Chocolate Pumpkin Cheesecake

Looking for an easy pumpkin dessert to make this Thanksgiving? This creamy pumpkin cheesecake with an Oreo crust is sure to impress. And we've got tons of cheesecake baking tips—like how to prevent your cheesecake from cracking—to set you up for success.

Chocolate Pumpkin Cheesecake

  1. 3 (8-oz.) blocks cream cheese, softened
  2. 1 (15-oz.) can pumpkin puree
  3. 4 large eggs
  4. 3/4 c. granulated sugar
  5. 1/2 c. packed brown sugar
  6. 1/4 c. sour cream
  7. 2 tsp. pure vanilla extract
  8. 2 tbsp. all-purpose flour
  9. 1 tsp. pumpkin pie spice
  10. 1/2 tsp. ground cinnamon
  11. 1/4 tsp. kosher salt

  1. 24 whole Oreos
  2. 6 tbsp. melted butter

  1. 1/4 c. chocolate chips, melted
  2. 1/4 c. caramel sauce
  3. Whipped topping

  • Preheat oven to 350ยบ and position an oven rack in the middle of the oven.
  • Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin pure, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and no clumps remain. Set aside.
  • Make crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
  • Grease an 8" springform pan with cooking spray and double wrap the outside of the pan in aluminum foil. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.