Pumpkin chocolate cheesecake

Submitted by Alexis Squires - added 8/19/26

⏱ 30 mins prep/ 7 hrs total 🍽 Serves 12

I modified it from Food & Wine and started bringing it to get-togethers and ward events and it became a favorite! Can be made gluten free with just swapping the kind of Oreos used in the crust.

Ingredients

• Crust
• 4 tablespoons unsalted butter
• 24 Oreos regular or gluten-free
• Cheesecake
• 1 1/2 lb. cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 1/2 Tbsp. cornstarch
• 1 tsp. pure vanilla extract
• 2 cups canned pumpkin puree (16 ounces)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 pinch of ground cloves

Instructions

1. Preheat oven 325°.
2. Use a food processor or put Oreos in a bag and roll with a rolling pin until they are crushed.
3. Mix the butter in
4. Press into springform pan
5. Start to blend the ingredients slowly for the cheesecake filling, one egg at a time, etc. You don’t want it to be overmixed. Also, mind the suggestions for room temp ingredients. It helps the consistency.
6. Pour in the cheesecake filling.
7. Bake at 325° for an hour or a little longer, if needed. You want it to jiggle but be firm. A water bath is recommended, but not essential.
8. Let sit on the counter for an hour to cool off and then in the fridge overnight.
9. Optional: make a chocolate ganache by melting 1 cup of semi-sweet chocolate chips with a cup of heavy cream. Pour on top and then let sit.