There’s something magical about the combination of chocolate and pumpkin, especially when paired with the creamy richness of a cheesecake. This Chocolate Pumpkin Cheesecake is a decadent treat that perfectly blends the warmth of pumpkin pie spice with the deep richness of chocolate. Its smooth, velvety texture and fall-inspired flavors are sure to leave everyone at the table wanting more.

This cheesecake not only satisfies your dessert cravings, but it’s also an ideal dish for autumn gatherings, Thanksgiving, or any special occasion. With the option of a bourbon whipped cream topping, this dessert elevates to a level of sophistication that will impress your guests. It’s a beautiful combination of indulgence and seasonal flavors, making it an irresistible dessert to serve year-round, but especially during the cozy months.

Why You’ll Love This Recipe

1. A Perfect Blend of Flavors

The combination of chocolate, pumpkin, and spices creates a perfect harmony of flavors that feels both comforting and luxurious.

2. Rich and Creamy Texture

With a smooth cream cheese base and a velvety texture, this cheesecake is indulgent but not overly heavy—just the right balance.

3. Optional Bourbon Whipped Cream

The bourbon whipped cream adds an optional touch of warmth and depth, making this dessert even more memorable and sophisticated.

4. Fall-Inspired and Festive

With pumpkin pie spice and cinnamon, this cheesecake captures the essence of fall, making it perfect for the season’s celebrations and gatherings.

5. Make-Ahead Convenience

This cheesecake is the perfect make-ahead dessert. You can prepare it a day or two in advance, allowing the flavors to meld together for an even more delicious treat.

Ingredients

For the Cheesecake:

Unsalted butter, melted
Oreo cookies
Cream cheese
Sour cream
Light brown sugar
White granulated sugar
All-purpose flour
Pure vanilla extract
Pumpkin pie spice
Ground cinnamon
Salt
Eggs (large)
Pumpkin puree (canned, not pie filling)

For the Bourbon Whipped Cream Topping:

Heavy cream or thickened cream (cold)
Confectioners’ sugar or icing sugar
Bourbon
Vanilla extract
Milk chocolate (semi-sweet block chocolate, at room temperature)

Variations

Spice Variations: If you prefer a different spice profile, try adding a pinch of nutmeg or ginger for extra warmth.
Crust Alternatives: Use graham cracker crumbs instead of Oreos for a different crust base, or try a gluten-free cookie alternative if you need to cater to dietary preferences.
Non-Alcoholic Topping: Skip the bourbon in the whipped cream if you prefer a non-alcoholic version, or swap it with a teaspoon of maple syrup or caramel extract.

How to Make the Recipe

Step 1: Prepare the Crust

In a food processor, pulse the Oreo cookies until finely crushed. Add the melted butter and pulse again until the mixture resembles wet sand. Press the mixture into the base of a springform pan to form an even layer. Refrigerate while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese, sour cream, light brown sugar, and granulated sugar until smooth and creamy. Add the flour, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix well to combine. Add the eggs one at a time, mixing well after each addition. Finally, fold in the pumpkin puree until everything is fully incorporated.

Step 3: Bake the Cheesecake

Pour the pumpkin cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake at 325°F (160°C) for 50-60 minutes, or until the center is just set (it should still have a slight jiggle). Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Step 4: Prepare the Bourbon Whipped Cream

While the cheesecake is chilling, make the whipped cream. In a cold mixing bowl, beat the heavy cream, confectioners’ sugar, bourbon, and vanilla extract until stiff peaks form. Grate or shave the milk chocolate and fold it into the whipped cream gently.

Step 5: Serve the Cheesecake

Once the cheesecake has fully chilled, remove it from the springform pan and place it on a serving platter. Top with the bourbon whipped cream, drizzling additional caramel or chocolate sauce if desired. Slice and enjoy!

Tips for Making the Recipe

Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smooth and lump-free filling.
Don’t Overmix: Be careful not to overbeat the eggs into the cheesecake filling to prevent cracking.
Chill Well: Make sure the cheesecake is well-chilled before serving to allow it to set properly and develop the best flavor.
Check for Doneness: The cheesecake should look slightly puffed and a little wobbly in the center. It will firm up as it cools.

How to Serve

Garnishes: Serve with whipped cream, chocolate shavings, or a sprinkle of cinnamon for an added touch of elegance.
Pairing: This cheesecake pairs wonderfully with a cup of coffee or a glass of dessert wine.
Chilled Slices: For an extra treat, chill the slices before serving—they taste even more decadent when served slightly colder.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake in an airtight container in the fridge for up to 4 days. The flavors deepen with time, so it’s even better the next day!

Freezing

You can freeze the cheesecake for up to 2 months. Slice and wrap each piece tightly in plastic wrap, then foil. When ready to eat, let it thaw in the fridge overnight before serving.

Reheating

While cheesecakes are best served chilled, you can bring slices to room temperature for about 20 minutes before serving if preferred.

FAQs

1. Can I use a different type of crust?

Yes, you can use a graham cracker crust or any other cookie-based crust you prefer.

2. Can I substitute the pumpkin puree with something else?

Canned pumpkin is essential for this recipe, but you can try substituting it with sweet potato puree for a different flavor.

3. Can I skip the bourbon in the whipped cream?

Yes, you can omit the bourbon and add vanilla extract or maple syrup instead for flavor.

4. Can I make this cheesecake without the chocolate chips?

Yes, the cheesecake will still be delicious without the chocolate chips, though they do add a nice touch.

5. How do I prevent cracks in my cheesecake?

Ensure you don’t overmix the batter and bake at a moderate temperature. A water bath can also help prevent cracking by keeping the cheesecake moist during baking.

6. Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for make-ahead! Refrigerate it for at least 4 hours, or overnight for the best texture.

7. Can I use a store-bought whipped cream topping?

You can substitute the bourbon whipped cream with store-bought whipped cream, but the homemade version adds extra richness and flavor.

8. How do I make sure the cheesecake is set?

Check the cheesecake towards the end of baking—when the center is just slightly wobbly, it’s done. Let it cool in the oven to firm up.

9. How do I cut clean slices of cheesecake?

Use a sharp knife, wiping it clean after each cut to make neat slices.

10. Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Just be sure to wrap it tightly to prevent freezer burn.

Conclusion

This Chocolate Pumpkin Cheesecake is the perfect dessert to bring together the best of fall flavors with the indulgence of chocolate and creamy cheesecake. With the optional bourbon whipped cream topping, it becomes a sophisticated treat that will elevate any occasion. Whether served at a holiday gathering or as a cozy dessert on a cool evening, this cheesecake is sure to impress!