Pumpkin Chocolate Cheesecake
A decadent dessert that combines creamy cheesecake, warm pumpkin spices, and rich chocolate, perfect for fall gatherings.
Ingredients
For the crust
- 2 cups Oreo cookie crumbs
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup chocolate chips
- to taste Whipped cream (for topping)
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium-sized bowl, combine the Oreo cookie crumbs with the melted butter.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.
- Add the pumpkin puree, vanilla extract, eggs, ground cinnamon, ground nutmeg, and ground ginger. Mix until combined.
- Gently fold in the chocolate chips.
- Pour the pumpkin mixture over the crust in the springform pan and spread it evenly.
Baking
- Bake for 50 to 60 minutes, until the center is set but slightly jiggles.
- Remove from oven and allow to cool at room temperature.
- Cover and refrigerate for at least 4 hours (or overnight).
Serving
- Once chilled, remove the cheesecake from the springform pan.
- Top each slice with whipped cream, a sprinkle of cinnamon, or chocolate shavings if desired.
Notes
Use room temperature ingredients for a smooth batter. Consider a water bath for creamier texture. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.