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Pumpkin Chocolate Cheesecake Recipe

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★★★★★

4.5 from 96 reviews

This Pumpkin Chocolate Cheesecake combines a rich Oreo crust with a spiced pumpkin cheesecake filling, topped with a smooth dark chocolate ganache. Perfect for autumn or festive occasions, this dessert offers a creamy texture with warm flavors of cinnamon, ginger, and nutmeg, balanced by the decadence of chocolate.

Ingredients

Scale

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

  1. Prepare the Springform Pan: Wrap the outside of the springform pan in aluminum foil 3-4 times to fully cover both the bottom and sides, making sure all seams overlap to prevent leaks.
  2. Preheat Oven: Set your oven to 350°F (180°C or 160°C fan-forced) to prepare for baking the crust and cheesecake.
  3. Make Oreo Crust: Place the Oreo cookies, including wafers and filling, into a food processor and pulse until finely ground, or crush manually using a rolling pin in a freezer bag. Mix the crumbs with melted butter until the texture resembles damp sand. Press this mixture firmly into the bottom of the prepared springform pan, creating a slight lip around the edge. Bake for 8 minutes, then remove from oven but leave oven on.
  4. Mix Sugar and Spices: Combine granulated sugar, brown sugar, cinnamon, ground ginger, nutmeg, cloves, and cornstarch in a medium bowl, stirring until no lumps remain.
  5. Prepare Cheesecake Filling: In a large bowl, beat the cream cheese until soft and smooth. Gradually add the sugar and spice mixture, mixing until creamy. Scrape sides and bottom of the bowl to combine evenly. On low speed, beat in pumpkin puree and sour cream until uniform. Add eggs one at a time, mixing on low speed just until the egg is incorporated. Avoid overmixing to prevent cracking.
  6. Assemble for Baking: Place the foil-wrapped springform pan inside a large roasting pan. Pour the cheesecake filling over the crust and smooth the surface evenly. Carefully pour about 1 inch (2 cm) of boiling water into the roasting pan around the springform to create a water bath.
  7. Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the top appears mostly set but still slightly wobbly in the center when gently nudged, similar to Jello.
  8. Cool the Cheesecake: Remove the roasting pan from the oven and allow it to cool until the water is lukewarm. Then remove the springform pan from the water bath, keeping the foil, and cool to room temperature.
  9. Chill: Cover the cheesecake top with foil and refrigerate for at least 6 hours, preferably overnight, to set completely.
  10. Prepare Chocolate Ganache: Finely chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream gently until it just begins to boil. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Whisk until smooth, reheating briefly in 30-second intervals if necessary to fully melt the chocolate.
  11. Apply Ganache: Remove the chilled cheesecake from the fridge. Run a knife around the pan’s edge, then unclamp and remove the outer ring of the springform pan. Blot any condensation on the cheesecake surface with a paper towel. Pour the ganache evenly over the top, smoothing it out and allowing some to drip down the sides if desired. Return to the refrigerator to let the ganache set.
  12. Serve: Use a sharp, thin knife to slice the chilled cheesecake, wiping the knife clean between cuts for neat slices. Serve and enjoy this creamy, festive dessert.

Notes

  • Ensure all ingredients, especially cream cheese and eggs, are at room temperature for smoother batter and even baking.
  • Use pumpkin puree, not pumpkin pie filling, to control sugar and spice levels.
  • The water bath is important to prevent cracks and promote even baking.
  • Wrap the springform pan well with foil to prevent water from seeping into the crust.
  • Chilling the cheesecake overnight enhances the flavor and texture.
  • Ganache can be made ahead and stored refrigerated; gently rewarm before spreading if it thickens too much.
  • If you prefer, swap dark chocolate for semi-sweet chocolate based on your sweetness preference.
  • Use a serrated or thin-bladed knife heated under hot water for clean cutting.

Keywords: Pumpkin cheesecake, chocolate ganache, Oreo crust, autumn dessert, fall recipe, creamy cheesecake, spiced pumpkin, holiday dessert

Find it online: https://tastemadebyclara.com/pumpkin-chocolate-cheesecake-recipe/