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Pumpkin Cheesecake with Chocolate Crust

This is such a classic and great tasting dessert, I am ashamed I never shared it on my blog until now!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake with Chocolate Crust
Servings: 8 servings
Author: Amanda Rettke


  • 12 oz Pre-Made Chocolate Pie Crust about 2 - 2 1/4 cups
  • whipped cream
  • 1 tsp. McCormick® Pumpkin Pie Spice
  • 3 eggs room temperature
  • 1 c canned pumpkin
  • 1 tsp. vanilla
  • 3 8 ounce packages cream cheese, room temperature
  • 1 c sugar
  • 6 tbsp. melted butter
  • caramel sauce


  • Make the crust by combining the pre-made chocolate cracker crumbs with the melted butter in a medium bowl.
  • Prepare a 9-inch springform pan. (I spray with bakers spray then place a piece of parchment at bottom)
  • Press the crumbs evenly into the bottom of the springform pan.
  • In a stand mixer combine the cream cheese, sugar, and vanilla.
  • Add the pumpkin, eggs, pumpkin pie spice and continue beating until smooth and creamy. (about 2 minutes)
  • Pour the filling into the pan.
  • Bake for 60-70 minutes at 350 degrees.
  • Remove from the oven and allow the cheesecake to cool.
  • When the cheesecake has come to room temperature, put it into the refrigerator.
  • When ready to serve the chilled cheesecake, add whipped cream to the top.
  • Drizzle with caramel sauce .