Creamy Chocolate Chip Pumpkin Cheesecake is the perfect fall dessert. Serve it at a Halloween party or Thanksgiving dinner.
Pumpkin and chocolate pair so well together. An easy-to-make chocolate sandwich cookie crust is topped with rich pumpkin cheesecake that is studded with mini chocolate chips.
Making this pumpkin cheesecake recipe at home may sound intimidating but it doesn't have to be. Cheesecakes are made with simple everyday ingredients and just a little technique and attention to detail.
I've created step-by-step instructions to help you create a delicious perfect cheesecake every time.
Looking for more pumpkin recipes? Check out my Skillet Pumpkin Cobbler, Pumpkin Spice Syrup, Sourdough Pumpkin Cookies, or Sourdough Pumpkin Bread.
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Why You Will Love This Recipe
- It is a great make-ahead dessert. Cheesecake stores really well in the refrigerator for 5 to 7 days. You can easily make this cheesecake a day or two before a big party and leave just the decorating steps for the big day.
- It makes a great unexpected Thanksgiving dessert in case you are tired of the traditional pumpkin pie.
- This cheesecake is filled with delicious pumpkin flavor. Pumpkin and chocolate are a delicious combination. Plus the chocolate chips add a crunch contrast to the creamy cheesecake.
Love cheesecake? You will want to try this Fresh Lemon Thyme Cheesecake.
Recipe Ingredients
All ingredients for this Chocolate Chip Pumpkin Cheesecake should be at room temperature to create a smooth creamy batter. Cold ingredients will result in a lumpy overbeaten cheesecake that may crack as it cools.
Crust
Oreo Cookies: You could also use chocolate graham crackers.
Melted Unsalted Butter: Melted butter helps to hold the crust together and adds a rich buttery flavor.
Cheesecake Filling
Cream Cheese: You will need four 8-ounce blocks of cream cheese. I prefer the full-fat variety. Baking a cheesecake isn't the time to start counting calories. Make sure you are buying block cream cheese, not the whipped cream cheese that is sold in a tub.
Sugar: This cheesecake isn't too sweet allowing the tanginess of the cream cheese to shine through.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Pumpkin Puree: Make sure you are using pumpkin puree, not pumpkin pie filling. The pumpkin pie filling has additional spices added in. If you only have pumpkin pie mix then I would suggest not adding any additional spices.
Sour Cream: Once again use the full-fat variety. The sour cream creates a smooth texture and boosts the cream cheese tang.
Spices: Ground cinnamon, ground ginger, ground nutmeg, and ground cloves are all mixed together to create the familiar pumpkin spice flavor. You could also substitute two teaspoons of pumpkin pie spice.
Eggs: The eggs are the last ingredient to be added to the cheesecake. Be careful to not overmix the batter once the eggs have been added. Overmixing will incorporate too much air into the batter causing the cheesecake to crack as it cools.
Mini Chocolate Chips: Mini chocolate chips are light enough that they won't sink to the bottom of the cheesecake and will remain evenly distributed throughout.
Stabilized Chocolate Whipped Cream
Apricot Jelly: This is a tip that I picked up from a Cook's Illustrated magazine. I use apricot jelly because it has a neutral sweet flavor you could also use strawberry or raspberry jelly. The key is to choose a jelly made from low-pectin fruits that are processed with a lot of added pectin to help them gel properly.
Tip: If you will be serving the cheesecake immediately you can skip adding the apricot jelly. The apricot jelly is used to stabilize the whipped cream to keep it from weeping and melting.
Heavy Whipping Cream: Make sure your whipped cream is really cold. Cold whipped cream whips up easier and faster than warm cream. It is also helpful to chill your whisk and mixing bowl for 10 to 15 minutes in the freezer before making whipped cream.
Dutch Process Cocoa Powder: Using Dutch-processed cocoa powder will give you a dark richly colored whipped cream.
Powdered Sugar: I use powdered sugar in my whipped cream because it incorporates easily and won't leave a grainy texture. Powdered sugar also contains a little cornstarch to keep it from clumping which adds some structure to the whipped cream as well.
See the recipe card for full information on ingredients and quantities.
Step by Step Directions
Step 1: Move the oven rack to the middle of your oven with no racks above it and preheat your oven to 325°F (165°C).
Step 2: Crush the Oreos into crumbs using either a food processor or by placing them into a zip-top bag and smashing them with a rolling pin (you can leave the filling in the Oreo). This is my toddler's favorite way to help.
Step 3: Stir in the melted butter until it resembles wet sand. Pour the Oreo mixture into the bottom of a 9-inch springform pan.
Step 4: Press the Oreo mixture into an even layer using a flat-bottomed glass or measuring cup. Cover the bottom of the pan and about 2 inches up the sides.
Step 5: Bake the Oreo crust for 10-12 minutes until fragrant and dry-looking.
Remove from the oven and allow the crust to cool while you make the filling.
Step 6: Using a handheld or stand mixer and the paddle attachment, beat the cream cheese on low speed until creamy, about 1 ½ minutes, scraping down the sides of the bowl after about 1 minute.
Step 7: Add the sugar and mix on medium-low speed until smooth and creamy about 1 minute.
Step 8: Scrape down the sides of the bowl and add the pumpkin puree, sour cream, vanilla extract, spices, and salt.
Step 9: Mix on medium-low speed until smooth and creamy about 1 minute.
Scrape down the bowl if there are lumps continue mixing until smooth.
Step 10: Add the eggs one at a time, beating at low speed after each addition until just blended. When the final egg has been mixed into the batter turn the mixer off.
Step 11: Fold the chocolate chips into the cheesecake filling.
Tip: Be careful to not overmix the batter once the eggs have been added. Overmixing will incorporate too much air into the batter causing the cheesecake to crack as it cools.
Step 12: Boil at least 4 cups of water. You can either boil the water in the microwave, on the stovetop, or my favorite way in an electric kettle. You will need 1 inch of water in your roasting pan for the water bath. I typically use an entire kettle full of hot water.
Wrap the bottom of your springform pan with several layers of heavy-duty foil.
Pour the cheesecake filling over the cooled crust. Use a rubber spatula to smooth it into an even layer.
Place the filled springform pan in the larger cake or roasting pan.
Set the pans on the middle rack of the oven. Carefully pour the boiling water into the larger pan until it is about 1 inch deep. Close the oven door.
Step 13: Bake the cheesecake for 80 to 90 minutes. The top of the cheesecake should look set but not browned. When you wiggle the pan the cheesecake should wobble not jiggle. To me, wobbling means the whole cheesecake moves together when wiggled. Jiggling is when individual ripples move across the top of the cheesecake.
To prevent cracking, we want to cool the cheesecake slowly. Turn the oven OFF and allow the cheesecake to continue baking for 15 minutes.
Crack open the oven door about an inch (holding it open with a wooden spoon if needed) and allow the cheesecake to cool slowly for 45 minutes.
Tip: Wrapping your springform pan in foil will help prevent water from seeping into your cheesecake.
Step 12: Remove the cheesecake from the oven and set it on a wire rack. Remove the foil and run a thin knife around the edge to release the cheesecake from the pan.
Allow the cheesecake to cool at room temperature for an hour. Cover the pan with foil and refrigerate for at least four hours or overnight.
How to Make Stabilized Chocolate Whipped Cream
Microwave the apricot jelly for 10 seconds until just melted.
Add the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract to the bowl of your stand mixer. Whip using the whisk attachment on medium-low speed until foamy, about one minute. Increase the mixer speed to high, pour in the melted jelly, and whip until stiff peaks form about two to three minutes.
Unlatch the springform pan and remove the sides. Pipe the whipped cream around the edge of the cheesecake and top with mini chocolate chips.
Cut the cheesecake into twelve slices.
Tip: For neater slices wipe the knife clean and dip into warm water between each slice.
Storage and Freezing Instructions
Storage: Cheesecake needs to be stored in the refrigerator. To refrigerate reattach the springform ring to the base and cover the top with aluminum foil. Cheesecake can be refrigerated for 5-7 days.
To freeze a whole cheesecake:
- Allow the cheesecake to cool completely before freezing.
- Remove the outer rim of the cheesecake. You can either leave the cheesecake on the bottom pan or carefully transfer it to a cardboard cake round or large plate.
- Do not freeze cheesecake with any toppings. Add the toppings later when serving cheesecake.
- Wrap the cheesecake and base with several layers of plastic wrap. Wrap in a final layer of heavy-duty aluminum foil.
- Cheesecake can be frozen for up to three months. Thaw the cheesecake in the refrigerator overnight.
To freeze individual cheesecake slices:
- Slice the cheesecake and transfer each slice to a parchment paper-lined baking sheet. Place the baking sheet in the freezer until the cheesecake slices have frozen solid, about one to two hours.
- Do not freeze cheesecake with any toppings. Add the toppings later when serving cheesecake.
- Wrap each slice of cheesecake with several layers of plastic wrap. Place the cheesecake slices in a zip-top bag labeled with the date and contents.
- Cheesecake can be frozen for up to three months. Thaw the cheesecake in the refrigerator overnight.
Recipe FAQs
Creamy ingredients like cream cheese and sour cream create a creamy cheesecake. It is also important for all of the ingredients to be at room temperature. Room-temperature ingredients will be easier to incorporate creating a smooth batter without overmixing.
Overmixing a cheesecake incorporates too much air into the batter causing it to expand and puff as it bakes. As the cheesecake cools, all of those air bubbles will burst and cause the cheesecake to fall and crack.
The top of the cheesecake should look set but not browned. When you wiggle the pan the cheesecake should wobble not jiggle. To me, wobbling means the whole cheesecake moves together when wiggled. Jiggling is when individual ripples move across the top of the cheesecake.
The good news is even a cracked cheesecake still tastes amazing. If your cheesecake does crack simply cover the cracks with some freshly made whipped cream.
Whipped cream tends to start weeping and deflating pretty much from the moment you finish whipping it. To make your whipped cream last longer it needs to be stabilized.
Stabilized whipped cream has added ingredients that make it slightly thicker and last longer. There are several ingredients I have heard of that work to stabilize whipped cream: pudding mix, cornstarch, gelatin, cream cheese, and jelly. I picked up the tip of using jelly to stabilize whipped cream from a Cook's Illustrated magazine.
Expert Tips
- Use room temperature ingredients. They will blend together more easily and create a smoother cheesecake.
- Once the eggs have been added, do not overmix the cheesecake filling. Overmixing will incorporate too much air causing the cheesecake to deflate and crack as it cools.
- Wrap your springform pan with foil. I'd like to believe my springform pans will never leak but I am not willing to risk a soggy cheesecake crust to find out. You can also try this foil-free method for protecting your cheesecake from Cook's Illustrated.
- Bake the cheesecake in a water bath. A water bath creates gentle heat which bakes the cheesecake slowly and evenly.
- Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and it is worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
- Allow the cheesecake to cool slowly. Going from a hot oven to a cool kitchen could cause the cheesecake to crack.
- Run a sharp knife between the cheesecake and the inside of the springform pan before releasing the tension clasp. This will release the cheesecake from the pan.
- Before making the whipped cream freeze your mixing bowl and whisk in the freezer for 15 minutes.
More Dessert Recipes
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📖 Recipe
Creamy Pumpkin Chocolate Chip Cheesecake
Equipment
- 9 inch springform pan
- large roasting pan
Ingredients
Crust
- 3 cups Oreos crushed - about 35 Oreos
- 5 tablespoons unsalted butter melted
Cheesecake
- 32 oz of cream cheese room temperature
- 1 cup granulated white sugar
- 1 15 oz can of pumpkin puree
- 1 ⅓ cup sour cream room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ⅛ teaspoon kosher salt
- 4 large eggs room temperature
- 1 cup mini chocolate chips plus extra for garnish
Stabilized Chocolate Whipped Cream
- 1 cup heavy whipping cream cold
- ¼ cup Dutch process cocoa powder
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- pinch of kosher salt
- 2 tablespoons apricot jelly
Instructions
Crust
- Move your oven rack to the middle of your oven with no racks above it and preheat your oven to 325°F (165°C).
- Crush the 3 cups Oreosinto crumbs using either a food processor or by placing them into a zip-top bag and smashing them with a rolling pin (you can leave the filling in the Oreo).
- Stir in the 5 tablespoons unsalted butter until it resembles wet sand. Pour the Oreo mixture into the bottom of a 9-inch springform pan.
- Press the Oreo mixture into an even layer using a flat-bottomed glass or measuring cup. Cover the bottom of the pan and about 2 inches up the sides.
- Bake the Oreo crust for 10-12 minutes until fragrant and dry looking.
- Remove from the oven and allow the crust to cool while you make the filling.
Cheesecake Filling
- Using a handheld or stand mixer and the paddle attachment, beat the 32 oz of cream cheese on low speed until creamy, about 1 ½ minutes, scraping down the sides of the bowl after about 1 minute.
- Add the 1 cup granulated white sugar and mix on medium-low speed until smooth and creamy about 1 minute.
- Scrape down the sides of the bowl and add the 1 15 oz can of pumpkin puree, 1 ⅓ cup sour cream , 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ⅛ teaspoon kosher salt. Mix on medium-low speed until smooth and creamy about 1 minute.
- Scrape down the bowl if there are lumps continue mixing until smooth.
- Add the 4 large eggs one at a time, beating at low speed after each addition until just blended. When the final egg has been mixed in turn the mixer off.
- Fold the 1 cup mini chocolate chips into the cheesecake filling.
Baking
- Boil at least 4 cups of water. You will need 1 inch of water in your roasting pan for the water bath. I typically use an entire kettle full of hot water.
- Wrap the bottom of your springform pan with several layers of heavy-duty foil.
- Pour the cheesecake filling over the cooled crust. Use a rubber spatula to smooth it into an even layer.
- Place the filled springform pan in the larger cake or roasting pan.
- Set the pans on the middle rack in the oven. Carefully pour the boiling water into the larger pan until it is about 1 inch deep. Close the oven door.
- Bake the cheesecake for 80-90 minutes until the top of the cheesecake looks set but not browned. The cheesecake should wobble slightly when jiggled.
- Turn the oven OFF and allow the cheesecake to continue baking for 15 minutes.
- Crack open the oven door about an inch (holding it open with a wooden spoon if needed) and allow the cheesecake to cool slowly for 45 minutes.
- Remove the cheesecake from the oven and set it on a cooling rack. Remove the foil and run a thin knife around the edge to release the cheesecake from the pan.
- Allow the cheesecake to cool at room temperature for an hour. Cover the pan with foil and refrigerate for at least four hours or overnight.
Topping
- Microwave the apricot jelly for 10 seconds until just melted.
- Add the 1 cup heavy whipping cream, ¼ cup Dutch process cocoa powder, ¼ cup powdered sugar, ½ teaspoon vanilla extract and a pinch of kosher salt to the bowl of your stand mixer. Whip using the whisk attachment on medium-low speed until foamy, about one minute. Increase the mixer speed to high, pour in the melted 2 tablespoons apricot jelly, and whip until stiff peaks form about two to three minutes.
- Unlatch the springform pan and remove the sides. Pipe the whipped cream around the edge of the cheesecake and top with mini chocolate chips.
- Cut the cheesecake into twelve slices. For neater slices wipe the knife clean and dip into warm water between each slice.
Notes
- Remove the outer rim of the cheesecake. You can either leave the cheesecake on the bottom pan or carefully transfer it to a cardboard cake round or large plate.
- Do not freeze cheesecake with any toppings. Add the toppings later when serving cheesecake.
- Wrap the cheesecake and base with several layers of plastic wrap. Wrap in a final layer of heavy-duty aluminum foil.
- Cheesecake can be frozen for up to three months. Thaw cheesecake in the refrigerator overnight.
- Slice the cheesecake and transfer each slice to a parchment paper-lined baking sheet. Place the baking sheet in the freezer until the cheesecake slices have frozen solid, about one to two hours.
- Do not freeze cheesecake with any toppings. Add the toppings later when serving cheesecake.
- Wrap each slice of cheesecake with several layers of plastic wrap. Place the cheesecake slices in a zip-top bag labeled with the date and contents.
- Cheesecake can be frozen for up to three months. Thaw cheesecake in the refrigerator overnight.
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