Finally, cheesecake!

I bought these cheesecake pans a while ago but Kenneth isn’t actually a fan of cheesecake so I’ve totally put off making anything with them. But to his surprise, this pumpkin chocolate cheesecake recipe doesn’t feel like a cheesecake. It feels more like a rich, delicious chocolate pumpkin pie that you would get at Thanksgiving.But this is in your ordinary pumpkin treats.

The plot twist?

The crust. 

This cheesecake has a crushed up Oreo crust. It’s the perfect rich flavor to balance out the fluffy pumpkin cheesecake texture. Not only that, but there is, in fact, chocolate swirled into the cheesecake. Could this get any better for a chocolate lover in October? 

Pumpkin and chocolate… again?!

Am I crazy for how much I’m loving these chocolate pumpkin combinations? Maybe I’m just so much of a chocolate lover that it’s seeping into everything I do. Let me know if you really enjoy these flavors combined in the comments! If you’re not sure yet, I’d give this cheesecake a shot. It won’t disappoint.

Recipe Notes

– I used a 6” cheesecake pan for this.

Looking for more ways to use the rest of your pumpkin puree? Find more easy pumpkin recipes here.

Mini Pumpkin Chocolate Cheesecake Recipe

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Mini Pumpkin Chocolate Cheesecake

by Megan Breukelman November-1-2018

The best mini cheesecake you'll have this season.

Ingredients

• 2 sleeves oreo cookies, filling removed
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted
• 1 8oz package cream cheese
• 1/3 cup granulated sugar
• 1/3 cup pumpkin puree
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp vanilla extract
• 1 large egg
• 1/2 egg yolk
• 1/2 cup + 2 tbsp heavy cream
• Additional 6 tbsp heavy cream
• 1.5 oz bittersweet chocolate chips
Instructions
1. Preheat oven to 350ºF. 2. Separate Oreo cookies from filling and crush up in a plastic bag. 3. Add sugar and butter to combine into a crust. Add to springform pans halfway up the sides. 4. Beat cream cheese on medium speed until smooth. 5. Add sugar and beat until well combined. 6. Mix in pumpkin, cinnamon, nutmeg, cloves and vanilla until smooth. 7. Add egg, egg yolk and 1/2 cup + 2 tbsp heavy cream until well combined. 8. Heat 6 tbsp heavy cream into a sauce pan until just below a boil. 9. Remove from heat and let sit for two or three minutes. 10. Whisk until smooth and add 1/2 cup of pumpkin batter. 11. Pour remaining pumpkin batter into prepared crust. 12. Drop spoonfuls of chocolate batter into the pumpkin batter. 13. Bake for 22-28 minutes or until edges are lightly golden and middle still has a little bit of wiggle. 14. Leave cheesecake in oven for 30 minutes with the heat off. 15. Let cool on counter for 10 minutes, and run a thin knife between edges of pan and cheesecake. 16. Cover and refrigerate for at least 4 hours.

Details

Prep time: 20 mins Cook time: 22-28 mins Total time: 5.5 hours Yield: 2 6" cheesecakes