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)
Directions
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.
