Description
This Chocolate Pumpkin Cheesecake combines the rich creaminess of classic cheesecake with the warm spices of pumpkin and chocolate, creating a delightful dessert perfect for fall or any special occasion. An optional bourbon whipped cream topping adds a sophisticated touch.
Ingredients
Scale
Crust
- 1/4 cup unsalted butter melted
- 28 Oreo cookies
Cheesecake Filling
- 24 ounces cream cheese
- 1/3 cup sour cream
- 3/4 cup light brown sugar
- 1/2 cup white granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 15 ounces pumpkin puree canned, not pie filling
Bourbon Whipped Cream Topping (Optional)
- 1 1/2 cups heavy cream or thickened cream, cold
- 3 tablespoons confectioners’ sugar or icing sugar
- 1-2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 3 1/2 ounces semi sweet milk chocolate block, at room temperature
Instructions
- Prepare Crust: Heat oven to 350°F (175°C). Lightly grease a 9-inch springform pan with butter or non-stick spray. In a food processor, pulse the Oreos into fine crumbs. Add the melted butter and pulse to combine. Press the crumb mixture evenly into the base of the springform pan using a glass jar or your knuckles. Place crust in the refrigerator while preparing the filling.
- Make Cheesecake Filling: In a large bowl, combine cream cheese, sour cream, brown sugar, granulated sugar, flour, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree until fully combined. Pour the filling over the chilled crust in the pan.
- Bake Cheesecake: Bake in the preheated oven for 55 minutes or until edges are set and the center has a slight wobble. Remove from oven and let the cheesecake cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to chill and set fully.
- Prepare Bourbon Whipped Cream Topping: Just before serving, beat cold heavy cream with confectioners’ sugar in a medium bowl using an electric mixer until soft peaks form. Add bourbon (1-2 tablespoons as preferred) and vanilla extract, then continue beating until stiff peaks form.
- Make Chocolate Curls: Using a vegetable peeler, scrape the blade lengthwise down the block of milk chocolate to create delicate curls and shavings. Refrigerate chocolate beforehand if needed to prevent melting while handling.
- Serve: Remove cheesecake from springform pan, top with bourbon whipped cream, then sprinkle chocolate curls on top. Serve chilled and enjoy.
Notes
- You can adjust the bourbon quantity in the whipped cream topping according to your taste or omit it completely for a non-alcoholic version.
- A 9-inch springform pan is ideal for this recipe to ease removal and presentation.
- Be sure pumpkin puree used is canned and not pumpkin pie filling for correct texture and flavor.
- Allowing the cheesecake to chill overnight enhances the texture and flavor melding.
- Chocolate curls can be made ahead and refrigerated but add them just before serving to avoid melting.
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
