Go Back

Chocolate Chip Pumpkin Cheesecake

A rich and creamy chocolate chip pumpkin cheesecake with a delicious Oreo crust. Perfect for fall holidays!
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 2 hours 10 minutes
Total Time 3 hours 25 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Oreo Crust
  • 3 cups Oreo crumbs
  • 4 tbsp butter melted
Cheesecake Filling
  • 24 ounces cream cheese room temperature
  • 1 cup sugar
  • 3 tbsp all purpose flour
  • 15 oz pureed pumpkin
  • 0.25 cup sour cream
  • 0.5 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 0.75 tsp ground nutmeg
  • 0.75 tsp cloves
  • 0.25 tsp ground ginger
  • 4 large eggs room temperature
  • 1 cup semi sweet chocolate chips
Chocolate Ganache Topping
  • 4 oz semi sweet chocolate chips
  • 6 tbsp heavy whipping cream
Whipped Cream Topping
  • 1 cup heavy whipping cream cold
  • 0.25 cup natural unsweetened cocoa powder
  • 0.75 cup powdered sugar
  • 0.5 tsp vanilla extract
Garnish
  • Mini Chocolate Chips
  • Pumpkins for decoration

Method
 

Crust
  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
Cheesecake Filling
  1. Reduce oven to 300°F (148°C). Cover the outsides of the springform pan with aluminum foil to prevent water from getting in during the water bath.
  2. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
  4. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
  5. Add the chocolate chips and gently fold to combine.
  6. Pour the cheesecake filling into the crust and spread evenly.
  7. Place the prepared springform pan inside a larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan.
  8. Bake for 1 hour and 15-20 minutes.
  9. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
  10. Crack oven door and leave the cheesecake in the oven for about 20 minutes.
  11. Remove the cheesecake from the oven and water bath, remove foil and refrigerate until firm, 5-6 hours or overnight.
  12. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
Topping
  1. To make the chocolate ganache, put the chocolate chips in a heatproof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  2. Pour the ganache onto the cheesecake and spread into an even layer. Allow to cool and firm.
  3. To make the whipped cream, add the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
  4. Pipe the whipped cream around the edge of the cheesecake, then top with some mini chocolate chips and pumpkin decorations, if desired.

Notes

This cheesecake is best made ahead of time to allow it to fully chill and set.