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.

Chocolate Chip Pumpkin Cheesecake Pinterest 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

Print
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An Easy Pumpkin Cheesecake Recipe with Tons of Chocolate!
Recipe

Chocolate Chip Pumpkin Cheesecake

  • 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

Description

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!


Scale

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.


Keywords: chocolate chip pumpkin cheesecake, easy pumpkin cheesecake recipe, best pumpkin cheesecake, chocolate chip cheesecake, thanksgiving dessert idea, easy thanksgiving dessert

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Recipe rating

28 Comments
  1. Ralph Baleno

    This cheesecake was wonderful. I followed the recipe for the most part, just used special dark cocoa powder for the whipped topping to get a real dark chocolate flavor and it worked great. I’d attach a photo if it were possible.

  2. Eric

    Hey Lindsay, I love your recipes and I’ve made many of them before. I was thinking about making this pumpkin cheesecake for thanksgiving this year. I was curious about combining it with another one of your recipes. I wanted to make this cheesecake with a brownie bottom. I wanted to take your recipe for “world’s fudgiest homemade brownies” use it as the crust for this cheesecake. I was wondering if I bake the brownie in my springform pan and then bake the cheesecake on top of that if the brownie would become dry? 

      1. Eric

        I was looking at your recipe for a pumpkin cheesecake with a brownie vase but the cheesecake was non-bake and no offense I was not that interested because I prefer a baked cheesecake a lot more. So you’re saying I should take the brownie base recipe you use for your Kahlua cheesecake and incorporate into the recipe for this pumpkin cheesecake? Thank you for your time. Please let me know if my question isn’t making sense. 

      2. Lindsay

        No offense taken. I also prefer a baked cheesecake when I have the time. And yes, use the brownie base from the kahlua cheesecake with this pumpkin cheesecake recipe. Just reduce the number of eggs from 4 to 3.

      3. Eric

        Thank you for the advice. Sorry but I’m going to be a bother for a couple more questions. I was curious what would happen if I were to add a 4th package of cream cheese? Also, what would happen if I were to also incorporate brown sugar into the mixture? Sorry for all the questions but I am an avid baker and plan to open my own bakery someday so I want to gain all the knowledge I can. I was going to reply to your latest response but it wouldn’t let me for some reason. Thank you for your time. 

      4. Lindsay

        Adding more cream cheese will alter the texture of the cheesecake and likely make it more dense. Brown sugar should be fine instead of white. It’ll just add a little more flavor.

      5. eric

        Thank you again for the advice. If I were to add another cream cheese, I would probably add a bit more sour cream to the filling. Your thoughts?

      6. Lindsay

        That would be fine. Cheesecake is pretty forgiving. But all these things can slightly alter the texture of the cheesecake and since you’re adding to the filling, it might take a little longer to bake.

      7. Eric

        Hey Lindsay, I ended up adding a fourth package of cream cheese and increased the sour cream amount to about 2/3rds cup. It came out really creamy. I baked it for about 1 hr. 28 min. I think I may have been ok with an additional 5 min but I really liked it overall. 

  3. Theresa A

    I made this chocolate chip pumpkin cheesecake and followed directions to a T…. here it is 24 hours later and it never set up. I took the side off the springform pan and it fell apart. Total fail

    1. Lindsay

      It’s possible an ingredient was measured incorrectly or just that it needed longer to bake. There can be variation between ovens.

  4. MIRIAH R PERKINS

    Will be making this soon!
    If I have the pumpkin all spice, would that work instead of individual ingredients? How much would you recommend if so?

    1. Lindsay

      That would be fine, I just like to be able to add more of the spices that I think give better flavor. But if you want to use that, I might try 2 or so teaspoons.

    1. Lindsay

      I’ve honestly never tried it. I feel like the fridge is better, but having never tried it, I can’t say if it would make a difference or not.

  5. Lourdes

    Hi! I just want to ask, if I can substitute the sour cream with Greek yogurt? I want to try baking this with my mom since she just loves to bake something with pumpkin in it 😁

    1. Lindsay

      In theory, you can. I haven’t personally ever tried it so I don’t know what difference it makes in the final taste and texture of the cheesecake.

    1. Lindsay

      As long as you make it as listed, it will hold up. The powdered sugar and cocoa help to make it stable, so you wouldn’t want to adjust those.

  6. Billie

    Hey, would it also work if I used ground ginger. This recipe looks so good and I still have so much pumpkin purée that I made after Halloween!

  7. Emily

    Ohhh my god. I saw an article about Olive Garden bringing back their “Chunkin Pumpkin Cheesecake” and I’ve been looking for something to make that’s similar in taste – It’s a pumpkin cheesecake topped with brownies and fudge/ganache on a chocolate cookie crust. A place I worked at had Olive Garden cater for us last year and they had it. It was SO GOOD.

    Now this recipe looks very similar and I’m bookmarking it to make ahead of Thanksgiving. It looks amazing. Thank you, I love your site! 🙂

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12