Chocolate And Pumpkin Cheesecake
Chocolate pumpkin cheesecake! Chocolate really does go with everything. And pumpkin is no exception. In fact Iโd 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!

Nick’s favorite thingโฆ
I love how creamy and delicious this cheesecake is. Itโs a baked cheesecake so itโs 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.
What does chocolate pumpkin cheesecake taste like?
So yum! Believe it or not, pumpkin spice and pumpkin anything just isnโt a thing here in Australia. Weโll have it, but it seems to be huge in America, and I get it now. Itโs so yum! This cheesecake is everything you love about pumpkin spice and itโs complimented by the chocolate Oreo crust and chocolate drizzle
What are the ingredients I need for chocolate 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 itโs slightly coupled after youโve melted it.
Cream cheese – Make sure itโs 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 Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if youโd like to try your own!
Pumpkin spice – to make your own simply combine 1 tsp each of cinnamon, cloves, all-spice and nutmeg.
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.
Letโs go through each step.
Oreo Crust
- For this recipe youโll need a 9-inch springform cake tin. Unclasp it and line the bottom with baking paper. Then re-clasp it.
- Lay down two large sheets 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
- 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.
Letโs Decorate!
- Drizzle the top of the chilled cheesecake with chocolate sauce
- 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 donโt 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.
Gave this a go? Donโt forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Other Recipes You Might Like!
- Trendy Halloween Pumpkin Cake – so trendy and inspired by Halloween pumpkins!
- No-Bake Pumpkin Ombre Cheesecake – pumpkin ombre cheesecake and no-bake!
- Pina Colada Cheesecake Bites – little bites of summer!
- Cookie Dough Cheesecake – Perfect for cookie monsters!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Chocolate And Pumpkin Cheesecake
Serves 8
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 youโll 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 175ยฐC / 350ยฐF.
- 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.
Letโs Decorate!
- Drizzle the top of the chilled cheesecake with chocolate sauce and then pipe swirls of cream to finish. Sprinkle with pumpkin spice.
6 comments
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!!!
Thanks so much! Hope you enjoyed it! N x
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
Thanks for sharing your experience Sarah! N x
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!
Hmm, I wonder if the pumpkin had salt in it? Glad it tasted good though! N x