Description
A creamy and luscious no-bake pumpkin cheesecake layered on a crunchy Oreo crust, perfect for fall gatherings and sweet cravings.
Ingredients
Scale
- 2 1/2 cups Oreo cookie crumbs
- 6 tbsp unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1 cup brown sugar
- 1 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 10 Oreos (crushed)
- Whipped cream (optional)
Instructions
- Make the Oreo Crust: Blend the Oreo crumbs with melted butter and press into a 9-inch springform pan. Freeze while preparing the filling.
- Make the Cheesecake Filling: Mix cream cheese and brown sugar until smooth. Whip heavy cream to soft peaks, add vanilla, and whip to stiff peaks. Fold cream cheese mixture into whipped cream and spread 1/3 over the crust.
- Make the Pumpkin Cheesecake Filling: Add pumpkin puree and pumpkin pie spice to the remaining filling, mix, and spread over the crust.
- Set in the Fridge: Refrigerate for at least 180-240 minutes until set. Remove from springform pan.
- Garnish and Serve: Top with whipped cream and crushed Oreos, then serve chilled.
Notes
Ensure cream cheese is softened for a smoother texture. Can be made in advance and stored in an airtight container in the fridge for 3-5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin cheesecake, no-bake dessert, Oreo crust, fall dessert, holiday dessert