This chocolate chip pumpkin cheesecake brings together everything we love about fall desserts: warm pumpkin spice, creamy cheesecake, a chocolate-vanilla wafer crust, and miniature chocolate chips in every slice.
The temperature changes during baking help the filling set slowly and evenly. After a long chill, the cheesecake slices beautifully and makes an impressive Thanksgiving, Halloween, or autumn dinner-party dessert.
THE RECIPE
Chocolate Chip Pumpkin Cheesecake
Prep25 min
Bake68 min
Chill5 hr
Yield10–12 servings
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Stir together the vanilla wafer crumbs, cocoa, and powdered sugar in a medium bowl, then mix in the melted butter.
- Press the crumb mixture firmly over the bottom and about ½ inch up the side of a 9-inch springform pan. Bake for 8 minutes and cool slightly.
- Increase the oven temperature to 400°F (205°C). Beat the softened cream cheese, granulated sugar, flour, and pumpkin pie spice in a large bowl until smooth.
- Add the pumpkin and eggs and beat just until well blended. Stir in the Mini Chips and pour the filling into the prepared crust.
- Bake for 10 minutes. Reduce the oven temperature to 250°F (120°C) and continue baking for 50 to 60 minutes, or until the cheesecake is almost set.
- Transfer to a wire rack. Run a thin knife around the edge to loosen the cheesecake, then cool completely.
- Refrigerate for about 5 hours before serving. Garnish with chocolate leaves, if desired. Cover and refrigerate leftovers.
Recipe Tips
- Use fully softened cream cheese for the smoothest filling.
- Mix the eggs only until incorporated to avoid adding excess air.
- The center should still have a slight wobble when the cheesecake leaves the oven; it will continue to set as it cools.
- Chill for the full five hours—or overnight—for clean slices and the best flavor.
Recipe adapted from the vintage Hershey’s cookbook page supplied by the site owner; directions rewritten for clarity with AI assistance. Featured image: AI-generated food photography.