When you think “fall desserts”, you probably think of popular choices like apple pie, pumpkin pie, donuts, etc. But, there is one dessert that I think doesn’t get enough credit; the PUMPKIN CHEESECAKE. Imagine if a pumpkin pie and a cheesecake had a baby…yum, right?
I have been playing around with my pumpkin cheesecake recipe for years. The OPC (original pumpkin cheesecake) was pretty average, but still delicious. Since that first attempt, I have perfected the recipe by adding a chocolate crust and mini chocolate chips to the filling. And now I am sharing that recipe with YOU!
Throw on your apron, gather up your ingredients, and get ready to make the most delicious pumpkin cheesecake around. Happy baking!
- 1 1/4 cup chocolate graham cracker/cookie crumbs
- 1/4 cup (half stick) melted butter
- 3 – 8 oz. packages cream cheese
- 1 – 15 oz can pumpkin puree
- 4 large eggs
- 2 tsp. pumpkin pie spice
- 1 cup granulated sugar
- 1 tbs. brown sugar
- 3 tbs. all-purpose flour
- 1 1/2 cup mini chocolate chips
Preheat oven to 350 degrees.
Place chocolate cookies in a large ziploc bag. Seal the bag and beat/crush the cookies with a rolling pin until they are the desired texture. You can also use a food processor but I prefer this method; it’s a great stress reliever!
Melt butter in microwave.
Mix melted butter with cookie crumbs in a small bowl.
Press the cookie crumb mixture into the bottom of a 9-inch springform cheesecake pan. Be sure to go up the sides a tiny bit. This helps to keep the cheesecake filling from leaking out (been there, done that).
Bake crust in the oven for 10 minutes at 350 degrees. Remove from oven and allow to cool. Increase oven temperature to 400 degrees.
Beat together cream cheese, sugar, brown sugar and pumpkin pie spice with an electric mixer.
Add pumpkin to cream cheese mixture and beat until well-mixed. I highly recommend tasting the pumpkin mixture before you mix in the eggs. It tastes like heaven and would probably make a great dessert dip (note to self).
Beat in eggs one at a time.
Mix in mini chocolate chips by hand.
Pour cake batter into the pan.
Bake for 10 minutes at 400 degrees
Reduce temperature to 250 degrees and bake for 50-60 more minutes or until it doesn’t jiggle in the middle when shaken. Cool on a wire rack for about 20 minutes. Odds are the cake will crack. No matter what I do, my cheesecakes ALWAYS crack. Don’t worry, it will still taste amazing!
Run a sharp knife around the edges of the cheesecake, then chill, covered, for at least 5 hours but no more than 48 hours.
Serve with whipped cream or ice cream and ENJOY!