Creamy Pumpkin Cheesecake with Chocolate Crust

by Jessie Daye

First published: August 20, 2025 | Updated: June 10, 2026

Home/Recipe posts/Creamy Pumpkin Cheesecake with Chocolate Crust

There’s nothing quite like the silky, creamy bite of pumpkin cheesecake, and this version takes it to the next level with a decadent chocolate cookie crust. The smooth spiced pumpkin filling blends warm notes of cinnamon, nutmeg, and ginger for that cozy fall flavor everyone craves. The chocolate base adds just the right balance of richness, without being overly sweet. Whether you’re planning a Thanksgiving feast, a holiday gathering, or simply want a make-ahead dessert that feels impressive and effortless, this creamy pumpkin cheesecake delivers every time. Add white chocolate skulls for a Halloween vibe!

Commonly asked questions:

Can I make pumpkin cheesecake ahead of time?

Yes! Pumpkin cheesecake is even better when made a day in advance. Chill it overnight to allow the flavors to deepen and the texture to fully set.

Do I need a water bath for this cheesecake?

A water bath helps prevent cracks, but it isn’t required. If you skip it, bake at a slightly lower temperature and don’t overbake—the center should still jiggle a little when done.

How long does pumpkin cheesecake last in the fridge?

Properly covered, it will stay fresh in the refrigerator for 4–5 days. For best results, store in an airtight container to prevent it from drying out.

Can I freeze pumpkin cheesecake?

Yes! Wrap slices tightly in plastic wrap and then foil, or place in an airtight container. Freeze for up to 2 months, then thaw overnight in the fridge before serving.

What toppings go best with pumpkin cheesecake?

Whipped cream is classic, but you can also add a drizzle of chocolate ganache, caramel sauce, or sprinkle crushed pecans for extra crunch.

Creamy Pumpkin Cheesecake with Chocolate Crust

Chocolate Graham Cracker Crust

2 cups (280g) chocolate graham cracker crumbs (regular or gluten-free)

1/4 cup (50g) light brown sugar, packed

1/8 tsp salt

1/2 cup unsalted butter, melted

Pumpkin Cheesecake

(4) 8oz bricks full fat Philadelphia cream cheese, room temp

1 cup (200g) light brown sugar, packed

1/2 cup (100g) granulated sugar

1 tbsp vanilla bean paste (or vanilla extract)

2 tbsp cornstarch

1/4 tsp salt

1 1/2 tsp ground cinnamon

1 tsp pumpkin pie spice

1/4 cup (60g) full fat sour cream

4 large eggs, room temp

(1) 15oz can pumpkin puree (not pumpkin pie filling)

Creamy Pumpkin Cheesecake with Chocolate Crust

Author: Jessie Daye

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Cook 1 hour hr 20 minutes mins

A silky pumpkin cheesecake with a decadent chocolate graham cracker crust and warm spiced filling.

Ingredients

▢ 2 cups chocolate graham cracker crumbs regular or gluten-free
▢ ¼ cup light brown sugar packed
▢ ⅛ tsp salt
▢ ½ cup unsalted butter melted
▢ 4 bricks full fat Philadelphia cream cheese room temperature, 8oz each
▢ 1 cup light brown sugar packed
▢ ½ cup granulated sugar
▢ 1 tbsp vanilla bean paste or vanilla extract
▢ 2 tbsp cornstarch
▢ ¼ tsp salt
▢ 1.5 tsp ground cinnamon
▢ 1 tsp pumpkin pie spice
▢ ¼ cup full fat sour cream
▢ 4 large eggs room temperature
▢ 1 can pumpkin puree 15oz, not pumpkin pie filling

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Method

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Preheat oven to 350°F and adjust your racks so a roasting pan fits on the bottom rack and the 9-10" x 3" deep springform pan fits in the center rack.
In a medium bowl, stir together chocolate graham cracker crumbs, brown sugar, and salt.
Pour in melted butter and mix until crumbs are evenly coated.
Press mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact it.
Bake crust for 10 minutes, then remove and let cool slightly while preparing filling.
Place a roasting pan filled with 3" of water on the bottom rack and allow it to heat while you prepare your mixture. The steam is going to prevent the cheesecake from cracking while it bakes.
In a large bowl or stand mixer, beat cream cheese and sugar until smooth, scraping sides often.
Mix in vanilla, cornstarch, salt, cinnamon, and pumpkin pie spice.
Blend in sour cream until smooth.
Add eggs one at a time, mixing on low speed just until combined (don't overbeat).
Stir in pumpkin puree until fully incorporated.
Pour filling over cooled crust and smooth the top.
Bake for 70–80 minutes, or until edges are set and the center has a slight jiggle.
Turn off oven, crack the door slightly, and let cheesecake rest inside for 1 hour with the door open.
Remove from oven, cool completely at room temperature, then refrigerate at least 6 hours or overnight before serving.

Notes

Can be made a day in advance for better flavor. A water bath helps prevent cracks but isn't required. Properly covered, it will stay fresh in the refrigerator for 4–5 days. Can be frozen for up to 2 months wrapped tightly in plastic wrap and foil. Top with whipped cream, chocolate ganache, caramel sauce, or crushed pecans. Optional: add white chocolate skulls for a Halloween vibe.

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1 comment

Terry

1 year ago Reply

Can’t wait to try this! Did you make the skeleton heads?

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Hi, I'm Jessie.

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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