Name: Creamy Pumpkin Cheesecake with a Chocolatey Twist
Prep time: 30 min
Cook time: 1 h
Total time: 6 h 30 min
Cuisine: American
Ingredients: 2 cups crushed graham crackers; 1/2 cup unsalted butter, melted; 24 oz (680 g) cream cheese, softened; 1 cup pumpkin puree; 3/4 cup granulated sugar; 1/4 cup brown sugar; 3 large eggs; 1/2 cup sour cream; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1 cup semi-sweet chocolate chips; 1/4 cup heavy cream

Why You’ll Love Creamy Pumpkin Cheesecake with a Chocolatey Twist Recipe

You’ll love this creamy pumpkin cheesecake because it combines two classic dessert favorites—pumpkin pie and chocolate cheesecake—into one irresistible creation. The smooth, spiced pumpkin layer pairs beautifully with the dark chocolate base, creating a stunning marbled look and an unforgettable flavor. It’s the kind of dessert that looks impressive, tastes divine, and makes any event feel special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Pumpkin puree
Granulated sugar
Brown sugar
Eggs
Sour cream
Semi-sweet chocolate chips
Heavy cream
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger
Crushed graham crackers
Melted butter

Directions

Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
In a medium bowl, mix crushed graham crackers with melted butter until evenly coated. Press the mixture firmly into the pan to form the crust. Bake for 10 minutes, then let cool.
In a large mixing bowl, beat cream cheese until smooth. Add both sugars and continue beating until creamy.
Mix in the pumpkin puree, sour cream, vanilla extract, and spices until well combined.
Add the eggs one at a time, mixing on low speed just until combined—avoid overmixing to prevent cracks.
Melt the chocolate chips with heavy cream in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.
Divide the cheesecake batter into two portions. Stir the melted chocolate into one half.
Pour the chocolate batter over the crust, followed by the pumpkin layer. Use a knife to gently swirl the two together for a marbled effect, if desired.
Bake for 55–65 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour.
Remove from the oven, cool completely, then refrigerate for at least 4 hours or overnight before serving.

Servings and timing

This recipe yields about 12 servings. Preparation takes around 30 minutes, baking takes 1 hour, and cooling/chilling requires about 5 hours total.

Variations

Chocolate crust: Use crushed chocolate cookies instead of graham crackers for a richer base.
No-bake version: Skip baking by using a no-bake cheesecake filling with gelatin and a chilled cookie crust.
Spice it up: Add a pinch of cloves or allspice for a stronger pumpkin spice flavor.
Topping ideas: Finish with whipped cream, caramel drizzle, or chocolate shavings.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake should always be served chilled; do not reheat.

FAQs

How do I prevent my cheesecake from cracking?

Avoid overmixing the batter and let the cheesecake cool gradually in the oven after baking.

Can I make this cheesecake ahead of time?

Yes, it’s best made a day ahead so it can chill and set completely.

Do I need a water bath for this cheesecake?

A water bath helps ensure even baking and prevents cracks, but it’s optional for this recipe.

Can I use fresh pumpkin instead of canned puree?

Yes, just make sure to cook and puree it until completely smooth and thick.

How can I tell when the cheesecake is done?

The edges should be set, and the center should jiggle slightly when you move the pan.

What’s the best chocolate to use?

Semi-sweet or dark chocolate chips work best for a balanced sweetness.

Can I make this gluten-free?

Yes, use gluten-free graham crackers or cookies for the crust.

Can I use a different crust?

Absolutely—try an Oreo crust or even a ginger snap base for extra spice.

Why did my cheesecake turn out dense?

Overmixing the batter or baking it too long can make it dense. Mix gently and watch the baking time.

How long should it chill before serving?

At least 4 hours, but overnight chilling gives the best texture and flavor.

Conclusion

This creamy pumpkin cheesecake with a chocolatey twist is the ultimate fall dessert—smooth, spiced, and satisfyingly rich. Whether you serve it at Thanksgiving or as a cozy weekend treat, it’s guaranteed to impress anyone who takes a bite.