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Chocolate And Pumpkin Cheesecake

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Chocolate pumpkin cheesecake! Chocolate really does go with everything. And pumpkin is no exception. In fact I’d say of the two flavors the pumpkin is complemented by the chocolate base. This chocolate pumpkin cheesecake is spiced, indulgent, and creamy. Perfect for the holidays!

Close up of a slice of Chocolate And Pumpkin Cheesecake

Nick’s favorite thing…

I love how creamy and delicious this cheesecake is. It’s a baked cheesecake so it’s not set using gelatin. The chocolate criss-cross on top is fun to make on top. So satisfying and perfectly compliments the chocolate oreo crust. The pumpkin cheesecake is spiced with fall flavors.

Slice coming out of Chocolate And Pumpkin Cheesecake

What does chocolate pumpkin cheesecake taste like?

So yum! Believe it or not, pumpkin spice and pumpkin anything just isn’t a thing here in Australia. We’ll have it, but it seems to be huge in America, and I get it now. It’s so yum! This cheesecake is everything you love about pumpkin spice and it’s complimented by the chocolate Oreo crust and chocolate drizzle

Extreme close up of Chocolate And Pumpkin Cheesecake

What are the ingredients I need for chocolate pumpkin cheesecake?

Ingredients image for Chocolate And Pumpkin Cheesecake

Oreos – I used whole oreos. Filling and all. In fact, the filling helps add moisture to the base.

Unsalted butter – you may use salted if you wish. Make sure it’s slightly coupled after you’ve melted it.

Cream cheese – Make sure it’s softened.

Pumpkin puree – I made my own by roasting the pumpkin and then pureeing it. Canned is preferable.

Caster sugar – also known as superfine sugar

Brown sugar – light or dark will work.

Salt – I used fine salt.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Pumpkin spice – to make your own simply combine 1 tsp each of cinnamon, cloves, all-spice and nutmeg.

Pumpkin Spice Ingredient

Eggs – I used large eggs.

All-purpose flour – this is used to help prevent the cheesecake from cracking.

Heavy cream – this is the kind of cream you use for whipping.

Let’s go through each step.

Oreo Crust

Instructional image for Chocolate And Pumpkin Cheesecake 01
  1. For this recipe you’ll need a 9-inch springform cake tin. Unclasp it and line the bottom with baking paper. Then re-clasp it.
  2. Lay down two large sheets of foil on your workbench.
Instructional image for Chocolate And Pumpkin Cheesecake 02
  1. Place the baking tin on top and then wrap the bottom and sides in the foil, taking care not to create any holes
  2. Add the Oreos to the bowl of a food processor and blitz until you reach a fine crumb.
Instructional image for Chocolate And Pumpkin Cheesecake 03
  1. Then add the melted butter and blitz to coat the crumbs.
  2. Pour the mixture into the prepared tin and use the back of a spoon to press firmly into the bottom and half way up the sides of the in. Set aside in the fridge.

Pumpkin Cheesecake Filling

Instructional image for Chocolate And Pumpkin Cheesecake 04
  1. Add the cream cheese, mascarpone, pumpkin puree, caster sugar, brown sugar, salt and vanilla extract to the clean bowl of a food processor and blitz until well combined and smooth.
  2. Stop the machine and scrape down the bowl. Then add the eggs and blitz until well combined.
Instructional image for Chocolate And Pumpkin Cheesecake 05
  1. Lastly, add the flour and mix for a final time.
  2. Pour the mixture into the springform pan.
Instructional image for Chocolate And Pumpkin Cheesecake 06
  1. Place in a deep dish larger than the springform pan and fill 1/4 of the way with water. Bake for 1 hour and 10 minutes. Once baked, it will be jiggly in the centre. Allow to cool at room temperature and then place in the fridge to chill.

Whipped Cream

Instructional image for Chocolate And Pumpkin Cheesecake 07
  1. Add the heavy cream and vanilla extract to a large mixing bowl and use an electric hand mixer to whip to stiff peaks. Place in a piping bag fitted with a 6B piping tip.

Let’s Decorate!

Instructional image for Chocolate And Pumpkin Cheesecake 08
  1. Drizzle the top of the chilled cheesecake with chocolate sauce
  2. Then pipe swirls of cream to finish. Sprinkle with pumpkin spice.

My Top Tips!

  • Gently baking this cheesecake is the key to no cracks and the way to do that is using a water bath. So don’t skip this step!
  • Before placing your fillings in the springform pan, make sure you tightly wrap the cheesecake in foil taking care not to rip any holes in the foil.
Slice of Chocolate And Pumpkin Cheesecake

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Chocolate Pumpkin Cheesecake - Thumbnail 24

Chocolate And Pumpkin Cheesecake

A gorgeous chocolate and pumpkin cheesecake that is creamy, delicious and light.

Serves 8

4.8 from 4 votes
Print Recipe Pin Recipe
Prep: 25 minutes
Cook: 1 hour 10 minutes
Total: 4 hours 30 minutes
Course: Dessert
Cuisine: American
Calories: 3950kcal

Ingredients

Oreo Crust

  • 30 oreos, whole
  • 1/3 cup / 75 g unsalted butter, melted

Pumpkin Cheesecake Filling

  • 3 blocks / 750 g cream cheese
  • 2 tbsp mascarpone cheese
  • 1 can / 420 g pumpkin puree
  • 1 cup / 210 g caster sugar
  • 1 cup / 200 g brown sugar
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice, pus extra to sprinkle
  • 4 large eggs
  • 2 tbsp all-purpose flour

Whipped Cream

  • 1 cup / 250 ml heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup / 125 ml chocolate sauce

Learn How To Make it! [VIDEO]


Instructions

Oreo Crust

  • For this recipe you’ll need a 9-inch springform cake tin. Unclasp it and line the bottom with baking paper. Then re-clasp it. Lay down two large sheet of foil on your workbench. Place the baking tin on top and then wrap the bottom and sides in the foil, taking care not to create any holes
  • Add the Oreos to the bowl of a food processor and blitz until you reach a fine crumb. Then add the melted butter and blitz to coat the crumbs.
  • Pour the mixture into the prepared tin and use the back of a spoon to press firmly into the bottom and half way up the sides of the in. Set aside in the fridge.

Pumpkin Cheesecake Filling

  • Preheat your oven to 175°C / 350°F.
  • Add the cream cheese, mascarpone, pumpkin puree, caster sugar, brown sugar, salt and vanilla extract to the clean bowl of a food processor and blitz until well combined and smooth. Stop the machine and scrape down the bowl. Then add the eggs and blitz until well combined. Lastly, add the flour and mix for a final time.
  • Pour the mixture into the springform pan. Place in a deep dish larger than the springform pan and fill 1/4 of the way with water.Bake for 1 hour and 10 minutes. Once baked, it will be jiggly in the centre.Allow to cool at room temperature and then place in the fridge to chill.

Whipped Cream

  • Add the heavy cream and vanilla extract to a large mixing bowl and use an electric hand mixer to whip to stiff peaks. Place in a piping bag fitted with a 6B piping tip.

Let’s Decorate!

  • Drizzle the top of the chilled cheesecake with chocolate sauce and then pipe swirls of cream to finish. Sprinkle with pumpkin spice.

Notes

Storage
This cheesecake can be stored in an airtight container for up to three days.

Nutrition

Calories : 3950kcal
Carbonhydrates: 393g
Protein: 44g
Fat: 196g
Saturated Fat: 115g
Polyunsaturated Fat: 10g
Monounsaturated Fat : 54g
Trans Fat : 3g
Cholesterol: 1178mg
Sodium: 3329mg
Potassium : 2380mg
Fiber: 17g
Sugar : 309g
Vitamin A: 72946IU
Vitamin C: 20mg
Calcium: 711mg
Iron: 14mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

6 comments

Konky's Creative Kitchen October 2, 2021 - 3:22 pm

5 stars
I love the fact you are NOT putting the spices in the batter. I find the local American based shops go WAY TOO HEAVY on spices in pumpkin-anything and it actually causes me to get wicked sick. When I bake at home, I never put the spices in the batter. They are much more manageable by dusting them on top and I have less of a reaction.

I am DEFINITELY putting this on my list to whip up.

Wicked stellar creation!!!

Reply
Nick Makrides November 1, 2022 - 5:11 am

Thanks so much! Hope you enjoyed it! N x

Reply
Sarah October 4, 2021 - 10:09 pm

4 stars
One recommendation I have for this recipe is if you bake it at 350 like I did, consider cooking the cheesecake 10-15 minutes longer to have a less gooey center

Reply
Nick Makrides November 1, 2022 - 5:11 am

Thanks for sharing your experience Sarah! N x

Reply
J0my August 17, 2022 - 11:15 am

5 stars
Made this for Xmas 2021 and I had never used pumpkin puree before (managed to find a tin in the import section). When I added it to the mixture it smelt very savory and I had wondered if I had messed up. It came out so delicious though!
Highly recommend people try it!

Reply
Nick Makrides August 30, 2022 - 10:52 am

Hmm, I wonder if the pumpkin had salt in it? Glad it tasted good though! N x

Reply
4.75 from 4 votes (1 rating without comment)

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