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Pumpkin Chocolate Cheesecake Recipe

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4 from 31 reviews

This Pumpkin Chocolate Cheesecake combines a spiced pumpkin filling with a rich chocolate ganache atop a crunchy Oreo cookie crust, baked in a water bath for a smooth, creamy texture. Perfect for fall and holiday celebrations, this dessert offers a delicious blend of autumn spices and decadent chocolate.

  • Total Time: 8 hours 33 minutes
  • Yield: 14 servings

Ingredients

Crust

  • 25 Oreo cookies (wafers and filling)
  • 1/4 cup unsalted butter (56 grams), melted

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, chopped finely
  • 1/2 cup heavy cream (120 ml) or whipping cream

Instructions

  1. Prepare the springform pan: Wrap the outside of the springform pan with aluminum foil 3-4 times to fully cover the bottom and sides, ensuring all seams between pieces of foil are sealed to prevent water leakage during baking.
  2. Preheat the oven: Set the oven to 350°F (180°C or 160°C for fan-forced ovens) and allow it to reach temperature while preparing the crust.
  3. Make the Oreo crust: Place Oreo cookies, including wafers and filling, into a food processor and pulse until fine crumbs form. Alternatively, crush thoroughly in a freezer bag using a rolling pin.
  4. Combine crust ingredients: Mix the crushed cookies with melted butter until the texture resembles damp sand.
  5. Form the crust: Press the mixture firmly into the bottom of the springform pan, creating a slight lip around the edges for stability.
  6. Bake the crust: Place the crust in the preheated oven and bake for 8 minutes. Remove from the oven but keep the oven on.
  7. Mix sugar and spices: In a medium bowl, stir together granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and cornstarch until well combined and lump-free.
  8. Prepare cream cheese mixture: In a large bowl, beat the cream cheese until soft and creamy. Add the sugar-spice mixture and blend until smooth, scraping the sides and bottom of the bowl as needed.
  9. Add pumpkin and sour cream: On low mixer speed, incorporate pumpkin puree and sour cream until fully combined and even in texture.
  10. Incorporate eggs: Add eggs one at a time on low speed, mixing just until combined after each addition to avoid overmixing.
  11. Assemble cheesecake: Pour the filling over the baked crust in the springform pan, smoothing the top evenly.
  12. Prepare water bath: Place the foil-wrapped springform pan into a large roasting pan. Carefully pour about 1 inch (2 cm) of boiling water into the roasting pan around the springform pan.
  13. Bake cheesecake: Place the roasting pan with the cheesecake into the oven and bake for 50-60 minutes, or until the top looks set but still has a slight wobble in the center when gently shaken.
  14. Cool in water bath: Remove the roasting pan from the oven and let the cheesecake cool in the water until lukewarm.
  15. Cool at room temperature: Remove the cheesecake from the roasting pan (keeping the foil wrap) and let it cool to room temperature.
  16. Chill: Cover the cheesecake tightly with foil and refrigerate for at least 6 hours or preferably overnight to set completely.
  17. Make the ganache: Place finely chopped dark chocolate in a heatproof bowl. Heat heavy cream until almost boiling, then pour over the chocolate. Let sit 2-3 minutes, then whisk gently until smooth. If necessary, microwave in 30 second intervals on medium power, whisking until fully melted and smooth.
  18. Unmold cheesecake: Remove the chilled cheesecake from the fridge. Gently run a knife or spatula around the edges, then unclamp and remove the springform pan ring.
  19. Remove condensation: If moisture has formed on the surface, blot gently with a paper towel to absorb the water.
  20. Apply ganache: Pour ganache over the cheesecake and spread evenly, allowing some to drip over the edges if desired.
  21. Set ganache: Return the cheesecake to the refrigerator to allow the ganache to set firmly.
  22. Slice and serve: When ready to enjoy, use a sharp, thin knife dipped in hot water and wiped dry between cuts to slice cleanly through the ganache and crust for neat servings.

Notes

  • Ensure the cream cheese, eggs, and sour cream are at room temperature to prevent lumps in the cheesecake batter.
  • The water bath helps the cheesecake cook evenly and prevents cracking by providing gentle, moist heat.
  • Do not overbake; a slight wobble in the center indicates the cheesecake is perfectly cooked.
  • Use pumpkin puree, not canned pumpkin pie filling, which contains added spices and sugars.
  • For a smoother ganache, chop the chocolate finely to allow it to melt quickly and evenly.
  • Wrapping the springform pan in multiple layers of foil is essential to prevent water from seeping into the crust during baking.
  • Slicing with a warm, clean knife between each cut prevents ganache cracks and messy slices.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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