Pumpkin chocolate chip cheesecake is the perfect holiday dessert. It's a delicious and easy cheesecake recipe that the whole family loves. This is a great Thanksgiving dessert recipe but it is incredible year round!
This Pumpkin Chocolate Chip Cheesecake has become a family tradition. We make it at least once every holiday season. Trust me–you need to make this as well!
This post contains affiliate links. That means that if you make a purchase after clicking on a link, I may earn a small commission at no extra cost to you.
It's inevitable. As much as I love baking with fall flavors like pumpkin, cinnamon, and nutmeg, it's a given that chocolate will make an appearance.
This cheesecake is a great way to include it–the chocolate chips add texture to the creamy cheesecake and even more flavor!
Is this a great party dessert?
We just love this easy Pumpkin Chocolate Chip Cheesecake recipe. This is a wonderful dessert to present at a holiday dinner or party, since it's simple to make but the WOW factor is so high.
Everyone sees this dessert and is instantly impressed. It's a great dessert to take to parties and events in the respect; you can also feel good about serving up something so easy and homemade!
What do I need to make this pumpkin chocolate chip cheesecake recipe?
These are ingredients that you could probably guess. They are your typical pumpkin pie or pumpkin dessert recipes. Add in the cheesecake ingredients and you have a real winner!
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 1/2 cup canned pumpkin
- 1/2 tsp vanilla
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 eggs
- 3/4 cup mini chocolate chips, divided
- 1 ready-to-use graham cracker crumb crust
- whipped cream
How to make this crowd pleasing cheesecake:
- Preheat oven to 350 degrees.
- Beat cream cheese, sugar, pumpkin, vanilla and spices in a large bowl with mixer until blended.
- Add eggs and beat just until blended.
- Fold in 1/2 cup mini chocolate chips.
- Pour into crust and sprinkle 1/4 chocolate chips over top.
- Bake 40 minutes or until center is almost set. Cool.
- Refrigerate for at least 3 hours.
- Top with whipped cream just before serving.
Pumpkin Chocolate Chip Cheesecake Tips:
This cheesecake recipe is quite easy, even though it takes over four hours because of the chilling.
A word of warning–you do not want to cut it short and eat it warm. I may have done that once. It is gross. The chilling is what gives cheesecake its texture, so just be patient. It's worth it.
Why is it that we only eat pumpkin in the fall? I'm going to keep a can in the pantry and down the road in the spring instead of going all lemon I'm going to break out the pumpkin. Who's with me?
Printable Pumpkin Chocolate Chip Cheesecake Recipe
Serving Size: 1
Amount Per Serving: Calories: 190 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 54mg Sodium: 75mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 2g Sugar: 23g Sugar Alcohols: 0g Protein: 4g
More Pumpkin and Chocolate Recipes
If you love pumpkin or chocolate these recipes will be your new favorite! They're more of our delicious holiday dessert choices and I love recommending them for others to check out! Make sure to come back and let me know what you think of these yummy recipes.
Where else can I find this tasty cheesecake recipe?
Linked up to Full Plate Thursday at Miz Helen's Country Cottage, Thanksgiving Recipe Roundup at Gooseberry Patch, Inspire Me Wednesday at Adventures of Mel, Creative Muster Party at Fluster Buster, and Tasty Tuesdays at CreativeKKids.