This Chocolate Pumpkin Cheesecake blends velvety pumpkin spice cheesecake with a rich chocolate finish—perfect for fall gatherings or any time you crave a show-stopping dessert. If you love classic pumpkin pie but want something more indulgent, this decadent twist delivers layers of flavor and texture in every slice. The recipe is designed to be foolproof, even for beginners, with clear steps and simple ingredients so you can create a bakery-quality cheesecake right at home.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Two iconic flavors in one dessert: creamy pumpkin cheesecake paired with a chocolatey Oreo crust and a glossy chocolate drizzle.
- Perfect for holidays & special occasions: A guaranteed crowd-pleaser for Thanksgiving, potlucks, and dinner parties.
- Uncomplicated ingredients: Everything is easy to find, and the technique is beginner-friendly.
- Rich, smooth texture: The combination of cream cheese, pumpkin, and a gentle spice blend creates a silky, perfectly balanced filling.
- Foolproof baking method: The water bath ensures a crack-free, ultra-creamy cheesecake every single time.
This recipe stands out because the flavors are layered intentionally—subtle spice, deep chocolate notes, and a creamy filling that slices beautifully. It offers both comfort and elegance, making it a dessert that truly impresses.
Ingredients Needed
For the Cheesecake Filling
- 3 blocks (8 oz each) cream cheese, softened — room temperature ensures a smooth, lump-free batter
- 1 can (15 oz) pumpkin purée — unsweetened
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup packed brown sugar — adds caramel-like depth
- ¼ cup sour cream — creates extra creaminess
- 2 tsp pure vanilla extract
- 2 tbsp all-purpose flour — helps stabilize the filling
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
For the Oreo Crust
- 24 whole Oreos
- 6 tbsp unsalted butter, melted
For Serving
- ¼ cup melted chocolate chips
- ¼ cup caramel sauce
- Whipped topping or fresh whipped cream
How to Make Chocolate Pumpkin Cheesecake
Step 1 — Preheat the Oven
Preheat your oven to 350°F (175°C). Position a rack in the middle of the oven to ensure even baking from top to bottom.
Step 2 — Prepare the Cheesecake Batter
In a large mixing bowl or stand mixer, beat the softened cream cheese until completely smooth—this prevents grainy texture later.
Add the pumpkin purée, eggs, both sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt.
Mix on medium speed until the batter is creamy and no lumps remain. Avoid overmixing to prevent air bubbles that may cause cracks.
Step 3 — Make the Oreo Crust
Place the Oreos in a food processor and pulse until fine crumbs form. (Alternatively, seal them in a plastic bag and crush with a rolling pin.)
Transfer the crumbs to a bowl and pour in the melted butter. Stir until the mixture resembles wet sand and feels fully moistened.
Step 4 — Shape the Crust
Grease an 8-inch springform pan with cooking spray. Double-wrap the outside of the pan tightly in foil to protect it for the water bath.
Press the Oreo mixture firmly into the bottom and about one-third up the sides of the pan. Pack it tightly so it stays stable once baked.
Step 5 — Fill & Bake the Cheesecake
Pour the cheesecake filling over the crust. Place the springform pan into a larger baking dish.
Carefully pour boiling water into the dish until it reaches halfway up the sides of the pan—this water bath creates a smooth, crack-free texture.
Bake for 1 hour 15 minutes, or until the center still jiggles slightly when nudged.
Step 6 — Cool Gradually
Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour—the gentle temperature change prevents sinking.
Remove the pan from the water bath, unwrap the foil, and refrigerate for at least 4 hours or overnight until completely chilled and set.
Step 7 — Garnish & Serve
When you’re ready to serve, drizzle the chilled cheesecake with melted chocolate and caramel sauce.
Add whipped topping for an extra luxurious finish.
Serving and Storage Tips
- Serving: For clean slices, dip your knife in hot water and wipe between cuts.
- Topping ideas: Add chocolate curls, chopped pecans, or a dusting of cinnamon.
- Storage:
- Refrigerator: Keeps well for up to 5 days in an airtight container.
- Freezer: Freeze slices individually for up to 2 months; thaw overnight in the fridge.
- Make-ahead: This cheesecake is even better the next day as flavors deepen.
Helpful Notes
- Use room temperature cream cheese and eggs—cold ingredients create lumps.
- Don’t skip the water bath; it’s essential for a creamy texture and prevents cracking.
- If the top browns too quickly, loosely tent the cheesecake with foil.
- Want stronger chocolate notes? Add ⅓ cup mini chocolate chips into the batter.
Chocolate Pumpkin Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Position a rack in the middle for even baking.
- Beat the softened cream cheese until smooth. Add pumpkin purée, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt. Mix on medium until creamy without overmixing.
- Pulse Oreos into fine crumbs. Stir with melted butter until fully moistened.
- Grease an 8-inch springform pan. Wrap the outside with foil. Press the crust mixture into the bottom and one-third up the sides.
- Pour batter over the crust. Set the pan in a larger baking dish and pour boiling water around it until halfway up the sides. Bake for 1 hour 15 minutes, until slightly jiggly in the center.
- Turn off the oven and crack the door. Cool inside for 1 hour. Remove, unwrap, and refrigerate at least 4 hours or overnight.
- Drizzle with melted chocolate and caramel sauce. Add whipped topping before serving.
Notes
Conclusion
This Chocolate Pumpkin Cheesecake delivers the perfect balance of warm fall spices and indulgent chocolate, wrapped in a creamy, ultra-smooth texture. Its striking appearance, simple ingredients, and reliable technique make it a recipe you’ll reach for again and again. Whether you’re serving it during the holidays or surprising guests at any gathering, this cheesecake guarantees compliments.
If you make this recipe, leave a comment and a star rating—I’d love to hear how it turned out!
Don’t forget to share it on Pinterest or Facebook so others can enjoy it too.
What toppings or variations did you try? Tell me below!
Frequently Asked Questions (FAQ)
Can I use homemade pumpkin purée?
Yes! Just make sure it’s well-drained and thick, not watery, or it may affect texture.
How do I make this gluten-free?
Use gluten-free chocolate sandwich cookies for the crust and ensure your flour substitute contains a stabilizer. A 1:1 gluten-free baking blend works well.
Why did my cheesecake crack?
The most common causes are overmixing, skipping the water bath, or cooling too quickly. Follow the gradual cooling method for best results.
Is this recipe freezer-friendly?
Absolutely. Freeze whole or sliced cheesecake tightly wrapped for up to two months. Thaw overnight in the refrigerator.
How firm should the center be when baking is complete?
The center should wobble slightly when you gently shake the pan—similar to gelatin—this indicates a perfectly baked cheesecake.