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?
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.
– I used a 6” cheesecake pan for this.
Mini Pumpkin Chocolate Cheesecake Recipe
- 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
Prep time: Cook time: Total time: Yield: 2 6″ cheesecakes