Description
This Chocolate Pumpkin Cheesecake is a decadent dessert that perfectly blends the rich, creamy texture of cheesecake with the warm, spiced flavor of pumpkin and a luscious layer of melted chocolate. The crust made from crushed Oreo cookies adds a delightful chocolatey crunch, making it an irresistible treat ideal for fall gatherings or the Thanksgiving table.
Ingredients
Scale
Crust
- 24 Oreo cookies
- 5 tablespoons unsalted butter (melted)
- 1/4 teaspoon salt
Filling
- 24 ounces full fat cream cheese (at room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 3/4 cup pumpkin puree (NOT pumpkin pie filling)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips (melted)
Instructions
- Prepare the crust: Crush the Oreo cookies finely and combine them with the melted unsalted butter and 1/4 teaspoon salt. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Chill it while preparing the filling.
- Mix cream cheese: In a large bowl, beat the full fat cream cheese at room temperature until smooth and creamy to avoid lumps.
- Add sugar: Gradually add 1 1/2 cups granulated sugar to the cream cheese, continuing to beat until fully combined and light.
- Incorporate eggs: Add 4 large eggs one at a time, beating lightly after each addition just until combined, to prevent overmixing which can cause cracks.
- Add pumpkin and flavors: Blend in 3/4 cup pumpkin puree, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until the mixture is smooth and homogenous.
- Melt chocolate chips: In a microwave-safe bowl, gently melt 1/2 cup semisweet chocolate chips, stirring every 20-30 seconds to avoid burning.
- Combine chocolate: Pour the melted chocolate into the pumpkin cream cheese mixture and fold gently to swirl it in evenly, creating a marbled/chocolate-infused effect.
- Assemble and bake: Pour the filling over the chilled Oreo crust, smoothing the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 50 minutes, or until the edges are set but the center slightly jiggles.
- Cool and chill: Remove cheesecake from oven and let it cool at room temperature for about an hour. Then refrigerate for at least 4 hours or preferably overnight to fully set and enhance flavors.
- Serve: Release the cheesecake from the springform pan, slice into 10 servings, and optionally garnish with whipped cream or extra chocolate drizzle before serving.
Notes
- Chocolate pumpkin cheesecake is the perfect dessert when you can’t decide between chocolate and pumpkin flavors.
- Use full-fat cream cheese and room temperature ingredients for the best texture and to avoid lumps.
- Do not use canned pumpkin pie filling as it contains added sugars and spices that alter the flavor.
- Chilling the crust before adding the filling helps maintain a firm base.
- Allow the cheesecake to cool gradually and chill it overnight to prevent cracking and develop rich flavor.
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 480 kcal
- Sugar: 33 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
