Introduction

This Chocolate Pumpkin Cheesecake combines rich chocolate with creamy pumpkin for a decadent dessert perfect for fall and beyond. The Oreo crust adds a delightful crunch, while the smooth ganache topping finishes it off elegantly. It’s a comforting treat sure to impress your guests or satisfy your own sweet tooth.

A slice of three-layer cake sits on a stack of two white plates on a white marbled surface. The bottom layer is dark brown and crumbly, likely a cookie crust. The middle layer is thick, creamy, and light brown, resembling a pumpkin or spiced filling. The top layer is a smooth, glossy dark chocolate ganache with decorative swirls across its surface. A silver fork rests diagonally on the plates, leaning against the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

35 Oreo cookies
5 tablespoons unsalted butter (melted)
680 grams full-fat cream cheese (room temperature)
120 grams granulated sugar
60 grams light brown sugar
120 grams sour cream (room temperature)
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 tablespoon pumpkin pie spice
½ teaspoon salt
318 grams pumpkin puree
3 large eggs (room temperature)
226 grams heavy cream
226 grams semi-sweet chocolate chips
1 tablespoon unsalted butter (cold)

Instructions

Step 1: Preheat the oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper. Set aside.
Step 2: Pulse the Oreo cookies in a blender or food processor until they become fine crumbs. Transfer to a large bowl and mix with melted butter.
Step 3: Pour the crumb mixture into the pan and press firmly into an even, compact layer using the bottom of a measuring cup. Bake the crust for 10 minutes, then set aside to cool.
Step 4: Place a large casserole dish or roasting pan on the bottom rack of your oven and fill it halfway with hot water. This water bath will help the cheesecake bake evenly.
Step 5: In a large bowl, beat the cream cheese, granulated sugar, and brown sugar on low speed until smooth and lump-free.
Step 6: Scrape down the sides, then mix in sour cream and vanilla extract on low speed until combined. Add cornstarch, pumpkin pie spice, and salt, mixing on low again.
Step 7: Add the pumpkin puree and mix on low until smooth. Add eggs one at a time, mixing on low after each addition and scraping the bowl to blend evenly. Avoid high speed to prevent excess air in batter.
Step 8: Pour cheesecake batter over the cooled crust. Place the springform pan directly above the water bath and bake for 50-60 minutes. The edges should be set and the center should gently wobble when nudged. Keep the oven door closed during baking to prevent cracks.
Step 9: Turn off the oven and prop the door open with an oven mitt. Let cheesecake cool inside for 1 hour. Then transfer to the counter to cool to room temperature. Cover and refrigerate for at least 6 hours or overnight.
Step 10: For the ganache, place chocolate chips in a heat-safe bowl. Microwave heavy cream in 30-second intervals for 2 minutes until bubbling. Pour cream over chocolate.
Step 11: Let sit for 1 minute, add cold butter, and stir until smooth and glossy. Cover and refrigerate for about 1 hour, until thickened to a spreadable consistency.
Step 12: Remove cheesecake from springform pan and place on serving plate. Spread ganache evenly over the top. Optionally, garnish with flaky salt. Slice and serve.

Tips & Variations

Room temperature ingredients help achieve a smooth, lump-free cheesecake batter.
If you don’t have a water bath, place a shallow pan of hot water on the oven floor to create steam.
For extra flavor, fold in chopped toasted pecans or walnuts into the batter before baking.
Use a heating pad or warm kitchen towel to smooth the ganache if it’s too thick to spread.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Leftovers keep well and flavors meld even more after a day. To serve, slice chilled or bring to room temperature for 30 minutes. Ganache may firm up when cold, so let it soften slightly before serving. This cheesecake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A round cheesecake with three visible layers sits on white parchment paper on a white plate against a white marbled texture surface. The bottom layer is thick and dark brown, looking crumbly like a chocolate crust. The middle layer is creamy orange, smooth and even, forming the main body of the cheesecake. The top layer is glossy dark chocolate spread in thick swirled circles, sprinkled lightly with coarse salt. A soft amber candle and maroon cloth are in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, chocolate wafer cookies or graham crackers are good alternatives. Choose cookies with a flavor that complements pumpkin and chocolate for the best results.

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath helps regulate the temperature and adds moisture, which reduces cracking. Avoid overmixing and keep the oven door closed during baking as temperature fluctuations can cause cracks.