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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Pour the Filling: Pour the cheesecake mixture over the prepared Oreo crust in the springform pan, smoothing the top with a spatula.
- 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.
- 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.
- 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.
- 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
