Description
This rich and creamy Chocolate Pumpkin Cheesecake combines the warm flavors of pumpkin pie spice with a chocolate Oreo crust, creating an indulgent dessert perfect for fall or any special occasion. Topped with an optional bourbon whipped cream and chocolate curls, this cheesecake is sure to impress.
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 milk chocolate semi sweet block chocolate, at room temperature
Instructions
- Prepare the 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 melted butter and pulse to combine. Press the mixture evenly into the base of the pan using your fingertips or the bottom of a glass jar. Refrigerate while preparing the cheesecake batter.
- Make the cheesecake batter: In a large bowl, beat together cream cheese, sour cream, light brown sugar, granulated sugar, flour, vanilla extract, pumpkin pie spice, cinnamon, and salt using an electric mixer until smooth. Add eggs one at a time and beat well after each addition. Then mix in the pumpkin puree until fully combined.
- Assemble and bake: Pour the pumpkin cheesecake batter over the chilled Oreo crust. Bake in the preheated oven for 55 minutes or until the edges are set and the center has a slight wobble. Remove from oven and allow to cool completely in the pan. Refrigerate for at least 4 hours or preferably overnight to fully chill and set.
- Prepare bourbon whipped cream: Just before serving, whip the cold heavy cream and confectioners’ sugar in a medium bowl with an electric mixer until soft peaks form. Add bourbon and vanilla extract, continue beating until stiff peaks form.
- Create chocolate curls and garnish: Use a vegetable peeler to shave curls from the block of semi-sweet milk chocolate. Immediately top the chilled cheesecake with bourbon whipped cream and chocolate curls before they melt. Refrigerate if needed before serving.
Notes
- You can adjust the amount of bourbon in the whipped cream to taste or omit it entirely for a non-alcoholic version.
- Ensure the pumpkin puree is canned pumpkin and not pumpkin pie filling to avoid extra sweetness and spices.
- Letting the cheesecake chill overnight enhances texture and flavor.
- Use cold heavy cream for best whipped cream results.
- Pressing the crust firmly and evenly helps it hold together during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
