Chocolate Pumpkin Cheesecake 🎃🍫🍰 Decadent, Spiced, and Perfectly Layered for Fall Indulgence

This cheesecake marries rich chocolate and warmly spiced pumpkin in a luscious two-tone dessert. With a chocolate cookie crust, creamy layers, and a hint of cinnamon, it’s the perfect showstopper for autumn gatherings.

Ingredients (Serves 10–12)

For the crust

  • 1½ cups chocolate cookie crumbs (such as Oreos, finely crushed)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the cheesecake filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream

For the pumpkin mixture

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ½ cup brown sugar, packed
  • 1½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • Pinch of cloves (optional)

For the chocolate mixture

  • 6 oz semisweet or bittersweet chocolate, melted and slightly cooled

Step 1: Prepare the crust

Preheat oven to 325°F (160°C). Mix chocolate cookie crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool slightly.

Step 2: Make the base cheesecake batter

In a large bowl, beat cream cheese and granulated sugar until smooth. Add vanilla, then eggs one at a time, mixing just until incorporated. Mix in sour cream and heavy cream until silky.

Step 3: Divide and flavor

Divide batter evenly into two bowls. In one bowl, stir in pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, and cloves. In the other bowl, fold in melted chocolate until fully blended.

Step 4: Layer

Pour half of the chocolate batter over the crust, spreading evenly. Carefully spoon half of the pumpkin batter on top. Repeat with remaining chocolate, then pumpkin, smoothing the top. For a marbled effect, swirl gently with a knife.

Step 5: Bake

Place springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides (water bath method). Bake for 60–70 minutes, until edges are set and the center is slightly wobbly.

Step 6: Cool and chill

Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate at least 6 hours or overnight.

Step 7: Serve

Slice with a warm knife for clean edges. Serve plain, dusted with cocoa powder, or topped with whipped cream.

Flavor Variations

  • Add espresso powder to the chocolate layer for a mocha twist
  • Use a gingersnap crust for extra spice against the chocolate
  • Swirl chocolate ganache on top for an elegant finish
  • Sprinkle mini chocolate chips between layers for extra texture

Pro Tips

  • Make sure melted chocolate has cooled slightly before mixing to avoid seizing the batter
  • Don’t overbake — the center should have a slight jiggle when done
  • For clean, distinct layers, chill briefly between adding each one
  • Letting it rest overnight deepens the flavors and improves texture

Final Thoughts

Chocolate Pumpkin Cheesecake is the ultimate fall fusion — rich, velvety chocolate meets spiced pumpkin for a dessert that looks gorgeous and tastes unforgettable.

Layer it. Bake it. Indulge in autumn decadence. 🎃🍫🍰

🎃 All-Purpose Pumpkin Recipes 🎃

Fall in love with pumpkin all over again! From cozy pies and muffins to cheesecakes, cookies, and savory twists, this collection covers every craving. Whether you’re baking for the holidays or just want a taste of autumn, you’ll find the perfect recipe here.

Explore All Pumpkin Recipes → – Savory and sweet ways to enjoy pumpkin in every meal.

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