. That’s exactly why I created this Chocolate Pumpkin Cheesecake Recipe. It’s like the best of both worlds mashed into one luscious dessert! Imagine the velvety pumpkin cheesecake with swirls of chocolate melting into every bite. Trust me, once you whip this up, it’ll be your new go-to for fall gatherings, holiday dinners, or any time you want to feel a little fancy in the kitchen.

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Ingredients You’ll Need

This Chocolate Pumpkin Cheesecake Recipe uses ingredients that come together beautifully to create a smooth and flavorful dessert. The pumpkin puree adds moisture and spice while the melted chocolate chips bring that subtle, indulgent richness. When shopping, be sure to grab full-fat cream cheese for the creamiest texture!

• Oreo cookies: These create a wonderfully crunchy, chocolaty crust—plus, they’re a crowd-pleaser.
• Unsalted butter: Melted butter helps bind the crust perfectly without overpowering the flavor.
• Salt: Just a pinch enhances all the flavors without being noticeable.
• Full fat cream cheese: I always use full-fat for the richest, creamiest cheesecake—room temperature helps it blend smoothly.
• Granulated sugar: Sweetens the cheesecake without competing with the chocolate or pumpkin.
• Eggs: Provide structure and richness for that classic cheesecake texture.
• Pumpkin puree: Make sure to use pure pumpkin, not pumpkin pie filling, so you can control the spices.
• Vanilla extract: A splash uplifts flavors and adds warmth.
• Ground cinnamon: Adds that signature cozy pumpkin spice note.
• Semisweet chocolate chips: Melting these infuses the cheesecake with chocolate but keeps it subtle and balanced.

Variations

One of the reasons I adore this Chocolate Pumpkin Cheesecake Recipe is how easily it adapts to your tastes or dietary needs. Feel free to tweak or elevate it based on what you love or have on hand. You’ve got options!

• Gluten-free Version: Swap the Oreo crust for gluten-free chocolate cookies—you won’t even miss the original, I promise.
• Dairy-free Adaptation: Use vegan cream cheese and dairy-free butter alternatives; just expect a slightly different texture but still delicious.
• Spicy Pumpkin Twist: Add a pinch of nutmeg and cloves along with cinnamon for a more pronounced pumpkin spice flavor.
• Chocolate Swirl: Reserve some melted chocolate to swirl through the filling before baking for an extra eye-catching effect.

How to Make Chocolate Pumpkin Cheesecake Recipe

Step 1: Prep the Oreo Crust

First things first: crush your Oreo cookies into a fine crumb. I usually pop them in a zip-top bag and use a rolling pin, but a food processor works like a charm, too. Then, mix the crumbs with melted unsalted butter and a pinch of salt. Press this mixture firmly into the bottom of a springform pan. Pro tip: press it down really well for a sturdy base that holds up nicely under the creamy cheesecake.

Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, beat your room-temperature cream cheese and granulated sugar until smooth and creamy — no lumps here! Add in the eggs one at a time, making sure each is fully incorporated before the next. Then stir in the pumpkin puree, vanilla extract, ground cinnamon, and the salt. Finally, fold in the melted semisweet chocolate chips. The batter will have a gorgeous, soft chocolate tint with pumpkin’s warmth peeking through.

Step 3: Bake to Perfection

Pour your filling right over the Oreo crust, smoothing it out evenly. Bake at 325°F (163°C) for about 50 minutes or until the edges are set but the center still jiggles slightly. I learned that overbaking can dry out the cheesecake, so keep a close eye and test by gently shaking the pan. Once done, turn off the oven, crack the door open, and let it cool gradually inside for about an hour before refrigerating. This trick really helps prevent cracks.

Step 4: Chill and Serve

After cooling, pop the cheesecake into the fridge for at least 4 hours, though overnight is best. It allows the flavors to meld and the texture to set perfectly creamy. When ready to serve, loosen it with a warm knife around the edges and slice confidently—you’re going to impress everyone at the table!

How to Serve Chocolate Pumpkin Cheesecake Recipe

Garnishes

I like to keep garnishes simple but impactful—fresh whipped cream dolloped on top and a sprinkle of cinnamon or even some chopped toasted pecans add the perfect touch. Sometimes, I drizzle a little caramel sauce on top for an extra layer of flavor. These toppings make each bite feel extra festive and special.

Side Dishes

When serving this Chocolate Pumpkin Cheesecake Recipe, I like pairing it with a hot cup of spiced chai tea or espresso—it complements the warm pumpkin and chocolate notes beautifully. If it’s a holiday dinner, fresh fruit on the side like sliced pears or orange segments also balances the richness nicely.

Creative Ways to Present

For special occasions, I’ve tried serving individual mini cheesecakes in mason jars with Oreo crusts layered in and the filling spooned on top. It’s not only adorable but makes portioning a breeze. Swirling extra melted chocolate on top before chilling adds an elegant marbled effect that guests love.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps beautifully in the fridge for up to 5 days if stored tightly covered with plastic wrap or in an airtight container. I usually slice it first and layer parchment paper between slices so they don’t stick together.

Freezing

I’ve found freezing works well for this recipe! Wrap the cooled cheesecake tightly in plastic wrap and then aluminum foil before freezing. It stays great for up to 2 months. To thaw, just move it to the fridge overnight and serve cold or at room temperature—both work.

Reheating

Personally, I enjoy this cheesecake cold or at room temp, but if you want it slightly warmed, pop a slice in the microwave for 10–15 seconds. Just be careful not to overdo it—you want it creamy and soft, not melted or oily.

FAQs

Final Thoughts

This Chocolate Pumpkin Cheesecake Recipe holds a special place in my heart because it brings together two of my favorite seasonal flavors in one dreamy dessert. When I first made it, I was nervous about mixing chocolate with pumpkin, but the balance blew me away—and I’ve been making it ever since. I’m confident that once you give this a try, you’ll want to keep it in your baking rotation too. So go ahead, dive in, and enjoy the cozy, rich deliciousness with your loved ones—you deserve it!

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