If you’re anything like me and find it impossible to choose between chocolate and pumpkin desserts, then this Chocolate Pumpkin Cheesecake Recipe is about to become your new favorite treat. Rich, creamy, and perfectly spiced, this cheesecake marries the best of both worlds — and trust me, it’s fan-freaking-tastic. Once you try this, you’ll see why it’s the dessert everyone asks for at my holiday table!

🤍

Why You’ll Love This Recipe

  • Perfect Flavor Balance: Combines smooth chocolate with warm pumpkin spices for a cozy, rich taste.
  • Easy to Make: Uses simple pantry and seasonal ingredients with straightforward steps.
  • Great For Entertaining: Holds well for Thanksgiving or any fall gathering and always impresses guests.
  • Decadent Yet Approachable: You don’t need to be a pro baker to pull this off — trust me, I was surprised too!
The image shows a slice of three-layer dessert on a white plate with small blue speckles. The bottom layer is dark brown, crumbly, and dense, forming the base. The middle layer is thick, light brown, and smooth, with a creamy texture. The top layer is a darker brown, slightly cracked, and firm, forming a thin crust over the slice. A metal fork lies on the plate, lifting a piece of the dessert, revealing the layers clearly. The background has a soft white marbled texture with a white cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

Every ingredient in this Chocolate Pumpkin Cheesecake Recipe works together to create a luscious dessert with just the right texture and flavor. A quick shopping tip — make sure your cream cheese is full fat and softened, and grab plain pumpkin puree, not the spiced pumpkin pie filling.

  • Oreo cookies: These create the chocolatey crust with a nice crunch and a hint of creaminess from the filling.
  • Unsalted butter: Melted to bind the crust without adding extra saltiness.
  • Salt: A pinch enhances all the flavors in both the crust and filling.
  • Cream cheese: Make sure it’s full fat and softened for a smooth, creamy cheesecake texture.
  • Granulated sugar: Sweetens the cheesecake but use the exact amount to keep balance.
  • Eggs: Bring structure and richness — use large eggs at room temperature to prevent cracks.
  • Pumpkin puree: Pure pumpkin adds moisture and that classic fall flavor without extra sugars or spices.
  • Vanilla extract: Rounds out the flavors and brings warmth.
  • Ground cinnamon: Delivers cozy spice notes that pair perfectly with pumpkin.
  • Semisweet chocolate chips (melted): Swirled into the batter for a rich chocolate touch without overpowering.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love personalizing this Chocolate Pumpkin Cheesecake Recipe depending on who I’m baking for — whether that’s swapping flavors or adding a little extra indulgence here and there. Don’t be afraid to experiment or adjust to fit your taste!

  • Nutty Addition: I sometimes sprinkle chopped toasted pecans on top — it adds a lovely crunch and a toasty flavor that balances the sweet.
  • Dairy-Free Version: Swap the cream cheese with a vegan alternative and use dairy-free butter, and you’re in business.
  • Chocolate Swirl Variation: After adding the melted chocolate to the batter, swirl extra chocolate on top before baking for a dramatic marbled effect.
  • Spice It Up: Add a pinch of nutmeg or allspice for a deeper spice profile — I discovered this trick when I wanted a warmer, more aromatic cheesecake.

How to Make Chocolate Pumpkin Cheesecake Recipe

Step 1: Prep Your Crust

Start by crushing your Oreo cookies — I like to pop them in a zip-top bag and bash them with a rolling pin for a mix of fine crumbs and small chunks for texture. Then, stir in the melted butter and a pinch of salt until everything is evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. I find using the back of a flat measuring cup really helps to get a compact crust that holds together without being too thick.

Step 2: Make the Cheesecake Filling

In a large bowl, beat your cream cheese until creamy and smooth — this usually takes a few minutes if it’s softened well. Add sugar gradually, then beat in eggs one at a time to keep the mixture nice and fluffy. Next, stir in the pumpkin puree, vanilla, cinnamon, and salt. Finally, pour in the melted chocolate and fold gently so you get lovely streaks of chocolate throughout, but don’t overmix or the chocolate will lose its swirl effect.

Step 3: Bake and Chill

Pour the filling over your prepared crust and smooth the surface with a spatula. Bake at 350°F (175°C) for 50 minutes, or until the center is just set but still slightly jiggly—it’s key not to overbake to keep it silky. I like to place a pan of water in the oven to add moisture and prevent cracking, a trick I learned after my first few cheesecakes cracked horribly! When done, cool completely at room temperature and then chill in the fridge for at least 4 hours, overnight is best in my experience.

👨‍🍳

Pro Tips for Making Chocolate Pumpkin Cheesecake Recipe

  • Beat Cream Cheese Thoroughly: This prevents lumps and helps create a velvety texture.
  • Use Room Temperature Eggs: They combine better, making the batter smoother and avoiding cracks.
  • Don’t Overbake: Aim for a slight jiggle in the center when you take it out; it’ll firm up as it cools.
  • Chill Overnight: Patience here makes slicing cleaner and flavors richer.

How to Serve Chocolate Pumpkin Cheesecake Recipe

The image shows a chocolate cheesecake with three layers: a dark chocolate crumb crust at the bottom, a thick middle layer of smooth milk chocolate cheesecake with a light brown color and creamy texture, and a glossy dark chocolate ganache layer on top that is shiny and even. A slice is cut out and placed on a white plate in front, with a small piece resting on a fork next to it. The cake is on a white cake stand, all against a white marbled surface. A white cup with a bit of dark chocolate dripping is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I adore serving this cheesecake with a dollop of lightly sweetened whipped cream and a sprinkle of crushed toasted pecans. The cream offsets the richness while the nuts add crunch and a fun texture contrast. If you want to get fancy, a drizzle of caramel or chocolate sauce makes it look stunning and tastes incredible.

Side Dishes

It pairs beautifully with a simple cup of strong coffee or spiced chai tea. For a festive touch, I find fresh berries on the side add a bright, tart flavor that cuts through the richness nicely — blueberries or raspberries work perfectly.

Creative Ways to Present

For holidays or dinners, I’ve layered this cheesecake in clear glasses with whipped cream and crushed Oreos for mini trifle-style desserts — guests love the individual servings and it saves on slicing. Another favorite is topping with chocolate shavings or a cinnamon dusting just before serving for extra oomph.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake tightly wrapped in plastic wrap and then foil in the fridge. This keeps it fresh for up to 5 days. It’s amazing how the flavors even deepen after a day or two, so making it in advance is a great move.

Freezing

If you want to freeze it, slice into portions first. Wrap each slice tightly in plastic wrap, then in foil, and freeze up to 2 months. Thaw in the fridge overnight before serving, and it’ll taste just like fresh.

Reheating

Cheesecake is best served chilled, but if you prefer it a bit warmer, let it sit at room temperature for 20–30 minutes before enjoying. Avoid microwaving as that can ruin the texture and cause cracking.

FAQs

  1. Can I use pumpkin pie filling instead of pumpkin puree in this Chocolate Pumpkin Cheesecake Recipe?

    It’s best to use pure pumpkin puree rather than pumpkin pie filling because the latter already contains added spices and sugar, which could throw off the cheesecake’s sweetness and spice balance.

  2. How do I prevent cracks in my cheesecake?

    Use room temperature ingredients, don’t overbeat the batter or overbake the cheesecake, and consider baking it in a water bath or placing a pan of water in the oven to keep humidity high. Also, let it cool gradually before chilling.

  3. Can I make this cheesecake ahead of time?

    Absolutely! In fact, chilling it overnight improves the flavor and texture. Just be sure to cover it tightly to keep it moist.

  4. What’s the best way to melt chocolate for this recipe?

    The microwave method works great — heat in 20-second intervals, stirring in between to avoid burning. Alternatively, melt it gently over a double boiler.

  5. Can I substitute the Oreo crust with a graham cracker crust?

    Yes, graham cracker crust works well and will give a more classic cheesecake flavor, but you’ll lose that added chocolate punch from the Oreos.

Final Thoughts

I absolutely love how this Chocolate Pumpkin Cheesecake Recipe brings two incredible flavors together so effortlessly. Whenever I make it, friends and family go crazy for the rich, creamy texture and the cozy spices that hint at fall but feel just decadent enough for any time of year. If you’ve been hesitant to try combining chocolate and pumpkin, this recipe will win you over — I promise it’s well worth the little effort. So grab your Oreos and pumpkin puree, and let’s make some magic happen in your kitchen!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Pumpkin Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 142 reviews
  • Author: Julia
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 90 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This decadent Chocolate Pumpkin Cheesecake combines rich, creamy cheesecake with the warm flavors of pumpkin and cinnamon, layered on a crunchy Oreo cookie crust and swirled with melted semisweet chocolate. Perfect as an indulgent dessert for Thanksgiving or any fall celebration.

Ingredients

Crust

  • 24 Oreo cookies
  • 5 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt

Cheesecake Filling

  • 24 ounces full fat cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 3/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips, melted

Instructions

  1. Prepare the Crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crushed cookies with melted unsalted butter and 1/4 teaspoon salt until the mixture resembles wet sand.
  2. Form the Crust: Press the cookie mixture firmly into the bottom of a springform pan to create an even crust layer. Chill in the refrigerator while preparing the filling.
  3. Make the Cheesecake Filling: In a large mixing bowl, beat the full fat cream cheese until smooth and creamy. Gradually add granulated sugar and continue beating until well combined. Add the eggs one at a time, beating gently after each addition to avoid incorporating too much air.
  4. Add Pumpkin and Flavorings: Mix in pumpkin puree, vanilla extract, ground cinnamon, and 1/4 teaspoon salt until all ingredients are evenly combined and the batter is smooth.
  5. Pour the Filling: Pour the cheesecake mixture over the prepared Oreo crust in the springform pan, smoothing the top with a spatula.
  6. Add the Chocolate Swirl: Drizzle the melted semisweet chocolate chips over the cheesecake batter. Use a toothpick or knife to swirl the chocolate gently into the batter, creating a marbled effect.
  7. Bake the Cheesecake: Preheat the oven to 325°F (163°C). Bake the cheesecake for about 50 minutes, or until the edges are set and the center slightly jiggles when shaken. Avoid overbaking to prevent cracks.
  8. Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavors.
  9. Serve: Carefully remove the sides of the springform pan and slice the cheesecake. Serve chilled and enjoy the rich, creamy dessert.

Notes

  • Chocolate pumpkin cheesecake is the perfect dessert when you can’t decide between chocolate and pumpkin.
  • This cheesecake makes a delicious end to a Thanksgiving dinner.
  • Ensure cream cheese is at room temperature for a smooth batter.
  • Use pumpkin puree, not pumpkin pie filling, to avoid extra spices and sweetness.
  • Allow the cheesecake to chill well before serving for the best texture and flavor.

Nutrition

  • Serving Size: 1 slice (1/10 of cheesecake)
  • Calories: 450
  • Sugar: 35g
  • Sodium: 220mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 125mg
Avatar photo

Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star