If you’re looking for the ultimate fall dessert, this pumpkin cheesecake is it. It’s got that creamy, dreamy texture with all the cozy spices, and the chocolate cookie crust is just perfect with the pumpkin filling. Topped off with crunchy pistachios and rich chocolate sauce, it’s a dessert that will definitely impress!
Ingredients:
For the crust: 
- 1 1/2 cups crushed chocolate cookies (Oreos work great)
- 1/4 cup melted butter
- 1 tablespoon brown sugar (optional, but adds a little extra sweetness)
For the filling:
- 2 cups cream cheese, softened
- 1 cup pumpkin puree (make sure it’s plain pumpkin, not pie filling)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the topping:
- 1/2 cup pistachios, chopped
- 1/4 cup chocolate sauce (you can use store-bought or make your own)
- Optional: drizzle of honey or caramel for extra sweetness
Instructions:
- Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the crushed chocolate cookies, melted butter, and brown sugar. Stir until it’s all well mixed.
- Press this mixture into the bottom of a 9-inch springform pan. Make sure it’s nice and even.
- Bake the crust for about 8-10 minutes, then take it out and let it cool.
- Make the filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix it all together until smooth.
- Beat in the eggs one by one, making sure each is fully incorporated.
- Stir in the sour cream and heavy cream until it’s nice and creamy.
- Assemble and bake:
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes, or until the edges are set but the center is still a little jiggly.
- Turn off the oven and let the cheesecake cool for an hour with the oven door slightly ajar. After that, move it to the fridge to chill for at least 4 hours, or overnight if you can wait!
- Add the topping:
- Once the cheesecake is chilled and set, remove it from the springform pan.
- Top with chopped pistachios and drizzle chocolate sauce over the top. If you’re feeling fancy, you can add a bit of honey or caramel for an extra touch.
- Serve and enjoy:
- Slice up this delicious cheesecake, grab a fork, and enjoy the perfect fall treat!
This cheesecake is super creamy, perfectly spiced, and just the right mix of sweet and savory with that chocolate crust and pistachio crunch. Enjoy!