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Pumpkin Chocolate Cheesecake Recipe: Decadent Fall Dessert

A rich pumpkin spice filling layered over a crunchy Oreo cookie crust and finished with silky chocolate ganache—this pumpkin chocolate cheesecake is a delightful twist on a classic. Light and slightly mousse-like in texture, it’s an ideal dessert for fall and Thanksgiving.9-inch round pumpkin chocolate cheesecake

This cheesecake delivers warm pumpkin spice notes combined with the creaminess of a New York–style cheesecake. The Oreo crust and chocolate ganache pair perfectly with the spiced pumpkin filling, making it a memorable alternative to traditional pumpkin desserts.

If you’ve tried a classic pumpkin cheesecake before, consider this chocolate version for a surprising flavor combination. Dark chocolate and pumpkin spice complement each other beautifully, and the finished cake is lighter and a bit fluffier than many dense cheesecakes.

Slice of pumpkin cheesecake with chocolate ganache on top

Tips for Making Pumpkin Chocolate Cheesecake

  1. Use canned, 100% pure pumpkin puree—not pumpkin pie filling. The recipe is developed for pumpkin puree and will not turn out correctly with pie filling.
  2. Prefer canned puree over homemade for this recipe. Homemade pumpkin can vary in moisture and produce inconsistent results.
  3. Bring cream cheese, eggs, and sour cream to room temperature before mixing to ensure a smooth, lump-free batter.
  4. Use whole Oreo cookies—wafers and filling—when making the crust for the best texture and flavor.
  5. Bake the cheesecake in a water bath (wrap the springform pan in several layers of foil and place it in a roasting pan with about 1 inch of water). This reduces cracking and yields a creamier texture.
  6. Allow the cheesecake to cool slowly and then chill in the refrigerator for at least 6 hours or overnight so it sets properly. I recommend making it the day before serving.
  7. For the ganache, semi-sweet or dark chocolate works well; avoid chocolate stronger than about 70% cacao to keep the balance of flavors.
  8. Add the ganache after the cheesecake has fully chilled, then lightly cover and refrigerate until serving.

Piece of pumpkin chocolate cheesecake with an Oreo crust and a bite taken out.

More pumpkin-and-chocolate ideas to try at home include pumpkin chocolate chip cake, pumpkin cheesecake brownies, and pumpkin chocolate chip muffins.

Slice of chocolate pumpkin cheesecake with full cheesecake in the background

Pumpkin Chocolate Cheesecake

A delicious pumpkin spice cheesecake with an Oreo crust and chocolate ganache—creamy, spiced, and slightly mousse-like.
Prep: 45 mins
Cook: 1 hr
Cooling & Chilling: 7 hrs
Total: 8 hrs 45 mins
Servings: 14 pieces

Equipment

  • 9-inch springform pan
  • Large roasting pan (big enough to hold the springform)
  • Aluminum foil

Ingredients

Oreo Crust

  • 25 Oreo cookies (wafers and filling)
  • 1/4 cup unsalted butter (56 g), melted

Pumpkin Cheesecake Filling

  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup brown sugar (100 g)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon cornstarch
  • 24 ounces full-fat cream cheese (680 g), room temperature
  • 1 3/4 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)

Chocolate Ganache

  • 4 ounces dark chocolate (112 g) or semi-sweet
  • 1/2 cup heavy cream (120 ml) or whipping cream

Instructions

Prepare

  1. Wrap the outside of the springform pan in aluminum foil 3–4 layers so the bottom and sides are completely sealed. Preheat the oven to 350°F (180°C; 160°C fan).

Oreo Crust

  1. Place whole cookies (filling and wafers) in a food processor and pulse to fine crumbs, or crush in a sealed bag with a rolling pin.
  2. Mix the crumbs with melted butter until the texture resembles damp sand.
  3. Press the mixture into the bottom of the springform, forming a slight lip around the edge.
  4. Bake the crust for 8 minutes. Remove from the oven and keep the oven on.

Filling

  1. Whisk together white sugar, brown sugar, spices, and cornstarch in a medium bowl until smooth.
  2. Beat the cream cheese in a large bowl until soft, then add the sugar mixture and mix until creamy. Scrape the bowl sides and bottom.
  3. On low speed, beat in pumpkin puree and sour cream until combined.
  4. Add eggs one at a time on low speed, mixing only until incorporated—do not overmix.
  5. Place the wrapped springform in the center of a large roasting pan. Pour the filling over the prepared crust and smooth the top.
  6. Carefully pour about 1 inch (2 cm) of boiling water into the roasting pan around the springform.
  7. Bake the cheesecake for 50–60 minutes, until the top is set but the center still has a gentle wobble like gelatin.

Cooling and Chilling

  1. Remove the roasting pan from the oven and let the cheesecake cool in the pan until the water is lukewarm. Then remove the springform from the roasting pan and cool to room temperature.
  2. Cover the top and refrigerate for at least 6 hours or overnight to set fully.

Chocolate Ganache & Serving

  1. Chop the chocolate finely and place it in a heatproof bowl.
  2. Heat the cream until just below boiling, then pour over the chocolate. Let sit 2–3 minutes, then whisk until smooth. If needed, microwave 30 seconds and whisk again.
  3. Remove the chilled cheesecake from the fridge, run a thin knife around the edge, and unclasp the springform ring. If condensation appears, blot gently with a paper towel.
  4. Pour the ganache over the cheesecake, spreading evenly. Allow the ganache to drip over the edges if desired.
  5. Return the cheesecake to the fridge to let the ganache set.
  6. When serving, use a sharp thin knife and wipe it clean between slices for neat cuts.

Notes

  1. Pumpkin Puree: Use canned 100% pumpkin puree, not pumpkin pie filling. Canned puree gives consistent moisture and texture.
  2. Cream Cheese: Use full-fat brick-style cream cheese, not low-fat or spreadable tub varieties.
  3. Room Temperature: For best results, bring cream cheese, sour cream, and eggs to room temperature before mixing.
  4. Water Bath: Baking in a water bath helps prevent cracks and produces a smoother, creamier cheesecake.
  5. Make Ahead: Bake the cheesecake the day before serving. Chill overnight, add ganache the next day, and refrigerate until serving.
  6. Storage: Keep covered in the refrigerator for up to 5 days.
  7. Nutrition: Nutrition values are estimates per slice assuming 14 equal slices.

Nutrition

Per slice (est.): Calories: 469 kcal; Carbohydrates: 43 g; Protein: 7 g; Fat: 31 g; Saturated Fat: 17 g; Cholesterol: 111 mg; Sodium: 280 mg; Fiber: 2 g; Sugar: 32 g; Vitamin A: 5681 IU.

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