Pumpkin Cheesecake - dessertsbook.com

Pumpkin Cheesecake

Pumpkin Cheesecake

Pumpkin is a circle in shape with even, a little grooved skin and usually yellow to orange in color. It has a thick shell contains seeds and skin. They are one of the oldest plants to be cultivated. Pumpkin cheesecake, for instance, is part of thanksgiving. There is a different type of pumpkin cheesecake crust like ginger snap crust, chocolate crust, and pecan crust. We will be discussing the recipe of pumpkin cheesecake with a chocolate crust. This chocolate crust will enhance the flavor of the pumpkin.

Pumpkin Cheesecake
Pumpkin Cheesecake

Pumpkin Cheesecake With Chocolate Crust

Ingredients needed

  • For cheesecake
  • Three blocks cream cheese, melted
  • 1can pumpkin puree
  • Four big eggs
  • ¾ cup powdered sugar
  • ½ cup brown sugar
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 2tbsp all-purpose flour
  • 1 tsp pumpkin pie spice
  • ½ tsp powdered cinnamon
  • ¼ tsp authentic salt
  • For Oreo Crust
  • 24 whole Oreos
  • 6tbsp softened butter
  • For Serving
  • ¼ cup of chocolate chips
  • ¼ cup caramel sauce
  • Heavy cream


Pumpkin Cheesecake
Pumpkin Cheesecake

Preheat oven at 350 degrees and place the rack in center of the oven

Cheesecake- mix cheese until a soft paste. Put pumpkin puree, eggs, sugar, sour cream, vanilla extract, flour, pumpkin pie spice, cinnamon, and salt and mix properly until no clumps remain. Keep it aside

Crust- Blend Oreos and make fine crumbs. Put it in a bowl and add softened butter. Mix till crumbs are completely coated and moist

Oil 8″ pan with cooking spray and double wrap the pan from outside with aluminum foil. Slightly press oreo mix in the pan.

Put cheesecake filling on top of crust and keep the pan in baking dish. Keep it on oven rack and put sufficient boiling water to reach the middle of the pan. Bake till cheesecake is bumpy in the middle, for almost 1 hr 15minutes

Switch off the oven, let cheesecake cool in the oven for 1 hour. Take out the pan from water and take off the foil. Keep it in the refrigerator until chilled for almost 4 hours or keep it overnight. Once chilled pour softened chocolate and caramel. Serve with heavy cream.

Pumpkin Cheese Pie


  • One pack of cream cheese
  • 2cups puree of pumpkin
  • 14 oz.  condensed milk
  • Three eggs
  • 1tsp pumpkin spice for pie
  • 1 pie crust(9”) (raw)


Preheat oven at 175 C. Combine Cheese and condensed milk and make a soft mixture by blending in a stand blender. Mix in pumpkin puree, pie spice, and eggs. Blend to combine well. Put Batter in pie shell. Bake for 45 minutes at 175 degrees C till knife comes clean. Serve hot

Conclusion For Pumpkin Cheesecake

Pumpkins are very adaptable in cooking. The majority of the pumpkin part is suitable for eating. In the United States and Canada pumpkin is very famous. Pumpkin cheesecake is a staple food during Halloween and thanksgiving. It can be used in different ways it can be boiled and steamed. Pumpkin can be used in a different recipe like icecream. Pumpkin is rich in vitamin A, Vitamin C, and other nutrients. Share it with family and friends. There is no best way to enjoy it.

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