Print

Chocolate Chip Cookie Dough Pumpkin Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 92 reviews

Indulge in this decadent Chocolate Chip Cookie Dough Pumpkin Cheesecake, featuring a rich Oreo crust, creamy pumpkin cheesecake layered with luscious cookie dough balls, and topped with a smooth chocolate ganache. Perfect for fall gatherings or special occasions, this dessert combines classic flavors with a delightful twist that will impress any crowd.

Ingredients

Crust

  • 30 regular (not Double Stuf) Oreos or similar chocolate sandwich cookies (about 19.1 oz. family size package)
  • 3 tbsp. granulated sugar
  • 5 tbsp. butter, melted

Cookie Dough

  • 1/3 cup butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 tbsp. water
  • 2 tsp. vanilla extract
  • 2/3 cup all-purpose flour
  • 1 cup mini semi-sweet chocolate chips

Cheesecake Layer

  • 4 (8 oz.) packages cream cheese, softened (full fat or reduced-fat)
  • 1 1/4 cup granulated sugar
  • 2 tsp. vanilla extract
  • 4 large eggs, at room temperature
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. clove
  • 15 oz. can pumpkin puree (NOT pumpkin pie mix)

Ganache Topping

  • 4 oz. semi-sweet baking chocolate, broken into pieces
  • 3 tbsp. butter, sliced into pats
  • 1/3 cup heavy cream

Optional Garnish

  • Mini chocolate chips
  • Whipped cream mounds

Instructions

  1. Prepare the crust: Using a food processor, pulse the chocolate sandwich cookies into fine crumbs, or place cookies in a gallon-sized plastic bag and crush with a rolling pin. Transfer the crumbs to a medium bowl, add granulated sugar and stir to combine. Drizzle melted butter over crumbs and stir thoroughly until the crumbs start to slightly adhere together. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan.
  2. Make the cookie dough: In a small bowl, beat softened butter with granulated sugar and brown sugar until fully combined. Add water and vanilla extract and continue beating. Gradually beat in the flour; the batter will be very thick and mostly come together in a ball. Mix in mini semi-sweet chocolate chips by briefly beating with a mixer to evenly distribute without crushing the chips. Roll the dough into scant 1-inch balls and chill in the refrigerator while preparing the cheesecake layer.
  3. Prepare the cheesecake batter: In a large bowl, beat softened cream cheese until smooth. Add sugar and vanilla extract and beat until smooth. Add eggs one at a time, beating well and scraping the bowl after each addition to incorporate evenly. Beat in cinnamon, pumpkin pie spice, clove, and pumpkin puree until fully combined.
  4. Assemble and bake: Pour the pumpkin cheesecake batter over the prepared crust in the springform pan. Evenly distribute the chilled cookie dough balls on top of the batter, pressing down gently so they are completely covered and no edges are exposed. Bake in a preheated 350°F oven for about 75 minutes, or until the edges turn golden and the center appears set but still slightly jiggles when gently shaken. Remove from the oven and cool completely on a wire rack.
  5. Chill the cheesecake: Run a knife around the edges of the pan to loosen the cheesecake, then release the springform edges. Leave the cheesecake on the pan base and refrigerate until thoroughly chilled.
  6. Prepare ganache and garnish: In a small microwave-safe bowl, combine chopped semi-sweet baking chocolate and butter. Microwave for 30 seconds, then stir until partially melted. Add heavy cream and microwave another 30 seconds. Whisk the mixture until smooth and glossy, adding minimal additional heat in 10-second intervals if necessary to avoid scorching. Spread the ganache evenly over the top of the chilled cheesecake and allow to set for 15-20 minutes. Garnish with mini chocolate chips and whipped cream mounds if desired.
  7. Serve and store: Carefully remove the cheesecake from the pan base onto a serving plate. Slice and serve chilled. Store leftovers refrigerated for up to one week.

Notes

  • Use regular Oreos, not Double Stuf, for the perfect crust texture.
  • Allow eggs and cream cheese to come to room temperature for smoother batter.
  • Don’t expose cookie dough balls on top before baking to prevent burning by pressing them fully into the batter.
  • If ganache thickens too much before spreading, gently rewarm in short bursts to soften.
  • Refrigerate the cheesecake for at least 4 hours or overnight for best slicing results.
  • Store leftovers covered in the refrigerator up to one week; ganache topping might firm up but will soften slightly at room temperature.

Find it online: https://mealsbykate.com/chocolate-chip-cookie-dough-pumpkin-cheesecake-recipe/