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Chocolate Pumpkin Cheesecake with Oreo Crust and Ganache Recipe

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★★★★★

4.4 from 74 reviews

This decadent Chocolate Pumpkin Cheesecake combines a rich Oreo crust with a smooth, spiced pumpkin cheesecake filling, topped with a luscious chocolate ganache. Perfect for autumn celebrations and dessert lovers seeking a seasonal twist on classic cheesecake.

Ingredients

Scale

Crust

  • 35 Oreo cookies
  • 5 tablespoons unsalted butter (melted)

Pumpkin Cheesecake Filling

  • 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)

Chocolate Ganache

  • 226 grams heavy cream
  • 226 grams semi-sweet chocolate chips
  • 1 tablespoon unsalted butter (cold)

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Set aside.
  2. Make Oreo Crust: Pulse the Oreo cookies in a blender or food processor until they become fine crumbs. Transfer the crumbs to a large bowl and mix with the melted butter until evenly combined.
  3. Bake Crust: Pour the crumb mixture into the prepared pan and press it firmly into an even, compact layer using the bottom of a measuring cup. Bake the crust for 10 minutes, then remove and set aside to cool.
  4. Prepare Water Bath: Place a large casserole dish or roasting pan on the bottom rack of the oven and fill it halfway with hot water. Close the oven door to maintain the temperature at 325°F; this steam bath will help the cheesecake bake evenly.
  5. Mix Cream Cheese Base: In a large bowl, beat the cream cheese, granulated sugar, and light brown sugar together on low speed until smooth and free of lumps.
  6. Incorporate Additional Ingredients: Scrape down the bowl sides, then mix in the sour cream and vanilla extract on low speed until combined. Add cornstarch, pumpkin pie spice, and salt; mix again gently on low.
  7. Add Pumpkin and Eggs: Mix in the pumpkin puree on low speed until smooth. Add the eggs one at a time, mixing on low speed after each addition and scraping the bowl to ensure even blending. Avoid high-speed mixing to prevent incorporating excess air.
  8. Bake Cheesecake: Pour the batter over the cooled crust. Place the springform pan directly above the water bath in the oven and bake for 50-60 minutes. The cheesecake edges should appear set while the center remains slightly wobbly when nudged. Keep the oven door closed during baking to avoid cracks.
  9. Cool Cheesecake: Turn off the oven and prop the door open slightly with an oven mitt. Let the cheesecake cool inside for 1 hour to gradually adjust temperature. Then transfer it to room temperature and let cool completely. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
  10. Prepare Chocolate Ganache: Place the chocolate chips in a heat-safe bowl. Microwave the heavy cream at 30-second intervals for 2 minutes until bubbling around the edges. Pour the hot cream over the chocolate chips and let sit for 1 minute.
  11. Finish Ganache: Add the cold butter to the chocolate mixture and stir until smooth and glossy. Cover and refrigerate for about 1 hour, until the ganache thickens to a spreadable consistency.
  12. Assemble and Serve: Remove the cheesecake from the springform pan and transfer to a serving plate or cake stand. Spread the cooled ganache evenly over the top using an offset spatula. Optionally sprinkle with flaky salt. Slice and serve chilled.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to avoid lumps in the batter.
  • Do not overmix the cheesecake batter to prevent cracks and a dense texture.
  • The water bath is essential to create a moist baking environment that reduces cracking and promotes even cooking.
  • Letting the cheesecake cool gradually inside the oven prevents temperature shock and cracking.
  • Refrigerate the cheesecake overnight for best texture and flavor development.
  • Use an offset spatula for easy ganache spreading.

Keywords: chocolate pumpkin cheesecake, pumpkin cheesecake, Oreo crust cheesecake, fall dessert, chocolate ganache cheesecake

Find it online: https://leofoster.com/chocolate-pumpkin-cheesecake-with-oreo-crust-and-ganache-recipe/