Chocolate Pumpkin Cheesecake
This Copycat Chunkin’ Chocolate Pumpkin Cheesecake is made with an Oreo crust, chunks of brownie in the cheesecake and piled on top, and a spiced pumpkin cheesecake filling – all covered in chocolate ganache! An indulgent and delicious treat! This is one seriously over-the-top cheesecake! It’s loaded with chocolate and pumpkin and I’m pretty sure I gain a little wait every time I look at the photos. But let’s be honest, this dessert isn’t one you make when you’re watching calories. This is one you make when you want to experience all that the holidays and pumpkin season has to offer. And it’s SO good!
I first got a request for a copycat version of this cheesecake last year, but didn’t have time. So this year I’m finally sharing it. Truth be told, I’ve never actually tasted the one at The Olive Garden, but this is my take based on the cheesecakes I’ve made in the past and what theirs is described as/looks like.Serve the cheesecake immediately or refrigerate it until you’re ready to serve it. It’ll do well in the fridge when well covered for about 4-5 days. Cheesecakes generally hold up well, making them a great option for making ahead at the holidays.
Ingredients:
- 1 1/2 cups (336g) unsalted butter, melted
- 2 cups (414g) sugar
- 2 tsp vanilla extract
- 4 eggs
- 1 1/2 cup (195g) all-purpose flour
- 3/4 cup (85g) natural unsweetened cocoa
- 1/2 tsp baking powder
- 1/2 tsp salt
CRUST
- 2 1/4 cups (302g) Oreo crumbs
- 4 tbsp (56g) salted butter, melted
CHEESECAKE FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 15 oz can pureed pumpkin
- 1/4 cup (58g) sour cream
- 1/2 tbsp vanilla extract
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3/4 tsp cloves
- 1/4 tsp ginger
- 3 large eggs, room temperature
FUDGE TOPPING
- 6 oz (169g | 1 cup) semi-sweet chocolate chips
- 9 tbsp (120ml) heavy whipping cream