Description

This decadent chocolate pumpkin cheesecake is a perfect fall dessert that combines rich, creamy pumpkin flavor with the indulgence of chocolate. Topped with an optional bourbon whipped cream, it’s the ideal treat for your holiday gatherings or special occasions.

Ingredients

Scale

For the crust:

¼ cup unsalted butter, melted
28 Oreo cookies, crushed

For the cheesecake filling:

24 ounces cream cheese, softened
⅓ cup sour cream
¾ cup light brown sugar
½ cup white granulated sugar
3 tablespoons all-purpose flour
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
3 large eggs
15 ounces pumpkin puree (canned, not pie filling)

For the bourbon whipped cream topping (optional):

1 ½ cups heavy cream or thickened cream, cold
3 tablespoons confectioners’ sugar (or icing sugar)
1–2 tablespoons bourbon
2 teaspoons vanilla extract
3 ½ ounces semi-sweet milk chocolate, at room temperature

Instructions

Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
Make the crust:
- In a food processor, pulse the Oreo cookies until finely ground.
- Combine the crushed cookies with the melted butter and mix until well combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8 minutes, then set aside to cool.
Prepare the cheesecake filling:
- In a large mixing bowl, beat the cream cheese, sour cream, brown sugar, and white sugar until smooth and creamy.
- Add the flour, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Mix until fully incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Finally, fold in the pumpkin puree until fully combined.
Assemble and bake:
- Pour the cheesecake mixture onto the cooled Oreo crust. Smooth the top with a spatula.
- Bake the cheesecake for 55-60 minutes, or until the center is just set with a slight jiggle.
- Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.
Cool and chill:
- After the hour, remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight.
Prepare the bourbon whipped cream (optional):
- In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, bourbon, and vanilla extract until stiff peaks form.
- Gently fold in the melted chocolate.
Serve:
- Once the cheesecake is chilled and set, top with the bourbon whipped cream and extra chocolate shavings, if desired.

Notes

For a non-alcoholic version, you can omit the bourbon in the whipped cream and simply top with regular whipped cream or a drizzle of caramel sauce.
Ensure your cream cheese is softened before mixing to avoid lumps.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes (includes cooling time in the oven)
Category: Dessert
Method: Baking
Cuisine: Vegetarian

Keywords: Pumpkin cheesecake, chocolate cheesecake, bourbon whipped cream, fall dessert, pumpkin pie, Oreo crust