Creamy Pumpkin Chocolate Chip Cheesecake

slice of pumpkin cheesecake on a white plate

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Rich creamy pumpkin spiced cheesecake is swirled with mini chocolate chips on top of a chocolate sandwich cookie crust.

Prep Time20

Cook Time1

Additional Time6

Total Time7 20

Course: Dessert

Cuisine: American

Servings:

Calories: 596kcal

Author: Erica Schramek

Equipment

kitchen scale
stand mixer
rubber spatula
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

US Customary - Metric

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

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.

Freezing

Allow the cheesecake to cool completely before freezing.

To freeze a whole cheesecake:

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.

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 cheesecake in the refrigerator overnight.

Nutrition