Recipe for an Easy and Full-flavored Chocolate Pumpkin Cheesecake

Easy to make pumpkin cheesecake with a chocolate Oreo base and bourbon whipped cream, bursting with fall flavors. A rich, wonderfully creamy chocolate pumpkin cheesecake recipe is just the thing to complete your holiday plans. Every bite of it melts in your mouth.

The recipe for chocolate pumpkin cheesecake originates in Greece. Cream cheese (originally discovered by James Kraft), cottage cheese, sour cheese, and many other varieties are available.

The flavor combination of pumpkin and chocolate is so classic, and the jagged edges of the chocolate cookie crust add a delightful eerie appeal for Halloween. The haphazard swirl will give you a lovely scary vibe, similar to that of a cobweb, but without requiring much skill.

This cake is a stunning centerpiece for a dessert table. For a fall-themed dessert party, serve it easily with chocolate chips (melted), caramel sauce, whipped topping.

To make the cheesecake:

• 3 (8-ounce) blocks softened cream cheese
• 1 pumpkin puree (15 oz.)
• 4 big eggs
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup of sour cream
• 2 tablespoons vanilla extract (pure)
• 2 tablespoons flour (all-purpose)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon. cinnamon powder  
• 1/4 teaspoon kosher salt

For the Oreo crust

• 6 ounces chocolate wafer cookies, such as Nabisco Famous (about 34)
• 4 tablespoons melted unsalted butter
• 3 tablespoons sugar
• Pinch of kosher salt

Topping with Bourbon Whipped Cream

• 1 1/2 cups heavy cream, cooled (or thickened cream)
• 3 tablespoons of confectioners' sugar (or icing sugar)
• 1-2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 3 1/2 ounces (100 grams) room temperature milk or semisweet block chocolate

In order to serve

• 1/4 cup melted chocolate chips
• 1/4 cup of caramel sauce

• At first, preheat the oven to 350°F and place a rack in the middle. Bring a small pot of water to a boil (approximately 8 cups). Assemble a 9-by-3-inch springform pan by placing the raised side of the bottom part up.
• To make the cheesecake: Cream the cream cheese in a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment until smooth. Combine the pumpkin puree, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt in a mixing bowl and whisk until smooth.
• Crush or combine Oreos until small crumbs form in a large resealable plastic bag or a food processor fitted with a metal blade. Transfer the melted butter into a mixing dish. Stir until the crumbs are well-coated and moist.
• Spray an 8-inch springform pan with cooking spray and double cover the pan in aluminum foil. Pack the Oreo mixture tightly into the pan and 1/3 of the way up the sides.
• Place the pan in a baking dish and put the cheesecake filling over it. Place the pan on the oven rack and pour in enough boiling water to cover it halfway. Bake for 1 hour 15 minutes, or until the center of the cheesecake is slightly unshapely.
• Turn the oven off, prop the door open, and leave the cheesecake in the oven for 1 hour to cool. Remove the pan from the water and remove the foil. Refrigerate cheesecake for at least 4 hours and up to overnight until completely chilled.
• Drizzle melted chocolate and caramel over the cheesecake when ready to serve the chocolate pumpkin cheesecake recipe. If desired, serve with whipped topping.

This Chocolate Pumpkin Cheesecake is a wonderful fall dessert recipe that is both simple and delicious to make. This is a great dessert to serve at Halloween or Thanksgiving to impress your guests. The above recipe of chocolate pumpkin cheesecake will hopefully make your holiday special and enjoyable.