The BEST Pumpkin Cheesecake


When you think “fall desserts”, you probably think of popular choices like apple pie, pumpkin pie, donuts, etc. But, there is one dessert that I think doesn’t get enough credit; the PUMPKIN CHEESECAKE. Imagine if a pumpkin pie and a cheesecake had a baby…yum, right?

I have been playing around with my pumpkin cheesecake recipe for years. The OPC (original pumpkin cheesecake) was pretty average, but still delicious. Since that first attempt, I have perfected the recipe by adding a chocolate crust and mini chocolate chips to the filling. And now I am sharing that recipe with YOU!

Throw on your apron, gather up your ingredients, and get ready to make the most delicious pumpkin cheesecake around. Happy baking!


  • 1 1/4 cup chocolate graham cracker/cookie crumbs
  • 1/4 cup (half stick) melted butter
Cheesecake Filling
  • 3 – 8 oz. packages cream cheese
  • 1 – 15 oz can pumpkin puree
  • 4 large eggs
  • 2 tsp. pumpkin pie spice
  • 1 cup granulated sugar
  • 1 tbs. brown sugar
  • 3 tbs. all-purpose flour
  • 1 1/2 cup mini chocolate chips


Step 1
Preheat oven to 350 degrees.
Step 2
Place chocolate cookies in a large ziploc bag. Seal the bag and beat/crush the cookies with a rolling pin until they are the desired texture. You can also use a food processor but I prefer this method; it’s a great stress reliever!
Step 3
Melt butter in microwave.
Step 4

Mix melted butter with cookie crumbs in a small bowl.
Step 5

Press the cookie crumb mixture into the bottom of a 9-inch springform cheesecake pan. Be sure to go up the sides a tiny bit. This helps to keep the cheesecake filling from leaking out (been there, done that).
Step 6
Bake crust in the oven for 10 minutes at 350 degrees. Remove from oven and allow to cool. Increase oven temperature to 400 degrees.
Step 7

Beat together cream cheese, sugar, brown sugar and pumpkin pie spice with an electric mixer.
Step 8

Add pumpkin to cream cheese mixture and beat until well-mixed. I highly recommend tasting the pumpkin mixture before you mix in the eggs. It tastes like heaven and would probably make a great dessert dip (note to self).
Step 9

Beat in eggs one at a time.
Step 10

Mix in mini chocolate chips by hand.
Step 11

Pour cake batter into the pan.
Step 12

Bake for 10 minutes at 400 degrees
Step 13

Reduce temperature to 250 degrees and bake for 50-60 more minutes or until it doesn’t jiggle in the middle when shaken. Cool on a wire rack for about 20 minutes. Odds are the cake will crack. No matter what I do, my cheesecakes ALWAYS crack. Don’t worry, it will still taste amazing!
Step 14

Run a sharp knife around the edges of the cheesecake, then chill, covered, for at least 5 hours but no more than 48 hours.
Step 15

Serve with whipped cream or ice cream and ENJOY!
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Morgan Cranston
Morgan Cranston is a full-time working mom who has been through infertility, a high-risk twin pregnancy and is currently wrangling three-year-old identical twin girls and a one-year-old son. She lives in Sylvania with her P.E. teacher husband, children, and beabull Sonny. Morgan loves to write and share stories through her personal blog, Follow her on Instagram (@the_patientmom) for a mix of parenting advice and mishaps, fashion, adventures and fun. In her free time (what’s that?) she also enjoys red wine, beating everyone in Jeopardy, crafting, online shopping and SLOWLY flipping her house room by room.


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