Print

Best Decadent Pumpkin Chocolate Cheesecake for Fall

pumpkin chocolate cheesecake - featured image
Print Recipe

This pumpkin chocolate cheesecake features a rich chocolate cookie crust, a silky pumpkin cheesecake filling swirled with semi-sweet chocolate, and a glossy chocolate ganache topping. It’s the perfect balance of warm fall spices and deep chocolate, baked without a water bath for a stress-free, crowd-pleasing dessert.

Ingredients

Scale
  • 2 cups (about 200g) chocolate cookie crumbs (Oreo crumbs—cream removed—or chocolate graham crackers)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/4 cup (60g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup (30g) all-purpose flour
  • 4 ounces (115g) semi-sweet chocolate, melted and slightly cooled
  • 4 ounces (115g) semi-sweet or dark chocolate, finely chopped (for ganache)
  • 1/2 cup (120ml) heavy cream (for ganache)
  • 1 tablespoon (15g) unsalted butter (for ganache)
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil. Cut a parchment circle for the bottom and grease the sides lightly with butter.
  2. Make the crust: In a food processor, pulse chocolate cookies until fine crumbs. Add melted butter, sugar, and salt; pulse until it looks like wet sand. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool. Leave the oven on.
  3. Melt 4 ounces of semi-sweet chocolate for the filling in a double boiler or microwave in 20-second bursts. Let cool.
  4. In a large bowl, beat softened cream cheese with granulated and brown sugars until smooth and creamy, about 3 minutes on medium speed. Scrape down bowl and beaters.
  5. Mix in pumpkin puree, sour cream, and vanilla extract until combined.
  6. Add eggs one at a time, beating on low speed just until incorporated after each addition. Do not overmix.
  7. Add pumpkin pie spice, cinnamon, ginger, cloves, and flour. Mix on low until just combined. Scrape bowl.
  8. Remove about 1 1/2 cups of batter into a separate bowl. Gently fold melted and cooled chocolate into this smaller portion. Pour plain pumpkin batter into cooled crust. Drop spoonfuls of chocolate batter on top, then use a knife or skewer to gently swirl through. Do not over-swirl.
  9. Place cheesecake on the middle rack. On the rack directly below, place a large roasting pan filled with about 1 inch of hot water.
  10. Bake at 325°F (163°C) for 55-65 minutes. Edges should be set and slightly puffed, but center should still jiggle. A thermometer inserted in the center should read about 150°F (65°C).
  11. Turn off oven, crack door open, and let cheesecake sit inside for 1 hour. Then transfer to a wire rack to cool completely to room temperature, about 2 more hours.
  12. Cover pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  13. When ready to serve, make ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just starts to simmer. Pour hot cream over chocolate, let sit for 2 minutes, then stir slowly until smooth. Stir in butter. Let cool for 10 minutes until thick but still pourable.
  14. Remove cheesecake from springform pan. Pour ganache over center and gently spread to edges, letting some drip down sides. Sprinkle with flaky sea salt if desired. Let ganache set for about 20 minutes before slicing. Use a hot knife for clean slices.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the eggs to avoid cracks. The water pan on the rack below creates steam without risking a soggy crust. For best results, chill the cheesecake overnight. Ganache can be added after thawing if freezing.

Nutrition

Keywords: pumpkin chocolate cheesecake, fall dessert, pumpkin cheesecake, chocolate cheesecake, Thanksgiving dessert, no water bath cheesecake

Find it online: https://emacrave.com/best-decadent-pumpkin-chocolate-cheesecake-for-fall/