Okay, so this one’s kinda wild—in the best way. It’s pumpkin, it’s chocolate, and yep… it’s cheesecake too. All chunky and creamy and super yum.

The first time we made it, we were like—wait, this actually works? It’s rich and smooth, with cozy fall flavor and sweet chocolate chunks.

If you love bold desserts, this one’s a must. It’s easy, fun, and seriously delicious. Wanna bake it with me? Let’s go.

Why You’ll Love This Chunkin Chocolate Pumpkin Cheesecake Recipe

This recipe is more than just a cheesecake; it’s a showstopper! Here’s why you’ll fall in love with it:

Perfect for Fall: The combination of pumpkin puree and pumpkin pie spice creates a classic fall flavor, while the rich, creamy texture of the cheesecake makes it an irresistible dessert.
Chocolate Lovers’ Dream: The decadent chocolate crust and melted dark chocolate chunks take this cheesecake to the next level. It’s chocolate in every layer.
Impressive Yet Easy: Despite the complex look, this cheesecake comes together relatively simply. The flavor and presentation will have your guests thinking you spent hours in the kitchen!
Make-Ahead Friendly: This cheesecake can be made a day or two in advance. Just store it in the fridge until you’re ready to serve.
Deliciously Creamy: With a mix of cream cheese and sour cream, the filling is smooth and velvety, with just the right amount of sweetness.

Required Kitchen Tools for Chunkin Chocolate Pumpkin Cheesecake

Before you get started, make sure you have the following tools on hand:

9-inch Springform Pan: The springform pan is essential for getting that perfect, intact cheesecake.
Mixing Bowls: A few medium-sized bowls will make the process a breeze for mixing ingredients.
Electric Mixer (Hand or Stand): The electric mixer helps create a smooth, lump-free cheesecake filling.
Spatula: A spatula will be your best friend for mixing, scraping, and spreading.
Parchment Paper: This helps line the pan and ensures your cheesecake is easy to remove without any sticking.
Knife for Swirling: Use a knife or skewer to swirl the melted dark chocolate into the cheesecake filling for that beautiful marbled effect.

Ingredients

This dessert requires a combination of a chocolate cookie crust, a rich pumpkin cheesecake filling, and decadent melted chocolate chunks. Let’s go over the ingredients, including some optional variations.

For the Chocolate Cookie Crust:

200g chocolate cookies (crushed): You can use any chocolate cookie or biscuit you prefer. Oreos are a great choice, but any chocolate cookie will do.
100g unsalted butter (melted): The butter helps the crumbs stick together and creates a crisp crust.

For the Pumpkin Cheesecake Filling:

600g cream cheese (softened): This is the base of the creamy filling. Make sure it’s softened to room temperature for easy mixing.
200g granulated sugar: This will provide the necessary sweetness to balance the pumpkin and spices.
300g pumpkin puree: Use canned pumpkin puree for convenience, or if you prefer, you can make your own from roasted pumpkin.
3 large eggs (approx. 150g): Eggs are essential for giving structure to the cheesecake and ensuring it sets perfectly.
150g sour cream: Sour cream adds tang and richness to the filling, helping to balance the sweetness of the sugar.
1 tsp vanilla extract: Vanilla adds depth of flavor to the cheesecake filling.
2 tsp pumpkin pie spice: This spice blend includes cinnamon, nutmeg, and other spices that give this cheesecake its quintessential fall flavor.
150g dark chocolate (melted): This rich, melted chocolate will be swirled into the cheesecake filling, creating those irresistible chocolate ribbons.
50g dark chocolate chips: The chips add texture and surprise chunks of chocolate that are so satisfying in every bite.
50 ml heavy cream: This is used to melt the dark chocolate and make it silky smooth for swirling.

Step-by-Step Instructions for Chunkin Chocolate Pumpkin Cheesecake

1. Prepare the Chocolate Cookie Crust

Start by making the chocolate crust. This step is simple, and you’ll love the rich, chocolatey base it creates for the cheesecake.

Crush the Cookies: In a food processor or using a ziplock bag and rolling pin, crush your chocolate cookies into fine crumbs. You want the texture to resemble sand.
Melt the Butter: In a microwave-safe bowl, melt the butter. Pour it over the crushed cookie crumbs and stir until everything is combined and the crumbs are coated in butter.
Press the Crust into the Pan: Line the bottom of a 9-inch springform pan with parchment paper to make removal easier. Press the cookie mixture into the bottom of the pan, packing it tightly to form an even crust.
Chill the Crust: Place the pan in the refrigerator while you prepare the cheesecake filling. This helps the crust firm up and hold together while baking.

2. Prepare the Pumpkin Cheesecake Filling

Now that the crust is ready, it’s time to make the creamy pumpkin cheesecake filling.

Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy. This should take about 2-3 minutes.
Add the Pumpkin Puree, Sour Cream, Vanilla, and Spices: Add the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Continue mixing until everything is well combined.
Incorporate the Eggs: Add the eggs, one at a time, mixing on low speed after each addition until fully incorporated. Be careful not to overmix at this stage.
Melt the Dark Chocolate: In a microwave-safe bowl, melt the dark chocolate and heavy cream together in short 20-30 second bursts, stirring in between, until smooth.
Swirl the Chocolate into the Filling: Take about a third of the cheesecake filling and mix it with the melted dark chocolate. Then, dollop the chocolate-filled mixture on top of the unchocolate-dotted pumpkin filling in the pan. Using a knife or skewer, swirl the chocolate into the pumpkin mixture to create a marbled effect.
Fold in Chocolate Chips: Gently fold the dark chocolate chips into the remaining pumpkin cheesecake filling. These will add extra chunks of chocolate throughout the cheesecake.

3. Bake the Cheesecake

Now it’s time to bake the cheesecake. Follow these steps for a smooth, creamy result:

Preheat the Oven: Preheat your oven to 325°F (163°C).
Bake the Cheesecake: Carefully pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula. Bake for 60-70 minutes, or until the edges are set but the center still slightly jiggles when you gently shake the pan.
Cool the Cheesecake: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracks from forming. After the hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.
Chill the Cheesecake: Once cooled, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the cheesecake to firm up.

4. Serve and Decorate the Chunkin Chocolate Pumpkin Cheesecake

Before serving, give the cheesecake a little finishing touch!

Remove from the Springform Pan: Carefully remove the cheesecake from the springform pan. If you used parchment paper, it should come out easily.
Optional Decoration: For an extra touch, drizzle the top with a little extra melted chocolate, a dollop of whipped cream, or even a sprinkle of cinnamon. You can also garnish with chocolate shavings or a few pumpkin seeds for a fall-inspired look.
Slice and Serve: Slice the cheesecake with a sharp knife, wiping it clean between cuts for smooth, neat pieces. Serve chilled, and enjoy!

How to Serve Chunkin Chocolate Pumpkin Cheesecake

This cheesecake is delicious on its own, but you can also serve it with a few different toppings to elevate it even more. Here are a few ideas:

With Whipped Cream: A dollop of freshly whipped cream is always a classic pairing with cheesecake. You can add a bit of cinnamon or nutmeg to the cream for extra flavor.
With Chocolate Ganache: Drizzle a rich chocolate ganache over the top for a deep, indulgent chocolate flavor.
With Crushed Toffee or Nuts: Add a crunchy texture with crushed toffee bits, chopped pecans, or even a sprinkling of candied ginger.

Storing Chunkin Chocolate Pumpkin Cheesecake

If you have any leftovers, here’s how to store them:

In the Refrigerator: Keep leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days.
Freezing: Cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before placing it in a freezer-safe container. Thaw in the refrigerator overnight before serving.

Nutrition Information

Here’s a rough estimate of the nutrition per serving, based on a 12-slice cheesecake:

Calories: 450
Fat: 30g
Carbs: 38g
Fiber: 3g
Sugar: 28g
Protein: 6g

Conclusion

The Chunkin Chocolate Pumpkin Cheesecake is the perfect combination of fall flavors and chocolate indulgence. With its creamy pumpkin filling, decadent chocolate crust, and delightful swirls of melted chocolate, it’s a dessert that will wow your family and friends. Whether you’re making it for a holiday gathering, a cozy weekend treat, or any special occasion, this cheesecake is sure to be a hit.