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Chocolate Pumpkin Cheesecake Recipe

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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings 12

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.