Introduction

This Pumpkin Chocolate Cheesecake is a perfect blend of creamy pumpkin spice and rich chocolate. Featuring a crunchy Oreo crust and a silky ganache topping, it’s an irresistible dessert for the fall season or any special occasion.

The image shows a three-layer cake on a white plate against a white marbled background. The bottom layer is dark, crumbly, and dense with a rich texture. The middle layer is a thick, smooth, orange pumpkin mousse with a light and airy texture. The top layer is a shiny, dark chocolate ganache, smooth and glossy, covering the entire cake evenly. There is a small pumpkin blurred in the background on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oreo Crust:

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

Pumpkin Cheesecake Filling:

3/4 cup granulated sugar (150 grams)
1/2 cup brown sugar (100 grams)
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 grams), 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 grams), or semi-sweet
1/2 cup heavy cream (120 ml), or whipping cream

Instructions

Step 1: Wrap the outside of a springform pan in aluminum foil 3-4 times to fully cover the bottom and sides, sealing all seams. Preheat the oven to 350°F (180°C or 160°C fan-forced).
Step 2: For the Oreo crust, crush the cookies including filling into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin. Mix the crumbs with melted butter until it feels like damp sand. Press this mixture evenly into the bottom of the springform pan, forming a slight lip around the edges. Bake for 8 minutes, then remove from oven (keep oven on).
Step 3: In a medium bowl, stir together granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and cornstarch until well combined with no lumps.
Step 4: In a large bowl, beat the cream cheese until smooth and soft. Add the sugar and spice mixture and blend until creamy. Scrape the sides and bottom of the bowl, then on low speed beat in pumpkin puree and sour cream until combined.
Step 5: Add eggs one at a time on low speed, mixing just until incorporated. Avoid overmixing.
Step 6: Place the foil-wrapped springform pan in the center of a large roasting pan. Pour the filling over the crust and smooth the top. Carefully pour about 1 inch (2 cm) of boiling water into the roasting pan around the springform.
Step 7: Bake for 50-60 minutes, until the top is just set and the center has a slight wobble, similar to jello.
Step 8: Remove from oven and let cool in the water bath until lukewarm. Then remove the springform pan from the roasting pan and cool to room temperature. Cover and refrigerate for at least 6 hours or overnight.
Step 9: Make the ganache by chopping chocolate finely and placing it in a heatproof bowl. Heat the cream until nearly boiling and pour over the chocolate. Let sit 2-3 minutes, then whisk until smooth. If needed, microwave for 30 seconds and whisk again.
Step 10: Remove cheesecake from fridge, run a knife around the edge, and unclamp the springform ring. If condensation forms on top, blot gently with a paper towel.
Step 11: Pour ganache over the cheesecake, spreading evenly and allowing it to drip over edges if desired. Chill until ganache sets.
Step 12: Serve chilled. Use a sharp, thin knife wiped clean between slices for neat cuts.

Tips & Variations

Use full-fat cream cheese and pumpkin puree (not pumpkin pie filling) for the best texture and flavor.
Make sure all dairy ingredients are at room temperature to avoid lumps in the filling.
If you don’t have a roasting pan, place a larger baking dish under the springform to hold the water bath.
For a nutty twist, add chopped toasted pecans on top of the ganache before chilling.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat slightly, allow slices to come to room temperature before serving—ganache is best enjoyed chilled or just slightly softened.

How to Serve

The image shows a slice of cake on a white plate placed on a white marbled surface. The cake slice has three layers: a bottom dark brown crumbly crust, a thick middle layer of smooth orange filling, and a top layer of glossy dark chocolate ganache with some gentle wave textures. Behind the slice, there is the whole cake with the same colors and layers, slightly out of focus, and to the side there is an orange pumpkin that is also blurry. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices that will alter the flavor and texture. Use plain pumpkin puree for the best results.

How do I prevent cracks on the cheesecake surface?

Using a water bath while baking helps regulate temperature and moisture, reducing cracks. Also, avoid overmixing the eggs and don’t overbake—remove the cake when the center still has a slight wobble.