Chocolate Chip Pumpkin Cheesecake
Indulge in the rich, autumnal decadence of Chocolate Chip Pumpkin Cheesecake, the ultimate dessert fusion for fall gatherings and festive occasions. This silky, spiced cheesecake combines the creamy tang of classic cheesecake with the cozy flavors of pumpkin and warm spices like cinnamon, nutmeg, and ginger. A buttery graham cracker crust serves as the perfect base, while semi-sweet chocolate chips add bursts of sweetness in every bite. Finished with a slow, crack-free cooling process, this dessert is as visually stunning as it is delicious. Whether you're hosting a holiday dinner or looking for a show-stopping sweet treat, this make-ahead cheesecake is guaranteed to impress everyone at the table.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree
- 0.75 cup granulated sugar (for filling)
- 0.25 cup light brown sugar, packed
- 3 large eggs
- 0.25 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or measuring cup to create a firm, even layer. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
Add the pumpkin puree, granulated sugar, and brown sugar, then mix until well incorporated.
Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing.
Mix in the sour cream, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
Using a spatula, gently fold in the chocolate chips until evenly distributed. Be careful not to overmix.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 55–60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to help prevent cracking.
Afterward, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before serving.
Run a knife around the edges of the pan to loosen the cheesecake, then unmold the springform pan. Slice, serve, and enjoy!
Nutrition Facts
Calories |
4944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.8 g | 401% | |
| Saturated Fat | 179.4 g | 897% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1280 mg | 427% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 502.1 g | 183% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 364.4 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 857 mg | 66% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1525 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
