Chocolate Pumpkin Cheesecake
Total Time
3 hrs 10 mins
Prep Time
15 mins
Cook Time
55 mins
Rating
5 out of 5 stars
(2)
Ingredients
16 bars
- 9 ounces Oreo Cookies
- 2 tablespoons unsalted butter, melted
- 16 ounces plain cream cheese, at room temperature
- 1 cup sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin-pie spice
- ½ teaspoon salt
- 4 ounces dark chocolate, chopped
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Preparation
Step 1
Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
Step 2
In a food processor, blend cookies until finely ground, add butter, and pulse until moistened.
Step 3
Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
Step 4
Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
Step 5
Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
Step 6
Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
Step 7
Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.
Step 8
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Chef's notes
You could make this Chocolate Pumpkin Cheesecake 4-5 days ahead of time and be fine! Just keep it frozen until the day before and then let it come to room temp before serving.
