This Chocolate Pumpkin Cheesecake is made with a chocolate cookie crust, creamy pumpkin filling, and is topped with a rich chocolate ganache. Learn how to make a chocolate and pumpkin cheesecake and check out my tips for making the best cheesecake.
Creating This Chocolate Pumpkin Cheesecake Recipe
My sister just moved to Boulder. We live near each other for the first time since I was still living at home and in high school. Within a week of her moving here, we celebrated her birthday.
Naturally, Chocolate Pumpkin Cheesecake was in order. There were definitely things to celebrate!
Allie said she wanted something chocolate-y. I’m no good at layer cakes, which is why you’ve never seen one on Good Life Eats.
Then I thought…cheesecake. With chocolate. And pumpkin. Yep, that sounded just about right.
A winner all around, this will be gracing our Thanksgiving table for sure!
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Tools Needed to Make a Chocolate Pumpkin Cheesecake
- Food Processor – to prepare the crumb mixture for the crunchy chocolate cookie crust.
- Measuring Cups and Spoons – to measure the ingredients for the pumpkin chocolate cheesecake.
- Stand Mixer – to prepare the cheesecake batter. You could also use an electric mixer and large mixing bowl.
- Silicone or Rubber Spatula – to scrape the sides of the mixer’s bowl while mixing the pumpkin batter.
- 10 inch Springform Pan – to bake the creamy pumpkin cheesecake.
- Heavy Duty Aluminum Foil – to wrap the bottom of the pan with before baking.
- Roasting Pan – for the water bath.
- Wire Rack – to cool the baked cheesecake on.
- Medium Mixing Bowl – to prepare the chocolate ganache topping.
- Small Saucepan – to heat the cream for the ganache.
- Whisk – to stir the hot cream and dark chocolate mixture for the ganache.
- Cake Stand or Cake Serving Plate – to serve the pumpkin chocolate cheesecake on.
Ingredients in Chocolate Pumpkin Cheesecake
This recipe is a little different than a traditional pumpkin cheesecake. It has three parts to it: the chocolate cookie crust, the pumpkin cheesecake filling, and the pumpkin cheesecake topping. Here’s what you’ll need for this easy fall cheesecake recipe:
Chocolate Cookie Crust Ingredients
- Chocolate Graham Crackers
- Granulated Sugar
Pumpkin Cheesecake Batter Ingredients
Here’s what you’ll need to make the pumpkin batter for the cheesecake:
- Cream Cheese
- Granulated Sugar or Cane Sugar
- Pumpkin Puree
- Whipping Cream
- Vanilla Extract
- Pumpkin Pie Spices
Chocolate Ganache Topping
- Dark Chocolate
- Heavy Cream
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
What is the Best Type of Pumpkin Pureé for this Recipe?
This pumpkin cheesecake recipe uses pure pumpkin puree, not canned pumpkin pie filling. Canned pumpkin pie filling has other ingredients added to it, so if you’re purchasing canned pumpkin make sure it is pure pumpkin and not pie filling.
Can I Use Light Cream Cheese to Make Chocolate Pumpkin Cheesecake?
No, for best results you must use full-fat, brick-style cream cheese.
What if I Can’t Find Chocolate Graham Crackers?
How to Make Chocolate Pumpkin Cheesecake
Despite the lengthier instructions, this is actually an easy pumpkin cheesecake recipe. Below is a brief overview of how the recipe comes together.
- Make the crust: It’s a simple mixture of chocolate graham cracker crumbs, melted butter, and sugar.
- Press the crust mixture into a 10-inch springform pan and bake for 10 minutes. Set aside.
- Make the pumpkin filling: Beat together the pumpkin and sugar until light and fluffy, then add the remaining filling ingredients.
- Turn the pumpkin mixture into the pre-baked and cooled crust.
- Make a water bath (I’ve given details on how to do so in the recipe card below), then bake the cheesecake until the edges are set.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour.
- Transfer the cheesecake to a cooling rack and let it come to room temperature.
- Once room temperature, chill the cheesecake overnight in the fridge.
- Make the ganache: Once the cream and chocolate have been melted together, cool slightly and drizzle the melted chocolate generously over the cheesecake.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for the Best Pumpkin Cheesecake
Cheesecakes can sometimes feel like a tricky thing. They take forever to bake, and require a lot of cream cheese, but overall I feel like they are much less intensive than a layer cake despite the rather long looking directions.
Here are a few tips to ensure you are perfectly satisfied when you bake this Chocolate Pumpkin Cheesecake.
Room Temperature Ingredients
It is best to bring the ingredients to room temperature before beginning recipe preparations. To do this, set the eggs, heavy cream, and cream cheese out on the counter 30 minutes before beginning.
Firmly Press the Crumb Mixture for the Crust
Make sure you firmly press crumb mixture to the bottom of the cheesecake pan. You can use the bottom of a drinking glass to help make the crust even and level.
Don’t Over Mix the Ingredients
Cheesecake doesn’t rely on air being beaten into the batter like flour based cakes. Room temperature ingredients will help the filling for this Chocolate Pumpkin Cheesecake come together quickly and easily without over beating.
Cook Slow and Cool Slow
Cheesecakes can form cracks in their tops when cooked or cooled too quickly.
To minimize cracking in the top of the cheesecake, I prefer to allow the cheesecake to slowly cool inside the oven rather than making a shocking transfer from hot oven to cool counter top.
Additionally, resist the urge to open the oven door while the cake is baking. Keeping the oven temperature consistent will also help.
Use a Hot, Clean Knife to Cut
Cheesecake can really gunk up a knife when cutting, making it difficult to cut clean and precise slices. I rinse the knife in hot water after each slice I cut of this Chocolate Pumpkin Cheesecake.
The heat helps the knife pass quickly and easily through the rich cheese while rinsing it after each slice keeps the knife cutting sharp and precise.
Can Cheesecake Be Made in Advance?
Yes! Chocolate pumpkin cheesecake can be baked up to two days before you plan on serving it. I recommend serving it within 48 hours of making it.
How to Store Leftover Chocolate Pumpkin Cheesecake
Leftover pumpkin cheesecake will last up to five days in the fridge. Store it in an airtight container or wrapped in plastic wrap.
Can Cheesecake Be Frozen?
Yes, but I recommend freezing it without the chocolate ganache, if possible. Freeze the entire cheesecake or individual slices for up to three months. When ready to enjoy, thaw overnight in the fridge.
Try this Chocolate Pumpkin Cheesecake Recipe!
Next time you’re looking for a unique pumpkin dessert for your Thanksgiving menu, give this Chocolate Pumpkin Cheesecake a try! Did you think it had the perfect amount of pumpkin spice? Leave a comment below and give it a review for others to see what you thought of this creamy cheesecake recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this chocolate pumpkin cheesecake!
More Pumpkin Desserts:
Whether you want to make some pumpkin desserts for Thanksgiving or just want an easy recipe for a weeknight treat, here are some of my favorite pumpkin recipes:
This Pumpkin Cobbler recipe is totally homemade, no cake mix required! It features a spiced streusel topping and a creamy pumpkin filling.
Pumpkin Truffles are simply, no-bake treats you can enjoy all fall long!
This homemade Pumpkin Custard is incredibly easy to prepare and makes for a wonderful fall dessert. Perfect for family gatherings!
This Pumpkin Pudding recipe is the perfect way to celebrate fall! It is easy to prepare, super creamy, and full of all your favorite fall spices.
These No Bake Layered Pumpkin Cheesecake Jars feature yummy layers of gingersnap crust and no bake pumpkin cheesecake filling. They’re like cute little individual pumpkin cheesecakes!
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For the Chocolate Crust:
- 6 ounces Chocolate Graham Crackers
- 1/4 cup Granulated Sugar
- 6 tablespoons (3/4 of a stick) Salted Butter, melted
For the Pumpkin Cheesecake Filling
- 4 8-ounce packages Cream Cheese, room temperature
- 1 1/2 cups Granulated Sugar
- 3 large Eggs, room temperature
- 1 15-ounce can Pure Pumpkin
- 1 cup Heavy Whipping Cream, room temperature
- 2 teaspoons Vanilla Extract
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cloves
For the Chocolate Ganache Topping:
- 1/2 cup Heavy Cream, room temperature
- 4 ounces Dark Chocolate, chopped
For the Chocolate Crust:
- Place the rack in the center position of the oven. Preheat the oven to 325 degrees F.
- Wrap the bottom and up the sides on the outside of a 10-inch spring form in a double layer of heavy-duty foil.
- In a food processor, combine the sugar and chocolate graham crackers. Grind until the crackers are very fine.
- Slowly stream the melted butter in while pulsing the food processor on button. Pulse just until the crackers begin to come together with the butter.
- Press the cracker mixture into the bottom of a 10-inch spring form pan. You do not need to go up the sides.
- Bake for 10 minutes, then remove and cool. Set aside while preparing the filling.
For the Pumpkin Cheesecake Filling:
- Add the cream cheese and the sugar to the bowl of a stand mixer. Beat using medium speed until light and fluffy. Scrape the sides as needed.
- Add the eggs, 1 at a time, beating in between additions.
- Then, add the pumpkin puree, whipping cream, vanilla, and spices. Stir the mixture just until blended.
- Pour the pumpkin mixture into the prepared crust.
- Place the prepared spring form pan in the center of a large roasting pan. Add enough water to come halfway up sides of pan.
- Transfer the spring form pan to the center rack of the oven. Bake the cheesecake at 325 degrees F until the outside of the cheesecake is set but the center is still slightly loose, about 1 hour and 30 minutes - 1 hour and 45 minutes.
- Turn the oven off, crack the door slightly ajar for one minute, then close and allow to cool until the oven has come to room temperature - about an hour.
- Then carefully, remove from the roasting pan and cool on a rack to room temperature.
- Run a knife around the edges of the pan, cover and refrigerate the cheesecake at least 8 hours or overnight.
For the Chocolate Ganache:
- After the cake has chilled, prepare the chocolate ganache. Depending on your personal preference, you may choose to double the amount of chocolate ganache prepared.
- Place the chopped dark chocolate into a medium mixing bowl. Set aside.
- Then, pour the cream into a small saucepan and warm over medium-low heat until bubbles begin to form along the edges and the cream is hot. Do not bring to a boil.
- Pour the hot cream into the bowl with the chopped chocolate and allow to sit while the chocolate melts. Whisk using a small wire whisk to combine until smooth.
- Cool just slightly so the mixture is still pourable but not hot.
- Pour the ganache over the cheesecake. Let sit until the ganache has cooled.
What if I Can't Find Chocolate Graham Crackers?
Can Cheesecake Be Made in Advance?
Yes! Chocolate pumpkin cheesecake can be baked up to two days before you plan on serving it.
How to Store Leftovers
Leftovers last up to five days in the fridge, but I recommend serving it within 48 hours of making it.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 18 Serving Size 1
Amount Per Serving Calories 418Total Fat 29gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 9gCholesterol 105mgSodium 236mgCarbohydrates 36gFiber 1gSugar 29gProtein 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.