Description
This rich and creamy Chocolate Pumpkin Cheesecake blends the warm spices of pumpkin pie with decadent chocolate and a buttery Oreo crust, perfect for autumn and holiday celebrations. The optional bourbon whipped cream topping adds a luxurious finishing touch with a hint of warmth.
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 the 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 again to combine. Press the crumb mixture evenly into the base of the prepared pan using a glass jar or your knuckles. Chill the crust in the refrigerator while preparing the filling.
- Make the cheesecake batter: In a large bowl, combine the cream cheese, sour cream, both sugars, flour, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat with an electric mixer until smooth. Add the eggs one at a time, then beat in the pumpkin puree until fully combined and smooth. Pour the filling evenly over the prepared crust.
- Bake the cheesecake: Bake in the preheated oven for 55 minutes, or until the edges are set but the center still has a slight wobble. Remove from the oven and allow the cheesecake to cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight to chill and firm up.
- Prepare the bourbon whipped cream topping: Just before serving, beat the cold heavy cream with confectioners’ sugar in a medium bowl using an electric mixer until soft peaks form. Add bourbon and vanilla extract, then continue beating until stiff peaks form.
- Create chocolate curls and serve: Using a vegetable peeler, shave curls or delicate shavings from the milk chocolate block. Immediately top the chilled cheesecake with the bourbon whipped cream and scatter the chocolate curls on top. Serve chilled.
Notes
- You can adjust the amount of bourbon in the whipped cream topping to taste; use between 1 and 2 tablespoons, or omit for a non-alcoholic version.
- Ensure the pumpkin puree is canned plain pumpkin, not pumpkin pie filling, to avoid extra spices and sugars.
- For best results, chill the cheesecake overnight to let flavors meld and improve texture.
- If you don’t have a food processor, place Oreos in a sealed plastic bag and crush with a rolling pin to make crumbs.
- Make the chocolate curls just before serving to prevent them from melting or losing shape.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 310 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: 95 mg
