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Chocolate Pumpkin Cheesecake

Chocolate Pumpkin Cheesecake

This Chocolate Pumpkin Cheesecake blends creamy pumpkin spice filling with a rich chocolate Oreo crust for the ultimate fall dessert. Velvety, smooth, and layered with warm spices and chocolatey depth, it’s a stunning centerpiece that’s surprisingly beginner-friendly.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 24 oz cream cheese, softened 3 blocks
  • 15 oz pumpkin purée unsweetened
  • 4 large eggs
  • 0.75 cup granulated sugar
  • 0.5 cup packed brown sugar adds caramel-like depth
  • 0.25 cup sour cream
  • 2 tsp pure vanilla extract
  • 2 tbsp all-purpose flour helps stabilize the filling
  • 1 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
Oreo Crust
  • 24 Oreos
  • 6 tbsp unsalted butter, melted
For Serving
  • 0.25 cup melted chocolate chips
  • 0.25 cup caramel sauce
  • whipped topping or fresh whipped cream

Method
 

  1. Preheat your oven to 350°F (175°C). Position a rack in the middle for even baking.
  2. 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.
  3. Pulse Oreos into fine crumbs. Stir with melted butter until fully moistened.
  4. Grease an 8-inch springform pan. Wrap the outside with foil. Press the crust mixture into the bottom and one-third up the sides.
  5. 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.
  6. Turn off the oven and crack the door. Cool inside for 1 hour. Remove, unwrap, and refrigerate at least 4 hours or overnight.
  7. Drizzle with melted chocolate and caramel sauce. Add whipped topping before serving.

Notes

For clean slices, warm your knife between cuts. Cheesecake freezes well for up to 2 months. Use room-temperature ingredients for the smoothest texture.