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This Copycat Chunkin’ Chocolate Pumpkin Cheesecake is made with an Oreo crust, chunks of brownie in the cheesecake and piled on top, and a spiced pumpkin cheesecake filling – all covered in chocolate ganache! An indulgent and delicious holiday treat!
Looking for more pumpkin cheesecake recipes? Try this No Bake Pumpkin Cheesecake recipe, or this traditional Pumpkin Cheesecake with whipped cream!
Copycat Chunkin’ Chocolate Pumpkin Cheesecake
This is one seriously over-the-top cheesecake! It’s loaded with chocolate and pumpkin and I’m pretty sure I gain a little wait every time I look at the photos. But let’s be honest, this dessert isn’t one you make when you’re watching calories. This is one you make when you want to experience all that the holidays and pumpkin season has to offer. And it’s SO good!
I first got a request for a copycat version of this cheesecake last year, but didn’t have time. So this year I’m finally sharing it. Truth be told, I’ve never actually tasted the one at The Olive Garden, but this is my take based on the cheesecakes I’ve made in the past and what theirs is described as/looks like.
How to Make Chunkin Chocolate Pumpkin Cheesecake
So naturally there are a few elements to this cheesecake. Because of that it all takes a little time, but it’s not hard.
Make the Brownies
The first thing you’ll want to do is make the brownies. They are pretty straightforward to make. Just combine the wet ingredients, then the dry ingredients and then mix those all together. Pour the batter into a 9×13 pan and bake it.
You will likely end up with more brownie than you need. I personally don’t mind eating the leftovers, but if you don’t mind having a smaller mound of brownies on top, you could probably cut the brownie recipe in half, bake it in a 9 inch pan and get away with fewer brownies. Either way.
Make the Oreo Crust
Next up is the chocolate Oreo crust. It’s based on my Easy Oreo Cookie Crust recipe, but reduced a bit since we aren’t putting the crust up the sides of the pan. Just on the bottom.
You’ll make the crust, bake it and then fill it with some of the brownies. Cut the brownies into about 1 inch squares. I added 12 brownies, but you could add more or less. Just don’t add too many or you won’t have enough space in your pan for all the cheesecake filling.
Make the Pumpkin Filling
The pumpkin cheesecake filling is pretty much the same as my Pumpkin Cheesecake. Delicious and lots of flavor. Plus, pretty straightforward to make. Just be sure not to mix on too high of a speed. That can add more air to your filling, which can lead to air bubbles that cause cracks in the surface of the cheesecake.
When you’ve got your filling made, gently spoon it into the pan, trying not to displace the brownies that are sitting on the crust.
Bake the cheesecake and then cool it. The cooling process is also part of the baking process because it all kind of overlaps in order to both continue cooking the cheesecake and slowly cooling it at the same time. It takes some time, but is worth it when you don’t have a cracked cheesecake.
Add the Topping
When the cheesecake is baked and cooled, it’s time for the topping, which is all about the wow factor! Pile as many brownies on top as you like. The more the merrier!
You’ll then make the chocolate ganache, which is a simple process of adding hot cream to chocolate to melt it and letting it sit for a few minutes. Then whisk it all together until it’s melted and smooth.
Pour and drizzle the chocolate ganache all over the brownies and drizzle it down the sides. I actually used a squeeze bottle for the drizzle down the sides to have a little more control and then drizzled the chocolate over the top.
How to Store this Cheesecake
Serve the cheesecake immediately or refrigerate it until you’re ready to serve it. It’ll do well in the fridge when well covered for about 4-5 days. Cheesecakes generally hold up well, making them a great option for making ahead at the holidays.
I hope you love this Copycat Chunkin’ Chocolate Pumpkin Cheesecake! It certainly is a special treat and is FULL of flavor! Bring on all the chocolate and pumpkin!
Video Tutorial
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Copycat Chunkin’ Chocolate Pumpkin Cheesecake
- Prep Time: 1 hour 45 minutes
- Cook Time: 2 hours 42 minutes
- Total Time: 4 hours 27 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Copycat Chunkin’ Chocolate Pumpkin Cheesecake is made with an Oreo crust, chunks of brownie in the cheesecake and piled on top, and a spiced pumpkin cheesecake filling – all covered in chocolate ganache!
Ingredients
BROWNIE
- 1 1/2 cups (336g) unsalted butter, melted
- 2 cups (414g) sugar
- 2 tsp vanilla extract
- 4 eggs
- 1 1/2 cup (195g) all-purpose flour
- 3/4 cup (85g) natural unsweetened cocoa
- 1/2 tsp baking powder
- 1/2 tsp salt
CRUST
- 2 1/4 cups (302g) Oreo crumbs
- 4 tbsp (56g) salted butter, melted
CHEESECAKE FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 15 oz can pureed pumpkin
- 1/4 cup (58g) sour cream
- 1/2 tbsp vanilla extract
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3/4 tsp cloves
- 1/4 tsp ginger
- 3 large eggs, room temperature
FUDGE TOPPING
- 6 oz (169g | 1 cup) semi-sweet chocolate chips
- 9 tbsp (120ml) heavy whipping cream
Instructions
To make the brownies:
1. To make the brownie, preheat oven to 350°F (176°C). Grease a 9×13-inch baking pan.
2. Combine the butter, sugar and vanilla extract in a medium sized bowl. Add eggs and mix until well combined.
3. Combine flour, cocoa, baking powder and salt in another medium sized bowl, then add the dry ingredients to the egg mixture until well combined.
4. Pour the batter into the pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs.
5. Set aside to cool completely.
To make the crust:
6. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
7. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
8. Bake the crust for 10 minutes, then set aside to cool.
9. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method in this tutorial) so that water from the water bath cannot get in. Set prepared pan aside.
To make the cheesecake filling and topping:
10. Reduce oven to 300°F (148°C).
11. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
12. Add the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
13. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Set mixture aside.
14. Cut the cooled brownies into smaller squares, about 1 inch or so in size.
15. Place some brownies into the crust of the cheesecake, spacing them evenly. I used 12 brownies, but you could add more if you want a more heavily brownie-filled filling. Just don’t add too many or you won’t have room in your pan for all the cheesecake filling.
16. Gently spoon the cheesecake filling evenly into the crust and over the brownies, trying not to displace the brownies.
17. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18. Bake for 1 hour and 20 minutes. The edges of the cheesecake should be set and center should be somewhat set but still jiggly.
19. Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes.
20. Crack oven door and leave the cheesecake in the oven for another 30 minutes.
21. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
22. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
23. Pile the remaining brownies onto the top of the cheesecake. You may not need to use them all. Set cheesecake aside to make the fudge topping.
24. To make the fudge topping, place the chocolate chips in a small heat proof bowl.
25. Heat the heavy whipping in a glass measuring cup heat just until it begins to boil.
26. Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
27. Drip the chocolate ganache around the edge of the cheesecake, then drizzle more on top of the brownies.
28. Serve the cheesecake while the chocolate is still warm or refrigerate until ready to serve. Cheesecake is best stored in the fridge well covered and eaten within 4-5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 806
- Sugar: 58.9 g
- Sodium: 336.3 mg
- Fat: 51.4 g
- Carbohydrates: 81.5 g
- Protein: 11.2 g
- Cholesterol: 210 mg
Wow! I have missed the original we had at Olive Garden (pre-covid), and this does not fall short. Super amazing! I do cheat and use Ghirardelli’s brownie mix to cut time. Thank you for sharing and taking the time to recreate a loved recipe.
Awesome! So glad you enjoyed it!
Hi!
I LOVE all of your cheesecakes! Will this one be ok if made ahead of time and wrapped in plastic to freeze?
I haven’t tried it, but I think it would be fine. So glad to hear you enjoy the cheesecakes!
delicious
Love the recipe!! Looks super Yummy!! Question, How do you prevent the brownies from getting hard in the fridge ?
I didn’t have any issue with the brownies getting too firm fridge.
Is amazing, the flavour of tue pumpkins and brouwnies is just amazing.. thanks for the reicpe
Now, that’s what called Perfection. Keep up!!