A delicious pumpkin spice flavor, a crunchy Oreo cookie crust, and chocolate ganache on top make this pumpkin chocolate cheesecake impossible to resist. It’s the perfect twist on classic pumpkin cheesecake and has an almost mousse-like texture that’s to die for!
This pumpkin chocolate cheesecake has the perfect pumpkin spice flavor with the creaminess of classic New York Cheesecake. The Oreo cookie crust and chocolate ganache on top complement the pumpkin and warm spices perfectly. If you’re looking for a Thanksgiving dessert or pumpkin treat that’s just a little different and creative – then this is the recipe for you.
If you’ve made my classic pumpkin cheesecake with caramel sauce before – then I highly recommend this chocolate version. There’s something about dark chocolate and pumpkin spice that really complement each other in an unexpected way. I find this cheesecake isn’t too dense either – with a slightly lighter and fluffier texture than you might expect.
Tips for Making Pumpkin Chocolate Cheesecake
- Make sure to use canned, pure pumpkin puree – NOT canned pumpkin pie filling. This recipe is developed with pumpkin puree, so it won’t work out properly with canned pumpkin pie filling.
- I highly recommend using canned pumpkin puree instead of making your own when making cheesecake. Homemade pumpkin puree can have very different amounts of liquid, which will lead to inconsistent results.
- The cream cheese, eggs and sour cream should be room temperature before getting started. This ensures everything mixes together without any lumps.
- For the crust, you’ll use the entire Oreo – wafer and filling.
- I always bake cheesecake using the water bath method (wrapping the pan in aluminum foil and baking in a roasting pan filled with 1 inch of water). This minimizes the chance of the cheesecake cracking and keeps it extra creamy.
- Cheesecake needs to cool slowly and then chill in the fridge for at least 6 hours before serving. This is so the cheesecake can set properly. I therefore always make the cheesecake the day before I plan to serve to give it enough time.
- For the ganache, feel free to use semi-sweet or dark chocolate. If using dark chocolate, I don’t recommend using anything stronger than 70%.
- I always add the ganache the next day, after the cheesecake is fully cooled and has chilled. Then lightly cover the pan and place back in the fridge until you’re ready to serve.
Need more Thanksgiving treats with pumpkin and chocolate? Then be sure to try these other favorites:
Pumpkin Chocolate Cheesecake
- 9-inch springform pan
- large roasting pan (big enough for the springform pan to fit inside)
- Aluminum Foil
- 25 Oreo cookies wafers and filling
- ¼ cup unsalted butter (56 grams) melted
Pumpkin Cheesecake Filling
- ¾ cup granulated sugar (150 grams)
- ½ cup brown sugar (100 grams)
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon cornstarch
- 24 ounces full-fat cream cheese* (680 grams) room temperature
- 1 ¾ cup pumpkin puree* (420 ml) NOT pumpkin pie filling
- 3 tablespoons sour cream* room temperature
- 3 large eggs* room temperature
- boiling water for the water bath
- 4 ounces dark chocolate (112 grams) or semi-sweet
- ½ cup heavy cream (120 ml) or whipping cream
- Wrap the outside of the springform pan in aluminum foil at least 3-4 times so that the bottom and sides are fully covered. Ensure that all the seams between pieces of foil are covered too.
- Preheat the oven to 350F (180C or 160C on a fan-forced oven).
- Place the cookies (wafers and filling) in a food processor and pulse until they're fine crumbs. You can also crush the cookies by placing them in a freezer bag and crushing with a rolling pin.
- Mix the crushed cookies with the melted butter. It should feel like damp sand.
- Press the mixture into the bottom of the springform pan to create a slight lip around the edge.
- Bake in the preheated oven for 8 minutes, then remove from the oven (keeping the oven turned on).
- Stir together the white sugar, brown sugar, spices and cornstarch in a medium bowl until there are no lumps.
- In a large bowl, beat the cream cheese until soft. Then mix in the sugar mixture until smooth and creamy. Turn off the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on a low speed, beat in the pumpkin and sour cream until evenly combined.
- Then mix in the eggs 1 at a time with a mixer on a low speed. Stop mixing as soon as the eggs are combined.
- Place the pan (still wrapped in foil) in the middle of a large roasting pan. Pour the cheesecake filling over the crust and smooth the top.
- Pour about 1 inch (2 cm) of boiling water into the large roasting pan.
- Place the entire cheesecake in the roasting pan in the oven and bake for about 50-60 minutes, or until the top looks just set. It should still have a slight wobble in the middle when it's done baking, similar to nudging a bowl of Jello.
Cooling and Chilling
- Remove the cheesecake (in the roasting pan) from the oven. Let it cool in the roasting pan until the water is lukewarm. Then remove the cheesecake from the roasting pan (still in the springform wrapped in foil) and cool until it reaches room temperature.
- Cover the top of the pan with foil and place in the fridge to chill for at least 6 hours or overnight.
Chocolate Ganache & Serving
- Chop the chocolate into very fine pieces and place in a heatproof bowl.
- Heat the cream (either in the microwave or small saucepan while gently stirring) until almost boiling.
- Pour the hot cream over the chocolate and let sit for 2-3 minutes. Then whisk until smooth. If the chocolate hasn't quite melted, microwave for 30 seconds on medium power and whisk until smooth.
- Remove the cheesecake from the fridge. Gently trace around the outside of the cheesecake, then unclamp the outer ring of the springform pan.
- If there's condensation on top of the cheesecake, blot it with a paper towel to remove the water.
- Pour the ganache over the cheesecake and spread smooth. Optionally, let the ganache drip over the edges of the cheesecake.
- Return to the fridge for the ganache to set.
- When ready to serve, slice with a sharp, thin, knife - ensuring that you cut all the way through the crust. Wipe off the knife after each slice for clean cuts.
- Pumpkin Puree: Make sure to use 100% pure pumpkin and not pumpkin pie filling. I recommend using canned pumpkin puree instead of homemade, since the amount of liquid in homemade can vary and therefore lead to inconsistent results.
- Cream Cheese: The cream cheese should be full-fat, brick-style cream cheese and not anything labeled low-fat, whipped or spreadable. Do not use cream cheese that comes in a tub - as it is too thin for making cheesecake.
- Room Temperature Ingredients: The cream cheese, sour cream and eggs should all be room temperature before getting started.
- Water Bath: I always bake my cheesecake recipes in a water bath. It helps to minimize cracks and gives a cheesecake with a creamier texture.
- Make Ahead Tips: I always bake my cheesecake the day before I plan to serve it. Cool fully, then cover and chill in the fridge overnight. I'll make the ganache some time the next day, then pop it back in the fridge until I'm ready to serve.
- Storage: Store cheesecake covered in the fridge for up to 5 days.
- Nutrition: Details provided are an estimate only and based on 1 slice of cheesecake, assuming the cake is sliced into 14 equal-sized pieces.