This chocolate pumpkin cheesecake is a delicious fall dessert perfect for Thanksgiving or just any old day. It’s easy to make–no water bath!–and everybody loves it!
Meet the dessert that inspired this text to one of my friends/food testers: Get over here now and save me from myself.
She arrived just as I was finishing taking the pics you see before you. And about two seconds before I took down my third slice, not even bothering with a fork.
If you’re looking for a twist on traditional pumpkin desserts then this chocolate pumpkin cheesecake is for you; it’s ridiculously good. I say this often but I always mean it: if you make just one dessert this fall, go with this. You will NOT be sorry.
Rich, lightly pumpkin-y, and super creamy, it’s everything fall dessert dreams are made of!
Why you’ll love pumpkin chocolate cheesecake:
- No water bath necessary
- It looks fancy but it isn’t hard to make
- It chills overnight so it’s perfect to make ahead
How to make Oreo cookie crust
- Place Oreo cookies in a food processor
- Pulse to crush, then stream in melted butter and salt
- Press into a 9-inch springform pan
Note: If you don’t have a food processor you can use a rolling pin and large zip-top bags to crush your cookies. I recommend working in batches and double- or triple-bagging the cookies.
You’ll chill the crust for 10 minutes (so the crust maintains its shape) then bake for 10 minutes. Then move onto the filling!
How to make chocolate pumpkin cheesecake filling
- Beat room temperature cream cheese with sugar until light and smooth
- Beat in eggs and pumpkin
- Beat in cinnamon, vanilla, and salt
- Transfer half of that mixture to a second bowl and beat in melted chocolate
Assembling your cheesecake
- Pour the pumpkin batter into the crust
- Dollop the chocolate mixture over that
- Use the handle of a wooden spoon to swirl the two together; be careful not to bump the crust with the spoon
Then bake for about 50 minutes, cool to room temp, and refrigerate overnight.
Baker’s tip: Set your springform pan on a large baking sheet before you put it in the oven. Sometimes the butter in the crust leaks; putting the cake on a baking sheet prevents a mess in your oven. (This works for fruit pies too—set the pie on a baking sheet to catch juice drips!)
Notes on making your chocolate pumpkin cheesecake:
- If all you have is salted butter for the crust, just use that and omit the salt.
- Be absolutely sure you cream cheese is at room temperature before you start on your filling. Cold cream cheese doesn’t mix as well into the batter and you could wind up with lumps of un-mixed cheese in your final product.
- How long does it take for cream cheese to come to room temp? It depends on the temperature of your kitchen but aim for 30 to 60 minutes.
- I usually say to use good chocolate (not chocolate chips) when you bake because the flavor is better. But I tested this with both and really didn’t notice a difference so chocolate chips are totally fine here!
- You can skip swirling the two batters together; I just like the marble effect on the top of the cheesecake.
- If you want more of a marbled effect, then dollop both of the batters into the crust rather than layering them. Use the handle of a wooden spoon to swirl them together once you’ve used all the filling.
How to store cheesecake
Chocolate pumpkin cheesecake will last in the fridge, covered, for about three days.
To freeze the cheesecake, you have a couple of options.
You can wrap individual slices tightly with plastic wrap and store in the freezer for up to three months. Defrost slices in the fridge overnight or at room temp for about half an hour. (Or eat them frozen!)
Before wrapping cheesecake slices, I recommend placing them on a foil- or parchment-lined baking sheet, then freezing until solid. Then wrap each slice tightly with plastic wrap and/or freezer paper and freeze for up to 3 months.
To freeze the whole cheesecake to serve later you can pop the cheesecake (still in the pan) into the freezer for an hour or two, until it’s frozen solid. (Be sure it’s fully chilled before you freeze it.)
Once the cheesecake is frozen, wrap it well (pan and all) and freeze it for up to 3 months. Defrost the cheesecake in the fridge overnight when you’re ready to serve.
Did you make this chocolate pumpkin cheesecake? That’s great! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your beautiful creations!
Chocolate pumpkin cheesecake is the perfect dessert when you can't decide between chocolate and pumpkin. It makes a delicous end to a Thanksgiving dinner!
- 24 Oreo cookies
- 5 tablespoons unsalted butter melted*
- 1/4 teaspoon salt
- 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
- Preheat the oven to 350 degrees. Lightly spray a 9-inch springform pan with cooking spray and set pan aside.
- Place the Oreos in the bowl of a food processor and process until they form fine crumbs. With processor running, stream in the melted butter.
- Stop the processor, add the salt, and continue processing until the crumbs are evenly coated in butter; stop to scrape the sides of the bowl with a rubber spatula as necessary.
- (Alternatively, you can place the cookies in a couple large zip-top bags and crush them with a rolling pin, then transfer to a bowl to mix with the butter and salt.)
- Press the crumbs into the bottom and partway up the sides of the prepared pan. Freeze the crust for 10 minutes.
- Remove crust from the freezer and bake for 10 minutes; cool the crust on a wire rack while you make the filling. Leave the oven at 350.
- Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy—this will take several minutes; stop several times to scrape the sides and bottom of the bowl.
- Add the eggs and pumpkin and mix well to combine, then beat in the vanilla, cinnamon, and salt. Continue beating until mixture is smooth.
- Transfer about half of the filling to a smaller bowl and mix in the melted chocolate.
- Pour the plain pumpkin filling into the Oreo crust. Dollop the chocolate mixture over it.
- If desired, use the handle of a wooden spoon to swirl the chocolate and pumpkin together a couple of times. Don’t over-swirl and take care NOT to touch the crust with the spoon.
- Set the pan on a large baking sheet** and bake for 50 minutes to 65 minutes, until the center of the cheesecake barely jiggles when you tap the edge of the pan.
- Remove from the oven and immediately run a knife around the edge of the cheesecake. Cool completely on a wire rack, then cover with plastic wrap and refrigerate overnight.
- Slice and serve. Uneaten cheesecake can be stored in the refrigerator, covered, for up to 3 days or in the freezer, tightly wrapped, for up to 3 months.
- *Salted butter is fine to use, just omit the 1/4-teaspoon salt.
- **The baking sheet is optional but sometimes butter leaks out of the springform pan and a baking sheet will save you from having to clean your oven.
- You can use either chopped baking chocolate or chocolate chips; they're both delicious here.
- Be sure your cream cheese is at room temperature before you start your filling or you could end up with lumps of unmixed cream cheese in your final product. It will take about 30 to 60 minutes out of the fridge to come to room temp.