Chocolate Chip Pumpkin Cheesecake Recipe - USA

Chocolate Chip Pumpkin Cheesecake

Chocolate Chip Pumpkin Cheesecake Recipe - USA
Region / culture: USA | Preparation time: 30 minutes | Cooking time: 70 minutes | Servings: 8-10


Chocolate Chip Pumpkin Cheesecake
Chocolate Chip Pumpkin Cheesecake

Indulge in the perfect combination of creamy cheesecake, rich chocolate, and warm pumpkin flavors with this Chocolate Chip Pumpkin Cheesecake recipe. This decadent dessert is sure to impress your family and friends at any gathering or special occasion.


Chocolate Chip Pumpkin Cheesecake is a delightful twist on traditional pumpkin pie and cheesecake recipes. The combination of pumpkin and chocolate has been a popular flavor pairing for many years, and this recipe takes it to the next level with the addition of mini chocolate chips in the creamy cheesecake filling.


Chocolate cookie crust

Chocolate leaves

How to prepare

Chocolate cookie crust

  1. Heat the oven to 350°F (177°C).
  2. In a medium bowl, stir together vanilla wafer crumbs, cocoa, powdered sugar, and melted butter or margarine.
  3. Press the mixture firmly onto the bottom and 0.5 inch up the side of a 9-inch springform pan.
  4. Bake for 8 minutes and then cool slightly.


  1. Increase the oven temperature to 400°F (204°C).
  2. In a large bowl, beat cream cheese, sugar, flour, and pumpkin pie spice until well blended.
  3. Add pumpkin and eggs; beat until well blended.
  4. Stir in small chocolate chips and pour the batter into the prepared crust.
  5. Bake for 10 minutes.
  6. Reduce the oven temperature to 250°F and continue baking for 60 minutes or until almost set.
  7. Remove from the oven and place on a wire rack.
  8. Using a knife, loosen the cake from the side of the pan.
  9. Cool completely and then remove the side of the pan.
  10. Refrigerate for about 5 hours before serving.
  11. Prepare and garnish with chocolate leaves, if desired.

Chocolate leaves

  1. Thoroughly wash and dry the non-toxic leaves.
  2. Place Hershey's mini chips in a small microwave-safe bowl.
  3. Microwave at high (100%) for 30 to 45 seconds or until smooth when stirred.
  4. Using a small, soft-bristled pastry brush, brush the melted chocolate on the backs of the leaves.
  5. Place the leaves on a wax paper-covered cookie sheet and refrigerate until very firm.
  6. Beginning at the stem, carefully pull the green leaves from the chocolate leaves and refrigerate until ready to use.
  7. Cover and refrigerate any leftover cheesecake.


  • For a nutty crunch, add chopped pecans or walnuts to the cheesecake filling.
  • Swap out the chocolate chips for white chocolate chips or butterscotch chips for a different flavor profile.
  • Add a swirl of caramel sauce on top of the cheesecake before baking for a caramel pumpkin cheesecake twist.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake filling.

- Be careful not to overmix the batter, as this can lead to a dense and heavy cheesecake.

- To prevent cracks in the cheesecake, bake it in a water bath or place a pan of water on the rack below the cheesecake in the oven.

- Allow the cheesecake to cool completely before refrigerating to prevent condensation from forming on the surface.

- For a festive touch, garnish the cheesecake with chocolate leaves made from melted chocolate and non-toxic leaves.

Serving Suggestions

Serve slices of Chocolate Chip Pumpkin Cheesecake with a dollop of whipped cream or a drizzle of chocolate sauce for an extra decadent touch.

Cooking Techniques

Use a water bath or place a pan of water in the oven to create a moist baking environment and prevent cracks in the cheesecake.

- Allow the cheesecake to cool slowly in the oven with the door slightly ajar to prevent it from sinking or cracking.

Ingredient Substitutions

Use graham cracker crumbs or chocolate graham cracker crumbs instead of vanilla wafer crumbs for the crust.

- Substitute pumpkin pie spice with a combination of cinnamon, nutmeg, and cloves for a homemade spice blend.

- Use dark chocolate chips or milk chocolate chips instead of semi-sweet chocolate chips for a different chocolate flavor.

Make Ahead Tips

Chocolate Chip Pumpkin Cheesecake can be made ahead of time and refrigerated for up to 2 days before serving. Simply cover the cheesecake with plastic wrap or aluminum foil to keep it fresh.

Presentation Ideas

Garnish the Chocolate Chip Pumpkin Cheesecake with chocolate leaves made from melted chocolate and non-toxic leaves for a festive and elegant touch. Dust the top with powdered sugar or cocoa powder for a finishing touch.

Pairing Recommendations

Serve Chocolate Chip Pumpkin Cheesecake with a hot cup of coffee or a glass of milk for a comforting and satisfying dessert experience. For a special occasion, pair it with a glass of dessert wine or champagne.

Storage and Reheating Instructions

Store any leftover Chocolate Chip Pumpkin Cheesecake in the refrigerator, covered, for up to 3 days. To reheat, allow the cheesecake to come to room temperature before serving or enjoy it chilled straight from the fridge.

Nutrition Information

Calories per serving

Each serving of Chocolate Chip Pumpkin Cheesecake contains approximately 400 calories.


Each serving of Chocolate Chip Pumpkin Cheesecake contains approximately 30 grams of carbohydrates.


Each serving of Chocolate Chip Pumpkin Cheesecake contains approximately 25 grams of fats.


Each serving of Chocolate Chip Pumpkin Cheesecake contains approximately 8 grams of proteins.

Vitamins and minerals

Pumpkin is a good source of vitamin A, vitamin C, and potassium, while cream cheese provides calcium and vitamin D.


This recipe contains dairy (cream cheese), eggs, and wheat (all-purpose flour), which may be allergens for some individuals.


Chocolate Chip Pumpkin Cheesecake is a rich and indulgent dessert that is high in fats and carbohydrates. It provides a good source of protein and essential vitamins and minerals from the pumpkin and cream cheese.


Chocolate Chip Pumpkin Cheesecake is a delightful dessert that combines the flavors of pumpkin, chocolate, and creamy cheesecake in a decadent and indulgent treat. With a rich and creamy filling studded with mini chocolate chips and a chocolate cookie crust, this dessert is sure to be a hit at any gathering or special occasion. Enjoy a slice of this delicious cheesecake with a cup of coffee or a glass of milk for a comforting and satisfying dessert experience.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe. It was a crisp autumn day, the leaves had just started to change colors and the air was filled with the scent of pumpkin spice. I was visiting my dear friend Mary, who was known for her incredible baking skills. As soon as I walked into her kitchen, I was greeted by the warm, comforting aroma of freshly baked pumpkin cheesecake.

Mary had a twinkle in her eye as she handed me a slice of the decadent dessert. As I took my first bite, I knew I had to learn how to make it myself. Mary laughed at my enthusiasm and promised to share her secret recipe with me.

Over the next few weeks, Mary and I spent countless hours in her cozy kitchen, mixing, measuring, and tasting our way through the recipe. She taught me the importance of using the freshest ingredients, the perfect balance of spices, and the precise techniques needed to create the perfect cheesecake.

I watched intently as Mary carefully folded in the pumpkin puree, added the chocolate chips, and swirled the creamy batter into the graham cracker crust. She explained the science behind each step, ensuring that I understood how and why each ingredient worked together to create the final masterpiece.

As the cheesecake baked in the oven, filling the kitchen with a heavenly scent, Mary regaled me with stories of how she had discovered the recipe. She had first come across it in an old cookbook that had been passed down through her family for generations. Over the years, she had perfected the recipe, tweaking it here and there until it was just right.

I listened intently, soaking up every detail and committing the recipe to memory. I knew that this chocolate chip pumpkin cheesecake would become a staple in my own baking repertoire, a cherished recipe that I would pass down to future generations.

Finally, the cheesecake was ready. Mary carefully removed it from the oven and let it cool before slicing into it. The creamy filling was speckled with chocolate chips, the crust golden and crisp. I took a bite and was transported to a world of rich, decadent flavors. It was everything I had imagined and more.

As I savored each bite, I knew that this recipe would hold a special place in my heart. Not only because of its delicious taste, but because of the memories it held. The hours spent in Mary's kitchen, the laughter shared over a slice of cheesecake, the bond that had been strengthened through our shared love of baking.

I thanked Mary profusely for sharing her recipe with me, promising to carry on the tradition and share it with my own loved ones. She smiled warmly and hugged me tight, knowing that her recipe would be in good hands.

And so, every autumn, as the leaves begin to change and the air fills with the scent of pumpkin spice, I pull out the old, worn recipe card that Mary had given me. I gather my ingredients, mix and measure, and create a chocolate chip pumpkin cheesecake that is a tribute to my dear friend and the memories we shared in her cozy kitchen.

As I take a bite of the creamy, decadent dessert, I am filled with a sense of warmth and nostalgia. This recipe is more than just a dessert – it is a connection to the past, a reminder of the bonds that are forged through shared experiences and the love that is expressed through food.

And so, I will continue to make this chocolate chip pumpkin cheesecake, passing down the recipe and the stories that accompany it to future generations. For in every bite, there is a taste of history, a hint of tradition, and a whole lot of love.


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