Chocolate-Crusted Pumpkin Cheesecake

Chocolate-Crusted Pumpkin Cheesecake


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Use your favorite chocolate cookies as a base for this killer cheesecake! Enjoy creamy pumpkin filling seasoned with classic fall spices. For a more festive taste, try out gingerbread cookies as the crust!

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Time needed

15 min preparation + 90 min cooking

Serving Size / Yield

8-10 servings


  • 30 chocolate cookies, processed into crumbs
  • ¾ stick butter, softened
  • 4 (8 oz.) packages cream cheese, softened
  • 1 ¾ C. sugar
  • 1 (15 oz.) can pumpkin
  • 5 eggs
  • 2 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • ¼ tsp. ground cloves
  • Dash salt
  • 1 ½ tsp. vanilla extract
  • 2 T. flour

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Preheat oven to 350 degrees. In a bowl, combine cookie crumbs with butter and press into a pie plate or springform pan. Bake for 10 to 15 minutes until firm. Remove from oven and set aside to cool. In a large bowl, use an electric mixer to combine cream cheese, and sugar until fluffy. Beat in pumpkin and add one egg at a time. Mix in cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth. Stir in flour and transfer filling into your crust. Bake for 1 hour and 20 minutes until center of cheesecake is firm. Refrigerate overnight for best results.

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