A velvety, smooth pumpkin cheesecake with a spiced, buttery crust and chocolate chips Oh wow, have you ever tried pumpkin and chocolate together? It’s like, sooo good. I couldn’t stop smiling after my first bite of this cheesecake.

It’s creamy, dreamy, and has those yummy chocolate chips hiding in every bite. I made it last weekend, and honestly, it disappeared so fast. It’s kinda perfect for fall or whenever you want cozy vibes.

Trust me, you’ll wanna grab a fork right away. It’s sweet, a little spicy from the pumpkin, and that chocolate just melts in your mouth. I promise, it feels like a hug.

So come on, let’s make this together! You’ll totally love it. I can’t wait for you to taste how amazing it is.

Why You’ll Love This Recipe

Fall-Inspired Comfort: Pumpkin, cinnamon, ginger, and cloves evoke the cozy warmth of autumn in every bite.
Chocolate Chips: Miniature chocolate chips add a rich, indulgent surprise, elevating this cheesecake to the next level.
Smooth & Creamy: The perfect, velvety cheesecake texture that’s decadently rich but not too heavy.
Impressive Yet Easy: This dessert looks fancy, but it’s simple to make with minimal prep time.
Perfect for Sharing: Ideal for holiday gatherings or anytime you want to share a special dessert.

Required Kitchen Tools

Springform Pan (9-inch): A must for cheesecakes to ensure they come out perfectly without sticking.
Mixing Bowls: A medium bowl for the crust and a large bowl for the cheesecake filling.
Electric Mixer or Stand Mixer: To achieve that smooth and creamy cheesecake filling.
Spatula: For scraping down the sides and ensuring everything is mixed evenly.
Measuring Cups and Spoons: Precision is key to getting the perfect balance of flavors.
Oven Thermometer: Make sure your oven is the perfect temperature for a smooth bake.

Ingredients

Here’s everything you need to whip up this irresistible pumpkin chocolate chip cheesecake:

For the Crust:

1 1/2 cups crushed Oreo creame-filled sandwich cookies (about 19 cookies)
2 tablespoons butter, melted

For the Filling:

3 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup canned pumpkin (make sure to use pure pumpkin puree, not pumpkin pie filling)
4 large eggs
1 1/2 cups miniature semi-sweet chocolate chips

Variations for Pumpkin Chocolate Chip Cheesecake

While the classic version is divine, there are several fun ways to put your own twist on this pumpkin cheesecake recipe.

Add Toasted Nuts: If you’re a fan of nuts, toasted pecans or walnuts sprinkled on top will add both texture and a savory contrast to the sweet filling.
Spiced Pumpkin Swirl: For extra pumpkin flavor, swirl an extra layer of pure pumpkin puree into the cheesecake filling before baking.
White Chocolate Chips: For a different chocolatey taste, swap in white chocolate chips for a more delicate sweetness.
Caramel Drizzle: For those who love caramel, drizzle a generous amount of warm caramel sauce on top after baking.

Step-by-Step Instructions

1. Make the Crust

Prepare the Crust:
To begin, you’ll need to create a buttery, crispy crust with the crushed Oreo cookies. Place the cookies into a food processor or a ziplock bag, and crush them into fine crumbs. You can also use the bottom of a cup or a rolling pin to crush them manually.

Next, mix the crushed Oreo cookies with the melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Use a spoon or the back of a measuring cup to pack it tightly and evenly.

Bake the Crust:
Bake the crust at 350°F (177°C) for 10 minutes. This helps set the crust and gives it that perfect crispy texture. After baking, set the crust aside to cool while you make the filling.

2. Prepare the Cheesecake Filling

Cream the Cream Cheese and Sugar:
In a large bowl, use an electric mixer or stand mixer to beat the softened cream cheese and sugar together until smooth and creamy. Make sure there are no lumps of cream cheese left; the texture should be velvety.

Add the Spices and Flour:
Add the cinnamon, ginger, cloves, and flour to the cream cheese mixture. Beat on low until combined, scraping down the sides of the bowl as needed.

Incorporate the Pumpkin:
Add the canned pumpkin puree to the cream cheese mixture and continue to beat until everything is well combined. The pumpkin will give the cheesecake its signature golden color and warm flavor.

Add the Eggs:
Add the eggs one at a time, mixing well after each addition. Make sure the eggs are fully incorporated into the batter to keep the texture smooth and creamy.

Fold in the Chocolate Chips:
Lastly, fold in the miniature chocolate chips. They will add pockets of gooey, melty chocolate throughout the cheesecake, which is pure bliss with every bite.

3. Assemble the Cheesecake

Pour the Filling onto the Crust:
Once your filling is ready, pour it over the cooled Oreo crust in the springform pan. Use a spatula to spread it evenly, ensuring the top is smooth.

Bake the Cheesecake:
Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly but not liquid. It’s okay if the center looks a little wobbly—this is a sign that your cheesecake is perfectly creamy.

Cool Slowly:
After baking, turn off the oven and leave the cheesecake inside for an additional 30 minutes. This helps prevent cracks from forming. After the 30 minutes, remove the cheesecake from the oven and let it cool completely at room temperature.

Chill the Cheesecake:
Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or ideally, overnight. Chilling helps the cheesecake set and improves its flavor.

4. Serve and Decorate

Once chilled and ready to serve, remove the cheesecake from the springform pan. You can decorate it with a dusting of cinnamon or even some whipped cream if desired. If you want to go the extra mile, drizzle some caramel sauce over the top and garnish with additional chocolate chips for that perfect finishing touch.

How to Serve Pumpkin Chocolate Chip Cheesecake

This cheesecake is an impressive dessert that will steal the show at any occasion, but here are some delicious serving suggestions:

With Whipped Cream: A dollop of freshly whipped cream balances the rich, dense cheesecake with a light, airy texture.
With Caramel Sauce: A drizzle of warm caramel sauce adds another layer of sweetness, making each bite even more decadent.
With Fresh Berries: Fresh raspberries or strawberries offer a slight tanginess that contrasts the richness of the cheesecake.
As a Slice at Thanksgiving: Perfect for your fall holiday gatherings or special occasions.
As a Sweet Snack: Serve it as a special treat after dinner, paired with coffee or spiced apple cider for a cozy evening.

Storing Pumpkin Chocolate Chip Cheesecake

Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The cheesecake stays delicious and creamy even after several days!
Freezing: If you want to enjoy this cheesecake for a longer period, you can freeze individual slices for up to 3 months. Wrap each slice tightly in plastic wrap and then in aluminum foil before freezing. To serve, let it thaw in the refrigerator overnight.
Make-Ahead: This cheesecake is perfect for making ahead of time. In fact, the flavors improve the longer it chills, so it’s ideal to prepare it a day or two before serving.

Nutrition Information (per slice)

Here’s a breakdown of the nutrition for one slice of Pumpkin Chocolate Chip Cheesecake (assuming 12 slices per cheesecake):

Nutrient	Amount
Calories	380
Total Fat	28g
Saturated Fat	15g
Cholesterol	95mg
Sodium	250mg
Total Carbohydrate	30g
Dietary Fiber	1g
Sugars	23g
Protein	6g

(Note: Nutritional values may vary based on exact ingredient brands and substitutions.)

Conclusion

This Pumpkin Chocolate Chip Cheesecake is the ultimate fall dessert. With its creamy texture, spiced pumpkin filling, and gooey chocolate chips, it offers the perfect balance of flavors. Whether you’re hosting a Thanksgiving feast or just craving something indulgent, this cheesecake is sure to impress. It’s an easy recipe to follow with stunning results, and it’s sure to be a new fall favorite in your baking repertoire.