Cheesecake is a dessert that never goes out of style, and when autumn rolls around, adding pumpkin to the mix is practically a seasonal requirement. But why stop there? By marrying the richness of chocolate with the cozy warmth of pumpkin spice, this Chocolate Pumpkin Cheesecake offers the best of both worlds—a decadent, creamy treat that feels both festive and indulgent.
This recipe layers creamy pumpkin-spiced cheesecake with a smooth chocolate swirl, all nestled on top of a chocolate cookie crust. It’s an elegant yet approachable dessert that’s perfect for fall celebrations, from Halloween gatherings to Thanksgiving feasts, or simply a cozy night in with a slice and a cup of coffee.
What makes this dessert so special is its balance. The chocolate layer brings a deep, luxurious note that complements the spiced pumpkin without overpowering it. The pumpkin, in turn, adds moisture and earthiness, giving the cheesecake a smooth texture and a distinct seasonal flavor.
The crust, made with crushed chocolate sandwich cookies, adds a hint of crunch and just the right amount of bittersweet chocolate to contrast the creamy filling. Together, every bite is a harmony of taste and texture, rich but not too sweet, creamy yet balanced with that satisfying cookie base.
Despite its impressive appearance and layered flavor profile, this cheesecake is surprisingly simple to prepare. No complicated techniques here—just a straightforward baking method with beautiful, crowd-pleasing results. It’s an excellent choice whether you’re an experienced baker or just getting started.
The swirl effect on top adds an artistic flair that makes this cheesecake stand out on any dessert table. And if you want to take it a step further, you can garnish it with whipped cream, chocolate shavings, or even roasted pecans for a stunning finish.
This recipe is also a great make-ahead option. Cheesecakes need time to chill and set, so it’s ideal to prepare the day before you plan to serve it. This means less stress on the day of your event—and more time to enjoy the moment.
Not only does this cheesecake taste incredible, but it also makes your kitchen smell amazing while it bakes. The scent of pumpkin, cinnamon, and melted chocolate wafting through the air is the kind of thing that makes autumn baking feel extra special.
Whether you’re hosting a holiday gathering or just craving something comforting and homemade, this Chocolate Pumpkin Cheesecake is a guaranteed hit. It’s indulgent, unique, and packed with fall flavor in every luscious bite.
Servings: 12
Time:
Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Chill Time: 4 hours (or overnight)
Total Time: 6 hours 30 minutes
Ingredients:
Crust:
- 24 chocolate sandwich cookies (like Oreos), crushed
- 5 tablespoons unsalted butter, melted
Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 4 oz semi-sweet chocolate, melted and slightly cooled
Instructions:
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, mix crushed cookies and melted butter. Press mixture into the bottom of the pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, sour cream, pumpkin spice, and salt. Mix until combined.
- Pour most of the pumpkin mixture into the crust, reserving about 1 cup.
- Stir melted chocolate into the reserved cup of pumpkin filling.
- Drop spoonfuls of the chocolate filling over the top of the pumpkin layer. Use a knife or skewer to gently swirl for a marbled effect.
- Bake for 55–60 minutes, or until center is just set.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with whipped cream, chocolate shavings, or nuts if desired.
Tips:
- Don’t overmix the batter to avoid incorporating too much air.
- Use room temperature ingredients for a smoother filling.
- Let the cheesecake cool gradually to prevent cracks.
- For a deeper chocolate flavor, add espresso powder to the melted chocolate.
Summary: Chocolate Pumpkin Cheesecake blends the best of fall flavors with rich chocolate and creamy pumpkin. With a cookie crust and a beautiful swirl on top, it’s as stunning as it is satisfying—perfect for any autumn occasion.
Chocolate Pumpkin Cheesecake Recipe
Ingredients
Crust:
- 24 chocolate sandwich cookies like Oreos, crushed
- 5 tablespoons unsalted butter melted
Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 4 oz semi-sweet chocolate melted and slightly cooled
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, mix crushed cookies and melted butter. Press mixture into the bottom of the pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, sour cream, pumpkin spice, and salt. Mix until combined.
- Pour most of the pumpkin mixture into the crust, reserving about 1 cup.
- Stir melted chocolate into the reserved cup of pumpkin filling.
- Drop spoonfuls of the chocolate filling over the top of the pumpkin layer. Use a knife or skewer to gently swirl for a marbled effect.
- Bake for 55–60 minutes, or until center is just set.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Before serving, garnish with whipped cream, chocolate shavings, or nuts if desired.
Notes
- Don’t overmix the batter to avoid incorporating too much air.
- Use room temperature ingredients for a smoother filling.
- Let the cheesecake cool gradually to prevent cracks.
- For a deeper chocolate flavor, add espresso powder to the melted chocolate.
