Introduction

This chocolate cheesecake combines a rich Oreo crust with a creamy pumpkin-spiced filling and a luscious dark chocolate ganache topping. It’s a perfect dessert for any occasion, offering a delightful balance of flavors and textures.

The image shows a layered pumpkin dessert on a white plate with a slightly wavy edge, placed on a white marbled surface. The dessert has three clear layers: the bottom layer is a dark, dense, crumbly crust with a rough texture; the middle layer is thick, smooth, and bright orange, looking soft and creamy; the top layer is a glossy, dark chocolate ganache spread evenly with slight swirls. In the background, slightly blurred, there is an orange pumpkin which adds a seasonal touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 Oreo cookies (wafers and filling)
1/4 cup unsalted butter (56 grams), melted
3/4 cup granulated sugar (150 grams)
1/2 cup brown sugar (100 grams)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon cornstarch
24 ounces full-fat cream cheese (680 grams), room temperature
1 3/4 cup pumpkin puree (420 ml), NOT pumpkin pie filling
3 tablespoons sour cream, room temperature
3 large eggs, room temperature
Boiling water (for the water bath)
4 ounces dark chocolate (112 grams), or semi-sweet
1/2 cup heavy cream (120 ml), or whipping cream

Instructions

Step 1: Wrap the outside of a springform pan in aluminum foil 3-4 times to fully cover the bottom and sides, sealing all seams carefully.
Step 2: Preheat the oven to 350°F (180°C or 160°C fan-forced).
Step 3: Crush the Oreo cookies including the filling into fine crumbs using a food processor or by placing them in a freezer bag and crushing with a rolling pin.
Step 4: Mix the crushed cookies with melted butter until the mixture feels like damp sand.
Step 5: Press the cookie mixture firmly into the bottom of the springform pan, creating a slight lip around the edge.
Step 6: Bake the crust for 8 minutes, then remove from the oven but keep the oven on.
Step 7: In a medium bowl, stir together granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and cornstarch until no lumps remain.
Step 8: In a large bowl, beat the cream cheese until soft and creamy. Add the sugar and spice mixture and beat until smooth, scraping down the sides and bottom of the bowl.
Step 9: With the mixer on low, beat in the pumpkin puree and sour cream until evenly combined.
Step 10: Add the eggs one at a time on low speed, mixing just until combined.
Step 11: Place the foil-wrapped springform pan in the middle of a large roasting pan. Pour the cheesecake filling over the crust and smooth the top.
Step 12: Pour about 1 inch (2 cm) of boiling water into the roasting pan to create a water bath.
Step 13: Bake the cheesecake for 50-60 minutes, until the top is just set and slightly wobbly in the center, like a bowl of Jello.
Step 14: Remove the roasting pan from the oven and let the cheesecake cool in the water bath until the water is lukewarm.
Step 15: Remove the cheesecake from the water bath and let it cool to room temperature. Cover and chill in the refrigerator for at least 6 hours or overnight.
Step 16: To make the ganache, chop the chocolate finely and place in a heatproof bowl.
Step 17: Heat the cream until just boiling, then pour over the chocolate. Let sit for 2-3 minutes, then whisk until smooth. Warm gently if needed.
Step 18: Remove the cheesecake from the fridge. Run a knife around the edge and unclamp the springform pan.
Step 19: Blot any condensation on the cheesecake surface with a paper towel.
Step 20: Pour and spread the ganache evenly over the cheesecake, letting it drip over the edges if desired.
Step 21: Return the cheesecake to the fridge to allow the ganache to set.
Step 22: When ready to serve, slice carefully with a sharp, thin knife, wiping the knife clean between slices for neat cuts.

Tips & Variations

Use pumpkin puree, not pumpkin pie filling, to control sweetness and spices in the cheesecake.
For a different crust, substitute Oreos with graham crackers or chocolate wafer cookies.
The water bath prevents cracking and ensures a smooth, creamy texture.
Let the ganache sit at room temperature briefly before spreading if it’s too thick.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave if desired, but it’s delicious served cold. The ganache topping helps keep it moist and fresh.

How to Serve

A slice of cheesecake with three layers sits on a white plate with a silver fork beside it, placed on a white marbled surface. The bottom layer is dark brown and crumbly, appearing smooth and dense like a chocolate cookie crust. The middle layer is thick and bright orange, with a creamy and slightly textured look, filling most of the slice. The top layer is a smooth and glossy dark chocolate ganache, thinly spread and evenly covering the orange cheesecake. In the background, part of the whole cheesecake with the same three layers is visible on a white plate, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake tastes even better after chilling overnight, allowing the flavors to meld and the texture to set perfectly.

What if I don’t have a springform pan?

A springform pan is best for easy removal, but you can use a regular cake pan lined with parchment paper. Just be careful when removing the cheesecake to avoid breaking it.