Chocolate Chip Pumpkin Cheesecake

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This Chocolate Chip Pumpkin Cheesecake is thick, creamy and full of pumpkin and chocolate! It’s a great flavor combination and such a fun Thanksgiving dessert idea!

Looking for more pumpkin recipes? Check out my Amazing Pumpkin Bread, Pumpkin Chocolate Chip Layer Cake or Pumpkin Cupcakes with Cream Cheese Frosting.

cheesecake image collage

Easy Chocolate Chip Pumpkin Cheesecake

There’s no doubt that I’m a big cheesecake fan. I’m also a lover of pumpkin and chocolate. So how could I not make a delicious Chocolate Chip Pumpkin Cheesecake to share? The two flavors go so well together and then when you get a craving for both of them, you don’t have to choose.

One of the best things about cheesecake is that it is so great to make ahead. With all the craziness of the holidays, making things ahead is a HUGE bonus. Cheesecake stays pretty good for about 4-5 days, so you could easily make it a day or two before you need it. Too busy on Thanksgiving to deal with making dessert?! This cheesecake is perfect!

This Chocolate Chip Pumpkin Cheesecake has a few things going on:

  • A chocolate crust
  • Pumpkin filling
  • Chocolate chips in the filling
  • Chocolate ganache on top
  • Chocolate Whipped cream

So much deliciousness!

How to Make Chocolate Chip Pumpkin Cheesecake

To get started making this cheesecake, you’ll make the Oreo Cookie Crust. Grind up your Oreos in a food processor (you can leave the filling in the Oreo) and combine it with some butter. Spread it out into your springform pan and pre bake it for about eight minutes.

For the filling, you’ll mix together your cream cheese, sugar and all purpose flour. Mix it on low speed to keep from adding too much air to the filling, which can sauce cracks during baking.

Add the pumpkin puree (not canned pumpkin pie filling), sour cream, vanilla extract and spices and mix again on low speed until everything is well combined.

side image of cheesecakebite of chocolate chip pumpkin cheesecake

The eggs are added next. Add them one at a time, mixing until combined before adding the next. Again, mix on low speed.

Finally, fold the chocolate chips into the filling, then add it to the crust-filled pan.

As easy as making a cheesecake is, it does take a while to bake with all the moisture in there – especially with all the pumpkin. This cheesecake bakes for about an hour and 20 minutes, then cools slowly.

To cool it, you’ll leave the cheesecake in the hot oven for about 30 minutes. It’ll continue to cook as it cools. Then crack the oven for about 20 minutes as it continues to cool.

From there, pop the cheesecake into the fridge to cool completely.

This Pumpkin Cheesecake is an Amazing Thanksgiving Dessert Idea!

Once cooled, you’ll finish it off with chocolate ganache and some whipped cream. I decorated it with some mini chocolate chips and little pumpkins to make it cute and festive for the holiday season.

The final Chocolate Chip Pumpkin Cheesecake is so delicious! It’s thick, creamy and full of pumpkin flavor and chocolate. A new holiday classic that you can prepare ahead to help your holiday season go smoothly!

full chocolate chip pumpkin cheesecakeslice of pumpkin chocolate chip cheesecake

More Pumpkin Recipes to Enjoy:

Pumpkin Cheesecake with Cream Cheese Whipped Cream
Pumpkin Chocolate Chip Cupcakes
Pumpkin Chocolate Chip Bundt Cake
Pumpkin Layer Cake
Classic Pumpkin Pie
Pumpkin Cheesecake Layer Cake

Chocolate Chip Pumpkin Cheesecake

This Chocolate Chip Pumpkin Cheesecake is thick, creamy and full of pumpkin and chocolate! It’s a great flavor combination and such a fun Thanksgiving dessert idea!

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 12-14 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

Chocolate Crust

  • 35 Oreos (3 cups | 403g Oreo crumbs)
  • 4 tbsp (56g) butter, melted (salted or unsalted is fine)

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 15 oz can pureed pumpkin
  • 1/4 cup (58g) sour cream
  • 1/2 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp cloves
  • 1/4 tsp ginger
  • 4 large eggs, room temperature
  • 1 cup (169g) semi sweet chocolate chips

Chocolate Ganache

  • 4 oz (113g | 2/3 cup) semi sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream

Whipped Cream

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 3/4 cup (86g) powdered sugar
  • 1/2 tsp vanilla extract
  • Mini Chocolate Chips
  • Pumpkins

Instructions

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.

CHEESECAKE FILLING

5. Reduce oven to 300°F (148°C).
6. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. Add the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Add the chocolate chips and gently fold to combine.
10. Pour the cheesecake filling into the crust and spread evenly.
11. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 1 hour and 15-20 minutes.
13. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
14. Crack oven door and leave the cheesecake in the oven for about 20 minutes.
15. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
16. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.

TOPPING

17. To make the chocolate ganache, put the chocolate chips in a heat proof bowl.
18. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
19. Pour the ganache onto the cheesecake and spread into an even layer. Allow to cool and firm.
20. To make the whipped cream, add the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21. Pipe the whipped cream around the edge of the cheesecake, then top with some mini chocolate chips and pumpkin decorations, if desired.

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