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Chunkin Chocolate Pumpkin Cheesecake

Chunkin chocolate pumpkin cheesecake topped with chunks of chocolate candy and draped in rich chocolate ganache.
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A decadent fall dessert featuring creamy pumpkin-spiced cheesecake with fudgy brownie chunks on an Oreo crust, combining the rich flavors of chocolate and pumpkin spice.

Ingredients

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  • 2 cups Oreo cookie crumbs
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
  • 8 oz semi-sweet or dark chocolate (60% cocoa or higher)
  • 2 cups brownie chunks (pre-baked and cooled)
  • 1/2 cup heavy cream (for chocolate drizzle)

Instructions

  1. Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing and lining the bottom.
  2. Mix Oreo crumbs with melted butter until evenly combined. Press firmly into the pan to form the crust. Bake for 10 minutes, then set aside.
  3. In a large mixing bowl, beat cream cheese until smooth. Add sugar, pumpkin puree, eggs, spices, and vanilla. Mix until just combined to avoid overbeating.
  4. Melt chocolate using a double boiler or microwave in short bursts. Set aside to cool slightly.
  5. Gently fold in brownie chunks to the cheesecake batter, ensuring they stay intact.
  6. Pour batter over the crust. Smooth the top with a spatula.
  7. Wrap the pan in foil and place in a larger baking dish. Fill the outer dish with hot water halfway up the sides of the pan.
  8. Bake for 60–70 minutes, until the edges are set and the center jiggles slightly.
  9. Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight.
  10. Before serving, heat heavy cream until steaming, pour over melted chocolate, and stir until smooth. Drizzle over chilled cheesecake slices.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • For clean slices, warm the knife with hot water before cutting.
  • Cheesecake can be made a day ahead for best flavor.
  • Store covered in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipeeasily.com/chunkin-chocolate-pumpkin-cheesecake/