Irresistible Pumpkin Chocolate Cheesecake Recipe with Oreo Crust
A velvety pumpkin chocolate cheesecake resting on a crunchy Oreo crust, topped with a decadent drizzle of chocolate. Perfect for fall gatherings or special occasions.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups Oreo cookie crumbs (about 24 cookies)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 6 ounces semisweet chocolate, melted and cooled
- Whipped cream (optional)
- Chocolate drizzle (optional)
- Crushed Oreos for garnish (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
- Crush the Oreos into fine crumbs using a food processor or blender. Mix the crumbs with melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.
- In a large mixing bowl, beat softened cream cheese with a hand or stand mixer until smooth and creamy. Add the sugar and brown sugar, and mix until well incorporated.
- Add the canned pumpkin, sour cream, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until the ingredients are fully combined, but be careful not to overmix.
- In a separate bowl, melt the semisweet chocolate in the microwave, stirring every 15 seconds until smooth. Let it cool slightly.
- Divide the cheesecake filling into two equal portions. Stir the melted chocolate into one portion until fully combined.
- Pour half of the pumpkin filling onto the cooled Oreo crust and spread evenly. Gently pour the chocolate filling over the pumpkin layer. Finally, add the remaining pumpkin filling on top and smooth it out.
- Place the springform pan on a baking sheet and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another hour to cool gradually. Afterward, transfer it to a wire rack to cool completely. Then, refrigerate for at least 4 hours or overnight.
- Before serving, run a knife around the edges of the pan and release the springform. Add optional whipped cream, drizzle with melted chocolate, and sprinkle with crushed Oreos for a picture-perfect finish.
Notes
[‘Make sure your cream cheese, eggs, and sour cream are at room temperature for a smoother batter.’, ‘Avoid overmixing to prevent cracks in your cheesecake.’, ‘Use a water bath to prevent cracks and ensure even baking.’, ‘Let the cheesecake cool gradually in the oven to avoid sudden temperature changes.’, ‘Microwave chocolate in short bursts to avoid scorching.’]
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28
- Sodium: 250
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
Keywords: Pumpkin, Chocolate, Cheesecake, Oreo Crust, Fall Dessert, Thanksgiving Dessert