This Double Chocolate Pumpkin Cheesecake is one of my favorite recipes of ALL TIME. My mom found it in a magazine (woman’s day ) back in 2004, and I have been in love with it ever since we first made it together when I was in 4th grade. It is the perfect dessert for Halloween or Thanksgiving night. I promise it will become one of your favorites too. It is a labor of love, but worth every second.

Let me introduce you to a dessert that’s perfect for cozying up in the fall season – the Double Chocolate Pumpkin Cheesecake. It’s a delightful creation that marries the richness of chocolate with the comforting flavors of pumpkin, promising a culinary experience that’s as beautiful as it is delicious.

Just take a look at this cheesecake, and you’ll see it’s a work of art. The dark, luscious layer of chocolate perfectly complements the swirls of vibrant pumpkin, creating a stunning mosaic of fall colors. It’s a treat for the eyes, a nod to the visual artistry of culinary presentation, and a mouthwatering sign of the seasonal joy to come.

But let’s not forget about texture. This cheesecake is pure magic. The chocolate layer is velvety and indulgent, while the pumpkin swirl adds a creamy, smooth contrast. Each bite offers a tantalizing play of textures that will make your taste buds dance with delight.

What truly sets this cheesecake apart is its ability to capture the cozy essence of fall with every mouthful. The union of chocolate and pumpkin creates a taste that’s reminiscent of chilly autumn evenings and the heartwarming comfort that this season brings. It’s a beautiful balance that captures the very essence of fall.

These Double Chocolate Pumpkin Cheesecakes are the epitome of a fall dessert. Whether you’re savoring them at a Thanksgiving feast, indulging in a sweet treat after a harvest dinner, or simply enjoying a cozy evening in, they embody the spirit of the season and the joy of sharing moments with loved ones.

In the fall, when the air turns crisp and gatherings become more intimate, these cheesecakes are a delightful reminder of the beauty of the season. Their fusion of chocolate and pumpkin is a celebration of flavors and feelings, transforming every bite into a tribute to the joys of fall.

Double Chocolate Pumpkin Cheesecake

3.04 from 484 votes

Let me introduce you to a dessert that's perfect for cozying up in the fall season – the Double Chocolate Pumpkin Cheesecake. It's a delightful creation that marries the richness of chocolate with the comforting flavors of pumpkin, promising a culinary experience that's as beautiful as it is delicious.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Cooling Time 4 hours hrs

Servings: 12

Course: Dessert

Ingredients Method

Ingredients

  

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Crust

• 1 1/2 cups oreos finely crushed
• 1/2 stick 4 Tbsp butter, melted

Cheesecake

• 24 oz cream cheese softened
• 1 cup sugar
• 2 Tbsp cornstarch
• 3 large eggs room temperature
• 1/2 cup reduced-fat sour cream room temperature
• 2 tsp vanilla extract
• 1 cup 6 oz milk-chocolate chips, melted and cooled
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1 cup 6 oz semisweet chocolate chips, melted and cooled

Chocolate Glaze

• 3 oz bittersweet baking chocolate
• 2 Tbsp butter
• 1 Tbsp corn syrup

Method

 

1. Preheat oven to 350°F.
2. Grease a 8in springform pan with butter and set aside.
3. Add oreos to a food processor until crushed into a fine crumb.
4. In a small bowl, add the melted butter and oreo crumbs, stirring to combine. Press this mixture into the bottom of the pan.
5. Bake for 8-10 minutes and allow to cool. Wrap the outside of the pan with foil and reduce oven temperature to 300.
6. In a large bowl with a mixer, beat the cream cheese, sugar and cornstarch until smooth.
7. Add in the eggs one at a time until mixed together.
8. Beat in the sour cream and vanilla until combined.
9. Divide the batter evenly into 3 bowls.
10. Stir the melted milk chocolate into one bowl and pour on top of the curst.
11. Whisk the pumpkin and pumpkin pie spice into another bowl. Carefully spoon this pumpkin cheesecake filling on top of the chocolate layer.
12. Stir in the melted semisweet chocolate into the last bowl of batter and carefully spoon this on top of the pumpkin layer.
13. Set springform pan in center of roasting pan. Place roasting pan in oven rack and add boiling water to come halfway up sides of springform pan.
14. Bake 1 1/2 to 1 3/4 hours until set, but center still jiggles slightly when shaken.
15. Turn off oven (leave door closed); let cake cool in oven 1 hour (if cake hasn’t pulled away from sides of pan, carefully run a thin knife around edge of pan to release cake). Remove foil. Cool cake in pan on a wire rack. Cover; refrigerate at least 4 hours or overnight.
16. Chocolate Glaze: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly.
17. Remove pan sides; place cake on serving plate. Spread glaze over top to edge (some may drip down side of cake). Refrigerate until glaze sets.

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