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Chocolate Pumpkin Cheesecake with a chocolate Oreo base and bourbon whipped cream, creamy, easy to make, and bursting with mouthwatering fall flavors. This decadent, irresistibly creamy dessert is the perfect way to elevate your holiday celebrations. Every bite melts in your mouth, offering the ideal balance of rich chocolate and spiced pumpkin.
Just in time for Thanksgiving, this Chocolate Pumpkin Cheesecake recipe is sure to become a seasonal favorite!
What Makes This Recipe Good
This Chocolate Pumpkin Cheesecake strikes the perfect balance between rich chocolate and creamy pumpkin. The chocolate Oreo crust adds a delightful crunch and a deep chocolate flavor that pairs beautifully with the smooth, spiced pumpkin filling. The addition of bourbon whipped cream provides a unique, subtle kick that complements the dessert’s fall flavors, making every bite even more indulgent.
Not only is this cheesecake incredibly easy to make, but it also delivers a show-stopping result. Whether you’re celebrating Thanksgiving or just craving a fall-inspired treat, this dessert is sure to impress your guests with its irresistible combination of textures and flavors.
What Goes Into Chocolate Pumpkin Cheesecake
This cheesecake is made with simple, high-quality ingredients that come together to create a perfectly balanced dessert. Here are the key ingredients that make it stand out:
- Oreo Cookies: The crust is made from crushed Oreo cookies, which add a rich, chocolatey base with just the right amount of crunch. The contrast in texture enhances the creamy pumpkin filling.
- Cream Cheese: Cream cheese is the foundation of the filling, providing a smooth, velvety texture that perfectly complements the spiced pumpkin.
- Pumpkin Puree: The pumpkin puree brings a natural, earthy flavor that is essential to this cheesecake’s seasonal appeal.
- Bourbon: The bourbon whipped cream topping adds a subtle kick that elevates the flavors of the pumpkin and chocolate, giving the cheesecake an unexpected depth of flavor with a smooth, warming finish.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chocolate Pumpkin Cheesecake
- Preheat the Oven and Prepare the Pan: Heat oven to 350°F (175°C) and grease a 9-inch springform pan with butter or non-stick spray to prevent sticking.
- Make the Crust: Pulse the Oreos in a food processor until they form fine crumbs, then add the melted butter and pulse again until well combined.
- Press the Crust: Firmly press the crumb mixture into the base of the pan using a glass jar or your fingertips, then refrigerate while preparing the cheesecake batter.
- Prepare the Batter: In a bowl, beat together the cream cheese, sour cream, sugars, flour, vanilla, pumpkin pie spice, cinnamon, and salt until smooth and creamy.
- Add Eggs and Pumpkin: Add the eggs and pumpkin puree to the mixture and beat until the batter is fully combined and velvety, then pour it over the prepared crust.
- Bake and Chill: Bake for 50–55 minutes, until edges are set and the center slightly wobbles. Let it cool completely in the pan, then refrigerate for at least 4 hours.
- Make Bourbon Whipped Cream: Just before serving, beat the cold cream and sugar together until soft peaks form. Add bourbon and vanilla, then whip to stiff peaks.
- Add the Finishing Touch: Use a vegetable peeler to create chocolate curls and shavings, then scatter them over the cheesecake right before serving.
A slice of Chocolate Pumpkin Cheesecake pairs perfectly with a few cozy treats. A warm Hot Chocolate mirrors the chocolatey crust and keeps things comforting. A Berry Sangria adds a bright, fruity contrast that cuts through the richness, while a dollop of Coconut Whipped Cream brings a light, creamy finish to every bite.
Tips For Making Chocolate Pumpkin Cheesecake
- Use room temperature ingredients. Trust me on this one, softened cream cheese blends like a dream and keeps your batter perfectly smooth.
- Don’t overmix. Once the eggs are in, mix gently until everything just comes together. It helps keep that creamy texture without cracks.
- Bake gently. If your oven tends to run hot, turn it down a notch or use a water bath. It’s the secret to an even, silky bake.
- Cool slowly. I like to leave mine in the turned-off oven for about 30 minutes before moving it to the fridge. It helps prevent any sinking or cracking.
Recipe FAQ’s
The edges should look set, while the center should still have a slight wobble when you gently shake the pan. It will firm up as it cools.
Absolutely. You can leave it out or replace it with a little vanilla or maple syrup for sweetness without the alcohol.
Avoid overmixing and sudden temperature changes. Let it cool slowly in the oven before transferring it to the fridge to set.
Chocolate Pumpkin Cheesecake (with an optional bourbon whipped cream topping)
Ingredients
- 1/4 cup unsalted butter melted
- 28 Oreo cookies
- 24 ounces cream cheese
- 1/3 cup sour cream
- 3/4 cup light brown sugar
- 1/2 cup white granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 eggs large
- 15 ounces pumpkin puree canned, not pie filling
For Bourbon Whipped Cream Topping
- 1 1/2 cups heavy cream or thickened cream, cold
- 3 tablespoons confectioners' sugar or icing sugar
- 1-2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 3 1/2 ounces milk chocolate semi sweet block chocolate, at room temperature
Instructions
- Heat oven to 350°F (175°C). Lightly grease a 9-inch springform pan with butter or non stick spray.
- In a food processor, pulse the Oreos to form fine crumbs. Add the melted butter and pulse to incorporate. Press the crumb mixture evenly into the base with a glass jar or using your fingertips and knuckles in a fist. Set base aside in the refrigerator while making your cheesecake batter.
- In a large bowl, combine the cream cheese, sour cream, sugar/s, flour, vanilla, pumpkin pie spice, cinnamon and salt. Beat with an electric mixer until smooth. Beat in the eggs and pumpkin puree until smooth and well combined. Pour the pumpkin batter into the crust.
- Bake the cheesecake until set around the edges, and the centre has a slight wobble to it, (about 50 to 55 minutes). Allow the cheesecake cool completely in the pan, then refrigerate until chilled. (At least 4 hours or overnight.)
Bourbon Whipped Cream Topping:
- Just before serving, beat cream with sugar in a medium bowl with an electric mixer until soft peaks form. Add bourbon and vanilla and continue to beat until stiff peaks form.
Chocolate Curls and Shavings
- Using a vegetable peeler, scrape the blade lengthwise across the chocolate to create delicate curls and shavings. Top the cheesecake immediately before they begin to melt (refrigerate before using if you need too).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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From a single guy who doesn’t usually bake or do much in the kitchen (apart from the microwave). This is likely a dumb question: Do I need to remove the icing from the Oreo cookies before crushing?
Just a quick question. I admit to being weird, I hate Oreo cookies. My hubby LOVES cheesecake and I love pumpkin, so the cheesecake and bourbon cream would appeal to us both. Would any other biscuits/cookies work instead? I’m thinking maybe ginger biscuits or graham crackers, maybe vanilla wafers, what do you think? And approximately how much pulverised cookie did the 28 Oreos make so I can apply that to the replacement, please? Thanks!
Yes, that sounds great! I would recommend doing the same amount of cookies as the Oreos. Enjoy! I can’t wait to hear how it turns out! XO
MUY BIEN !!!
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WOW it looks amazing!!! ♥