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Chocolate And Pumpkin Cheesecake

by Nick Makrides
Close up of a slice of Chocolate And 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 complimented by the chocolate base. This chocolate pumpkin cheesecake is spiced, indulgent and creamy. Perfect for the holidays!

Nicks favourite 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 it 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?

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.

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  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

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  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!

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  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

Other Recipes You Might Like! 

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Close up of a slice of Chocolate And Pumpkin Cheesecake

Chocolate And Pumpkin Cheesecake

Serves 8

5 from 1 vote
Prep Time: 25 mins
Cook Time: 1 hr 10 mins
Total Time: 4 hrs 30 mins
Course: Dessert
Cuisine: American

Ingredients

Oreo Crust

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

Pumpkin Cheesecake Filling

  • 3 blocks cream cheese
  • 2 tbsp mascarpone cheese
  • 1 can pumpkin puree
  • 1 cup caster sugar
  • 1 cup 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 heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup chocolate sauce


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

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