Chocolate Chip Cookie Dough Pumpkin Cheesecake Recipe

Jump to Recipe Print Recipe

The Comfort of Chocolate Chip Cookie Dough Pumpkin Cheesecake Recipe

There’s something truly magical about the way pumpkin and chocolate dance together in this Chocolate Chip Cookie Dough Pumpkin Cheesecake Recipe. I love how the warm spices of pumpkin pie spice meld with creamy cheesecake and then get a delightful surprise from pockets of cookie dough. It feels like a calm, cozy weekend treat you can savor bite after bite. When I first made this, the aroma of cinnamon and pumpkin warming the kitchen instantly made me slow down and enjoy the moment. You’ll notice the crust’s slightly crisp edges contrasted with the velvety pumpkin cheesecake perfectly dotted with chewy, chocolate-studded cookie dough balls. It’s an indulgence that never overpowers but invites you back for more. If you’ve ever wondered how to make a cheesecake that’s festive yet approachable, this recipe is your answer. Whether it’s a holiday centerpiece or a weekend pick-me-up, it adapts beautifully to your schedule and palate.

Ingredient Guide

• Chocolate sandwich cookies (Oreos): Provide a deep chocolate base for the crust—don’t use Double Stuf or filling will mess with the texture.
• Butter: Adds richness to the crust and ganache; salted or unsalted works but keep it consistent.
• Granulated & brown sugar: Brown sugar in cookie dough adds moisture and subtle molasses notes.
• All-purpose flour: Safe to eat raw in this recipe since we don’t bake the cookie dough separately.
• Mini semi-sweet chocolate chips: Little bursts of chocolate that couple perfectly with pumpkin.
• Cream cheese: The velvety heart of the cheesecake, softened to smooth perfection.
• Pumpkin puree (NOT pumpkin pie mix): Pure pumpkin gives that bright, fresh flavor without extra spices.
• Spices (cinnamon, pumpkin pie spice, clove): Build warmth and that signature fall aroma.
• Eggs: Bind everything and deepen the creaminess.
• Chocolate ganache: Semi-sweet chocolate with heavy cream creates a glossy, luscious topping.
• Optional garnishes: Mini chocolate chips and whipped cream offer pretty, tasty finishing touches.

Prep Before You Begin

Before you dive in, make sure to gather all your ingredients and let the cream cheese and eggs come to room temperature—that’s key for a smooth cheesecake batter. Preheat your oven to 350°F, and prep your springform pan with care to avoid leaks later. Having your cookie dough balls chilled while you mix the cheesecake layer really helps keep their texture intact when baking.

How to Make Chocolate Chip Cookie Dough Pumpkin Cheesecake Recipe

1. Prepare the crust: Pulse your chocolate sandwich cookies into fine crumbs using a food processor or crush them by hand in a plastic bag with a rolling pin. You’ll see the crumbs take on a deep, chocolatey aroma. Stir in granulated sugar, then drizzle the warm melted butter and mix until clumps start to form. Press this into your springform pan with gentle but firm pressure, making sure it’s packed evenly across the base and up slightly on the sides. This crust will bake into a slightly crisp, chocolatey foundation for the cheesecake.
2. Make the cookie dough: In a small bowl, beat softened butter with granulated and brown sugar until the mixture is creamy and homogenous. Add water and vanilla for moisture and aromatic flavor, then gradually beat in the flour. The dough should look thick and hold together like a ball—that’s exactly right. Gently mix in mini chocolate chips to prevent breaking them up, then roll dough into small balls about an inch wide. Chill these in the fridge while you prepare your cheesecake batter; this step ensures they don’t meld fully into the batter during baking, giving those wonderful little cookie dough bites.
3. Prepare the cheesecake batter: Beat softened cream cheese until silky smooth in a large bowl—no lumps here is the goal. Add sugar and vanilla, then beat until everything is nicely combined and glossy. Add eggs one at a time, beating fully between each to prevent curdling and keep the batter velvety. Fold in cinnamon, pumpkin pie spice, clove, and pumpkin puree, folding gently until the batter is perfectly spiced and beautifully orange-hued.
🚀
Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Chocolate Chip Cookie Dough Pumpkin Cheesecake Recipe turns out reliably amazing.
4. Assemble and bake: Pour the luscious pumpkin cheesecake batter over your prepared crust, smoothing it gently with a spatula. Carefully arrange chilled cookie dough balls over the batter, pressing them down so they’re fully immersed but not exposed. This step ensures the cookie dough flavor remains front and center without drying out. Bake in a preheated 350°F oven for about 75 minutes. The edges will turn a warm golden tone and the center should look set but still jiggle lightly if you give it a gentle shake—a sign of perfect chewiness inside.
5. Cool and chill: Remove from the oven and place on a wire rack to cool completely. Once cooled, run a knife around the cheesecake edges and release your springform pan sides. Refrigerate on the base until thoroughly chilled for at least 4 hours, or overnight if you can wait that long. Chilling firms up the texture and heightens those rich flavors.
6. Prepare ganache and garnish: In a microwave-safe bowl, combine chopped semi-sweet chocolate and butter, microwaving carefully in 30-second bursts while stirring between each. Add heavy cream and continue microwaving and whisking until you get a smooth, glossy finish—be careful not to overheat or scorch the chocolate. Spread this ganache evenly over the top of the chilled cheesecake and let it set for 15-20 minutes. Finish with a sprinkle of mini chocolate chips and dollops of whipped cream for a perfect final touch.
7. Serve and store: Release the cheesecake base from your springform pan and transfer to a serving plate. Slice with a clean, hot knife for neat pieces (wiping the knife between cuts helps!). Serve chilled and enjoy the comforting blend of pumpkin, cookie dough, and chocolate. Leftovers keep beautifully in the fridge for up to a week, or you can freeze slices wrapped tightly for a longer treat.

Creative Variations for Chocolate Chip Cookie Dough Pumpkin Cheesecake Recipe

• Swap chocolate chips: Try white chocolate or butterscotch chips in the cookie dough for extra warmth.
• Spice it up: Add a pinch of ginger or nutmeg alongside the pumpkin pie spice for a more complex autumn punch.
• Nutty twist: Fold toasted pecans or walnuts into the cookie dough balls for crunch.
• Sauce it: Drizzle caramel or maple syrup over each serving for irresistible sweetness.
• Mini cheesecakes: Use a muffin tin to make individual portions—perfect for parties or gift-giving.
• Non-pumpkin version: Substitute pumpkin puree with sweet potato puree or mascarpone for a subtle flavor change.

Storage, Freezing & Reheating

• Refrigerate leftovers covered with plastic wrap or in an airtight container for up to 7 days.
• Freeze whole or sliced cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
• Defrost overnight in the fridge for best texture before serving.
• Avoid microwaving to reheat; serve chilled or at room temperature to maintain creamy consistency.

Chocolate Chip Cookie Dough Pumpkin Cheesecake Recipe FAQs

• Can I use store-bought cookie dough instead? Yes! Just make sure you’re using edible, raw cookie dough without eggs or anything unsafe to eat raw, and cut it into small balls.
• Do I have to use a springform pan? It’s highly recommended since the cheesecake is delicate—springform pans make removal clean and easy.
• Why does my cheesecake crack? Cracks often happen if the oven temperature is too high or if the cheesecake cools too quickly. Bake gently and cool gradually to avoid this.
• Can I make it gluten-free? Substitute gluten-free cookies for the crust and use gluten-free flour in the cookie dough.
• How do I know when the cheesecake is done? Look for golden edges and a center that slightly jiggles when nudged. It will firm up completely as it chills.

Print