These mini Chocolate Pumpkin Cheesecakes are a fun and delicious dessert for Thanksgiving dinner parties. A chocolate cookie crust and two layers of cheesecake taste so good together.
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As we head into one of the busiest seasons of the year, I want to stop and to be thankful for all the things that God has allowed in our lives. Sometimes it is easy to only see the negative things around us. It’s easy to loose sight of all the good that we actually have.
I want to remember to be content with everything in my life. I want to be thankful for the good AND the bad.
Does that mean I am full of joy and a delight to be around all the time? No way. I have my bad moments/days/weeks too. It’s a daily choice to be joyful in the things God allows me to walk through.
I want to remember to enjoy life just how it is. It is ok to slow down and relax even when life gets busy. It is ok to celebrate the little things that happen day to day.
Yes, even those terrible, no good, rotten days. Celebrate that you made it through in one piece. Celebrate that you handled it with grace and patience. Celebrate that everyone is still alive.
Now I do realize that we all have “junk” in our lives, but I believe that we can choose how to handle situations. Do we choose joy over irritation in the situations we encounter?
Most of what I share on the blog are happy stories and moments. I want this to be a happy place where you can come and get a smile. Just remember that I am choosing to not share all my ugly personal struggles online.
Occasionally, I may share those because I do want you to know that I am a real person, with a real temper and a real bad attitude too. My family could definitely tell you stories I’m sure.
This week (and all year really) let’s remember to be thankful no matter what. Things can always be worse than what they actually are. We have so much to be grateful for, and I hope that we can join each other in sharing those things that make us better. Yes, even those bad things make us stronger.
Now on to the cheesecake cupcakes! That’s a sure way to make you smile, huh?
I got all the pumpkin baking out of my system early this year. Now that I haven’t had pumpkin treats in my house for a while, I am so excited for Thanksgiving week.
I will definitely be hitting that dessert table first thing. Give me a plate of mini Chocolate Pumpkin Cheesecakes, Traditional Pumpkin Pie, and Pumpkin Crunch Cobbler.
How to make Chocolate Pumpkin Cheesecakes:
- Crust: Crush the Oreo cookies (cream included) and mix the crumbs with melted butter. Spoon the mixture evenly into 18 cupcake liners and press it down firmly.
- Chocolate Cheesecake: Beat cream cheese and sugar until creamy. Add sour cream, vanilla, and melted chocolate and mix again. Beat in the egg last. Spoon evenly into the cupcake liners.
- Pumpkin Cheesecake: Beat cream cheese and sugar until creamy. Add sour cream, pumpkin puree, flour, and spices and mix again. Beat the egg in last. Spoon the pumpkin cheesecake on top of the chocolate cheesecake layer.
- Bake: Place a large sheet pan on the very bottom rack in the oven and fill it halfway with hot water. Preheat the oven, then place the pan of cheesecake on the rack above the water and bake for about 24 minutes. Remove and let cool in the pan for 10-15 minutes, then gently remove and place on a wire rack to cool for an hour. Refrigerate 4-6 hours or until completely chilled.
- Decorate: Whisk together a box of instant vanilla pudding and milk. Fold in a container of Cool Whip. Fill a piping bag fitted with decorating tip 1M with the pudding frosting. Swirl on top of the chilled cheesecakes and top with colored candies. (Sixlets or M&M’s) This Chai Whipped Cream would also be delicious on top of these mini cheesecakes.
More easy Thanksgiving desserts you may like:
- Pumpkin Toffee Angel Food Cake
- Toffee Apple Bundt Cake
- Pumpkin Oreo Cheesecakes
- Apple Crisp Pie
- Pumpkin Cheesecake Brownie Pie
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Chocolate Pumpkin Cheesecakes
These mini Chocolate Pumpkin Cheesecakes are a fun and delicious dessert for Thanksgiving dinner parties. A chocolate cookie crust and two layers of cheesecake taste so good together.
Ingredients
For the crust
- 1 3/4 Oreo cookie crumbs (about 16 Oreo cookies)
- 2 1/2 Tablespoons butter, melted
For the Chocolate layer
- 1 - 8 ounce package cream cheese, softened
- 1/4 cup sugar
- 1 Tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 2/3 cup dark chocolate chips
- 1/2 teaspoon shortening
- 1 large egg
For the Pumpkin layer
- 1 - 8 ounce package cream cheese, softened
- 1/4 cup sugar
- 1/2 cup pumpkin puree
- 1 Tablespoon sour cream
- 1 teaspoon pumpkin pie spice
- 1 Tablespoon all purpose flour
- 1 large egg
For the Topping
- 1 - 3.4 box instant vanilla pudding
- 1 cup milk
- 1 - 8 ounce container Cool Whip, thawed
Instructions
- Place a large sheet pan on the very bottom rack of the oven and fill halfway with hot wat. Preheat oven to 350 degrees. Place 18 cupcake liners in muffin tins.
- Combine the cookie crumbs and melted butter. (Use a food processor to pulse the entire cookie (filling included) to get your crumbs, or crush them in a ziplock bag.)
- Divide the cookie mixture into 18 regular cupcake liners. Press down evenly. Set aside.
- Combine 1 package cream cheese and 1/4 sugar in a mixing bowl. Beat until creamy.
- Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat an additional 15 seconds if needed
- Add the sour cream, vanilla, and melted chocolate to the cream cheese mixture Beat until combined.
- Add the egg and beat again.
- Divide the chocolate batter evenly into the cupcake liners. Set aside.
- Place 1 package cream cheese and 1/4 cup sugar in another mixing bowl. Beat until creamy.
- Add the sour cream, pumpkin puree, pumpkin pie spice, and flour. Beat again. Add the egg and mix until combined.
- Carefully spoon the pumpkin cheesecake batter on top of the chocolate batter.
- Place the pan of cheesecakes on the oven rack above the water and bake for 24 minutes. Remove from the oven and let cool in the pan for 10-15 minutes.
- Carefully remove the cheesecakes from the cupcake tin and cool on a wire rack for an hour. Refrigerate 4-6 hours or until chilled.
- Whisk together the pudding mix and milk. Fold in the Cool Whip. Fill a piping bag fitted with icing tip 1M with the frosting and swirl on top of the cheesecakes. Top with fall colored Sixlets or M&M's.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 287Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 174mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 4g
*The post for Chocolate Pumpkin Cheesecakes was first published on November 24, 2013. The post and photos have been updated and republished on November 21, 2019.
Renee @ Two in the Kitchen says
This is a very inspiring post Jocelyn. When we constantly focus on the negative, the problems, and worries in our lives, it robs our joy! Especially during the holidays I sometimes get frustrated with all the things I ‘have’ to do. This season I have decided to make it a point to keep things simpler so I can just spend more time with the family and less time with the ‘business’ of the season. Thanks for the reminder to be thankful and to focus on the positive! These cheesecakes are beautiful by the way!
Jocelyn Brubaker says
That’s awesome! Simpler is better and time with family is always best anyway 🙂
Joann keller says
R they regular cupcakes or the minies
They look regular size!! Please let me know
I don’t think it would fit into a Mimi!
Jocelyn Brubaker says
They are cupcake sized cheesecakes. You could do the minis, but you would have quite a few then.
Laura @ Lauras Baking Talent says
I am inspired by your post. I’ve been doing the month of thanks on my personal facebook account. Sometimes the thanks I give seems so simple, but it is really the simple things that we should be the most thankful for. I’m looking forward to the family time that I will get this week 🙂 These cheesecakes look amazing 🙂
Jocelyn Brubaker says
I agree that looking for the simple things each day helps keep the focus! Have fun with your family this week!
Happy Valley Chow says
Oh wow those look absolutely delicious! Fantastic recipe 🙂
Happy Blogging!
Happy Valley Chow
Jocelyn Brubaker says
Thank you so much!!!
Megan - The Emotional Baker says
Thank you for this reminder. This week I will be more mindful of all the blessings in my life. Also, these cheesecakes would be a great addition to the Thanksgiving dessert table.
Jocelyn Brubaker says
You are very welcome. And yes, cheesecakes need to happen for Thanksgiving!
Julianne @ Beyond Frosting says
pumpkin cheesecake is amazing! I bet these are so amazing! Can I come to your Thanksgiving?!
Jocelyn Brubaker says
Thank you Julianne and yes, you can definitely come. How fun would that be?!?!
Trish - Mom On Timeout says
Love this post Jocelyn! Such an important reminder of all that is good and amazing in our lives and making a conscious choice to be thankful and grateful for it each and every day. These cheesecakes are making me feel pretty grateful right now. Grateful for you and all your awesome recipes! Pinned and can’t wait to try this 🙂
Jocelyn Brubaker says
I’m glad you enjoyed the post…it was something that I just felt the need to share this week. Definitely an important reminder for us all! And cheesecake always makes me thankful too 🙂 I appreciate your friendship and the pin love!!!!
Tieghan says
These are so fun and delicious, Jocelyn! What a great Thanksgiving dessert!
Jocelyn Brubaker says
Thank you Tieghan!
Brenda @ SweetSimpleStuff says
You said everything so well. We all have good and bad in our lives … it helps to focus on the positive. Love the cheesecake … shared it … pinned it 😉
Jocelyn Brubaker says
I agree 100% with you about focusing on the positive! Thank you for sharing and pinning the cheesecakes.
Jenn says
Your pics are gorgeous!
Jocelyn Brubaker says
Thank you so much Jenn 🙂
Aimee @ ShugarySweets says
What a great reminder Jocelyn to focus on what we need to be thankful for! And these cheesecakes, oh my word I wish I lived next door!! thanks for sharing 🙂
Jocelyn Brubaker says
You have no idea how much I wish we lived closer so we could share all our baking 🙂
Katy says
Sixlets are my favorite chocolate candy! Totally under-utilized. Glad to see you putting them to good use 🙂
Jocelyn Brubaker says
They are an under used candy…I have plans to use them more often 🙂
Julie @ Table for Two says
what a great message! life is so short that you definitely need to stop and smell the roses every once in a while. i could definitely use a lesson or two on slowing down and thinking about what all there is to be thankful for! this cupcake looks SO good!
Jocelyn Brubaker says
Yes, slowing down and focusing on the things in life that we have is always a great thing to do 🙂
Lindsay @ Life, Love and Sugar says
Such a great post Jocelyn! I’ve been doing just that recently. It’s so easy to get caught up in the everyday and worry about what’s to come and not appreciate all that God has put in front of us each and every day. On another note – These cheesecakes are adorable! Love the layers! Pinned 🙂
Jocelyn Brubaker says
It is so easy to get caught up when it gets busy, but remember to stop and be thankful puts everything into perspective. Thank you for pinning!!!
Mary Frances @ The Sweet {Tooth} Life says
Those sixlets rock! I’m going to have to use those for toppers more often. Haha, I’m a ok with you having a thing for cheesecake … it’s mutual! Especially when it involves chocolate and pumpkin. Yum!
Jocelyn Brubaker says
I’m glad I have a fellow cheesecake lover in you! It is definitely one of my first dessert choices to make!
Katrina @ In Katrina's Kitchen says
This has seriously been the worst year ever for me personally. But I have so much to be thankful for. I’m especially grateful to have such a wonderful online community of foodie friends 🙂
Jocelyn Brubaker says
Oh, girl, I know this has been such a tough year for you. You have been in my prayers as I have watched you with this unknown sickness. Hopefully they get it figured out and you can enjoy the rest of the year with your family! Keep focusing on those thankful things and you will get through 🙂
Kelly says
What a wonderful post Jocelyn, thank you for the reminder about being grateful for the little things and focusing on the positive 🙂 On the positive side, these pumpkin cheesecakes look incredible! Thanks for sharing this great recipe and hope you have a wonderful week and Thanksgiving!
Jocelyn Brubaker says
Focusing on the positive is a great way to remember to be grateful no matter what! Thank you! And have a great Thanksgiving too!
Rachel @ Baked by Rachel says
Oh my gosh! I love the layers. So fun!!
Jocelyn Brubaker says
I have a slight affection for baking with layers 🙂 Thanks girl!
Jess @ On Sugar Mountain says
What an absolutely lovely post, Jocelyn. <3 I agree: life is never perfect, but it's full of amazing things that we should always be grateful for. Now if you'll excuse me, I'm going to stop being thoughtful as I continue to drool over these cheesecake. 😉
Chels R. says
Mmm! These look great! I love cheesecake too. Grace has requested thats what she wants me to make next year for her B-day cake. Such a planner she is.
Kristen Duke says
Great post!! I always try to remember to be thankful for all the good in my life and this post is a nice reminder as well. These cheesecakes look gorgeous and delicious!!
Lindsey says
I am sorry that I may seem clueless here, but I need clarification on Cream Cheese Cool Whip Frosting. You didn’t expand and I couldn’t find it on your site in a previous post in your search engine. Can you guide me please? Thank you!
Jocelyn Brubaker says
It is a product made by Cool Whip. You can buy it in the freezer section of your grocery store where they sell the Cool Whip 🙂 I hope that helps!
Lindsey says
Thank you!
Kathy says
I was going to be make this dessert tonight but noticed the chocolate layer said cream cheese but didn’t say the quanity to use. Am I right both the pumpkin and chocolate layer each use 1 -8oz package?
Thanks
Jocelyn says
Whoops. It looks like when I updated that recipe, I accidentally deleted the 1. I just went in and fixed it. Thank you so much for letting me know something was wrong. I hope you enjoy the cheesecake cupcakes.
Phyllis says
Do you put the cupcake pan into the water pan for baking? Or just on the rack above it? Not clear.
Jocelyn says
The pan of cheesecakes goes on the rack above the water, not in it. I hope you enjoy the cheesecakes.