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Chocolate Pumpkin Cheesecake Recipe

Chocolate Pumpkin Cheesecake Recipe

Photos of Chocolate Pumpkin Cheesecake Recipe

How To Make Chocolate Pumpkin Cheesecake

Make a creamy, Chocolate Pumpkin Cheesecake for this year’s Thanksgiving celebration. Top with bourbon whipped cream for a more scrumptious dessert.

Preparation: 15 minutes
Cooking: 55 minutes
Chill Time: 4 hours
Total: 5 hours 10 minutes



For Chocolate Pumpkin Cheesecake:

  • ¼cupbutterunsalted, melted
  • 28Oreo cookies
  • 24ozcream cheese
  • cupsour cream
  • ¾cuplight brown sugar
  • ½cupwhite granulated sugar
  • 3tbspall-purpose flour
  • 2tsppure vanilla extract
  • 2tsppumpkin pie spice
  • ½tspground cinnamon
  • ½tspsalt
  • 3largeeggs
  • 15ozpumpkin pureecanned, not pie filling

For Bourbon Whipped Cream Topping:

  • 1 ½cupsheavy creamcold, or thickened cream
  • 3tbspconfectioners’ sugar(powdered sugar), or icing sugar
  • 2tbspbourbon
  • 2tspvanilla extract
  • 3 ½ozmilkor semi-sweet block chocolate at room temperature


Chocolate Pumpkin Cheesecake:

  1. Heat oven to 350 degrees F. Lightly grease a 9-inch springform pan with butter or non-stick spray.

  2. In a food processor, pulse the Oreos to form fine crumbs. Add the melted butter and pulse to incorporate.

  3. Press the crumb mixture evenly into the base with a glass jar or using your fingertips and knuckles in a fist. Set base aside in the refrigerator while making cheesecake batter.

  4. In a large bowl, combine the cream cheese, sour cream, sugar, flour, vanilla, pumpkin pie spice, cinnamon, and salt. Beat with an electric mixer until smooth.

  5. Beat in the eggs and pumpkin puree until smooth and well combined. Pour the pumpkin batter into the crust.

  6. Bake the cheesecake for about 50 to 55 minutes, until set around the edges and the centre has a slight wobble to it.

  7. Allow the cheesecake to cool completely in the pan, then refrigerate until chilled for at least 4 hours or overnight.

Bourbon Whipped Cream Topping:

  1. Just before serving, beat cream with sugar in a medium bowl with an electric mixer until soft peaks form. Add bourbon and vanilla and continue to beat until stiff peaks form.

  2. Using a vegetable peeler, scrape the blade lengthwise across the chocolate to create delicate curls and shavings. Top the cheesecake immediately before they begin to melt.

  3. Serve and enjoy.


  • Calories: 1207.87kcal
  • Fat: 112.39g
  • Saturated Fat: 67.46g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 32.62g
  • Polyunsaturated Fat: 5.02g
  • Carbohydrates: 42.88g
  • Fiber: 1.49g
  • Sugar: 33.49g
  • Protein: 11.16g
  • Cholesterol: 420.66mg
  • Sodium: 431.52mg
  • Calcium: 259.46mg
  • Potassium: 413.15mg
  • Iron: 3.50mg
  • Vitamin A: 1401.58µg
  • Vitamin C: 2.64mg
Want to share your experience making this Chocolate Pumpkin Cheesecake Recipe or discuss variations and tips? Join our Baking and Desserts forum section to connect with fellow bakers and dessert enthusiasts!

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