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A slice of pumpkin cheesecake with a chocolate cookie crust is being lifted from the whole cake. The cheesecake is topped with piped whipped cream and a dusting of spices. The background is a white tiled wall.

Chocolate And Pumpkin Cheesecake

A gorgeous chocolate and pumpkin cheesecake that is creamy, delicious and light.
Author: Nick Makrides
4.67 from 3 votes
Print Recipe Pin Recipe
Prep 25 minutes
Cook 1 hour 10 minutes
Total 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 3950 kcal

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

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 | Carbohydrates: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
Keyword Cheesecake, Pumpkin, Pumpkin Spice
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