4.43 from 7 votes

Chocolate Pumpkin Cheesecake

You’re going to love this Chocolate Pumpkin Cheesecake made with a flavorful chocolate cookie crumb crust, and a creamy, smooth pumpkin cheesecake filling. Topped off with a luscious and thick chocolate ganache, this is one scrumptious cheesecake. It tastes even better than it looks!

Chocolate pumpkin cheesecake on a wooden platter.


Fall will be here before we know it. And with the season comes cooler weather (yay!), gorgeous scenery, and pumpkin everything. I cannot wait. I’m getting a head start today with a mouthwatering Chocolate Pumpkin Cheesecake.

If you love Pumpkin and Cheesecake as a delectable fall combo, you need to try this Pumpkin Pie Cheesecake too. 

Ready to satisfy your sweet tooth and pumpkin cravings with the Chocolate and Pumpkin Cheesecake? Here you go.

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Why You’ll Love This Cheesecake Recipe

  • The pumpkin and chocolate combination is out of this world
  • The chocolate ganache really sets this apart from other cheesecake recipes
  • Creamy, sweet, and savory in every bite

Ingredients Needed

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    The full printable recipe card with measurements and instructions is found at the bottom of the post.

    • Chocolate cookie crumbs
    • Unsalted butter

    Pumpkin Cheesecake

    • Cream cheese
    • Brown sugar
    • Eggs
    • Pumpkin puree
    • Sour cream
    • Vanilla extract
    • Salt

    Chocolate Ganache

    • Heavy cream
    • Dark chocolate
    • Unsalted butter
    Ingredients to make chocolate pumpkin cheesecake.

    How to Make Chocolate Pumpkin Cheesecake

    • Step One: Preheat the oven to 350F. Add chocolate cookie crumbs and butter to a bowl and stir to combine. Press into a 9-inch springform pan. Bake for 12 minutes. Cool completely.
    Steps to make chocolate pumpkin cheesecake.

    Pumpkin Cheesecake

    • Step One: Preheat the oven to 375F. Beat cream cheese for 1 minute on medium speed. Scrape down the sides of the bowl and beat for an additional 30 seconds.
    • Step Two: Add in brown sugar and beat on medium for 1 minute.
    Steps to make chocolate pumpkin cheesecake.
    • Step Three: Add eggs, one at a time, and continue to beat on medium speed. Add pumpkin, sour cream, pumpkin spice, vanilla and salt. Beat on medium for 30 seconds.
    Steps to make chocolate pumpkin cheesecake.
    • Step Four: Pour the cheesecake mixture into the springform pan and place on a baking sheet. Bake for 20 minutes. Reduce heat to 300F. Bake for another 30 minutes or until set.
    • Step Five: Remove from the oven and carefully run a butter knife around the edge of the pan. Cool to room temperature. Place in the fridge for 5 to 6 hours before continuing with the next step.
    Steps to make chocolate pumpkin cheesecake.

    Chocolate Ganache

    • Step One: Heat the cream in a saucepan over medium heat until it starts to steam. Turn off the heat and add in the dark chocolate and butter. Ensure the chocolate is completely covered by the cream by gently shaking the saucepan. Let sit for 3 minutes.
    Steps to make chocolate pumpkin cheesecake.
    • Step Two: Gently stir until it’s melted and smooth. Let it cool for 15 minutes and stir again until your desired consistency is reached. Pour over the top of the cheesecake and serve.
    Steps to make chocolate pumpkin cheesecake.

    Helpful Kitchen Equipment Needed

    This post contains affiliate links.

    What to Serve With Pumpkin Cheesecake

    Here are some more tasty pumpkin recipes to serve alongside your cheesecake: 

    A slice of chocolate pumpkin cheesecake on a spatula.

    Helpful Tips and Tricks

    • Wipe off the blade of the knife in between cuts when you’re cutting the cheesecake to help get nice clean cut pieces.
    • I stirred the ganache a little bit more than I normally do to make it thicker. You don’t have to do this if you don’t want to. I wanted to see what it would be like with a thicker topping. It was rich and divine.
    • It is easier to press the crumb crust evenly if you add all the crumbs in the pan first, shake them so they level out a bit and then press firmly to even out the bottom layer. 
    A slice of chocolate pumpkin cheesecake on a plate.

    Recipe Variations and Substitutions

    • Add some crunch: You can try adding some nuts to your chocolate ganache if desired. Walnuts, raisins, almonds or peanuts would all be tasty.
    • You can trade the chocolate ganache out for other drizzle toppings. Additionally, you can add other sauces on top.
    • Feel free to change out the cookie crumb crust to other flavors. I used chocolate, but you can use anything. Graham cracker would be a lovely addition.  

    Leftover Storage

    Leftover cheesecake should be stored in the refrigerator for up to 3 days.

    Chocolate Pumpkin Cheesecake slice on a plate with a bite off the end.

    Can I Freeze This?

    Yes, absolutely freeze this yummy cheesecake. You can either freeze it as a whole cheesecake or wrapped in individual pieces. Always store in a freezer safe container. 

    Use this frozen pumpkin cheesecake within a month after freezing. 

    Remove the cheesecake from the freezer and let it thaw in the fridge some before enjoying.

    What cheesecake baking method do I use? 

    I typically use the dry baking method for cheesecakes.

    I learned about the two ways of baking a cheesecake (wet or dry method) in my Show-Stopping Cheesecakes class on Craftsy. 

    I find dry baking to be the easiest for me and I’m covering it with ganache anyways so it will hide any imperfections. 

    If I wasn’t topping the cheesecake, I’d probably use the wet baking method where you place the cheesecake in a water bath in the oven.

    A slice of chocolate pumpkin cheesecake with a bite off the end and a small bite on a fork.

    How long does this need to set?

    When making this cheesecake, it needs to sit in the fridge for a minimum of 5-6 hours. 

    If you have the time, it’s even better to let it set overnight in the refrigerator to make sure it’s fully set. 

    Once it’s set you can make the chocolate ganache to add on top.

    Do I have to use pumpkin puree?

    This Pumpkin Chocolate Cheesecake calls for pumpkin puree and it’s important that you use the canned puree and not fresh pumpkin or pumpkin pie mix. 

    If you try to use one of the others it will not turn out properly and it won’t taste quite right either. 

    More Cheesecake Recipes

    If you’re a huge cheesecake fan, you’re going to adore all of these tasty cheesecake recipes. If you need more, just search cheesecake on our site and pick your new favorite.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories.

    4.43 from 7 votes

    Chocolate Pumpkin Cheesecake

    Created by Stacie Vaughan
    Servings 8
    Prep Time 20 minutes
    Cook Time 1 hour 2 minutes
    Total Time 1 hour 22 minutes
    Prepared with a chocolate cookie crumb crust and a creamy, smooth pumpkin cheesecake filling. Topped off with a thick chocolate ganache, this is one scrumptious cheesecake. It tastes even better than it looks!

    Ingredients
     
     

    Chocolate Cookie Crust

    • 1 ½ cups chocolate cookie crumbs
    • 6 tbsp unsalted butter melted

    Pumpkin Cheesecake

    • 3 packages cream cheese 8oz/250g packages, softened
    • 1 cup brown sugar
    • 3 large eggs
    • 2 cups pumpkin puree
    • ¼ cup sour cream
    • 1 ½ tsp pumpkin spice
    • 1 tsp vanilla extract
    • pinch salt

    Chocolate Ganache

    • 1 cup heavy cream
    • 1 ½ cups dark chocolate finely chopped
    • 1 tbsp unsalted butter

    Instructions

    Chocolate Cookie Crust

    • Preheat oven to 350°F. Add chocolate cookie crumbs and butter to a bowl and stir to combine. Press into a 9-inch springform pan. Bake 12 minutes. Cool completely.

    Pumpkin Cheesecake

    • Preheat oven to 375°F. Beat cream cheese for 1 minute on medium speed. Scrap down the sides of the bowl and beat and additional 30 seconds.
    • Add in brown sugar and beat on medium for 1 minute.
    • Add eggs, one at a time, and continue to beat on medium speed. Add pumpkin, sour cream, pumpkin spice, vanilla and salt. Beat on medium for 30 seconds.
    • Pour the cheesecake mixture into the springform pan and place on a baking sheet. Bake for 20 minutes. Reduce heat to 300°F. Bake for another 30 minutes or until set.
    • Remove from oven and carefully run a butter knife around the edge of the pan. Cool to room temperature. Place in the fridge for 5 to 6 hours before continuing with the next step.

    Chocolate Ganache

    • Heat the cream in a saucepan over medium heat until it starts to steam. Turn off the heat and add in the dark chocolate and butter. Ensure the chocolate is completely covered by the cream by gently shaking the saucepan. Let sit for 3 minutes.
    • Gently stir until it’s melted and smooth. Let it cool for 15 minutes and stir again until your desired consistency is reached. Pour over the top of the cheesecake and serve.

    Nutrition

    Serving: 1g | Calories: 976kcal | Carbohydrates: 72g | Protein: 13g | Fat: 73g | Saturated Fat: 42g | Polyunsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 432mg | Fiber: 5g | Sugar: 56g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword Chocolate Pumpkin Cheesecake

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    4.43 from 7 votes (7 ratings without comment)

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    33 Comments

    1. Amanda Fleck says:

      Can you make the cheesecake a couple days before serving and then add the ganache the day of the party?

    2. Elva Roberts says:

      This delicious dessert is the creme de la creme of pumpkin lovers’ desserts. I have saved this recipe so that I may use it in the future. It looks delicious and, I have not doubt, tastes even better. Thank you for this recipe.

    3. Going to save this recipe for the many celebrations around Thanksgiving! 

    4. Angelina @ Peonies and Orange Blossoms says:

      oh how YUMMY!!!! Thanks for sharing at Thursday Favorite things!! I have featured your post this week! Angelina @ Peonies and Orange Blossoms

    5. This looks divine!! Thanks for linking up with Merry Monday this week!

    6. Looks amazing, Stacie! I could eat the whole thing! Thanks for sharing at my Creative Ways Link Party last week!
      You’ll be one of the features at this week’s party!

    7. Stacie-
      I love chocolate with pumpkin!
      This looks Devine!
      Thanks 
      Michelle 

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