Description
A delightful treat that combines the rich flavors of pumpkin and cheesecake with the beloved crunch of Oreo cookies. Perfect for fall gatherings and Thanksgiving celebrations.
Ingredients
Scale
- 25 Oreo cookies
- 1/3 cup melted butter
- 24.3 oz Philadelphia Cheesecake No Bake Filling Tub
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup (8 oz) whipped topping (Cool Whip)
- 2 cups (16 oz) whipped topping (Cool Whip)
- 5–6 Oreos, coarsely crushed
Instructions
- Prepare the Oreo Crust: Spray a 9-inch springform pan with non-stick spray. Crush the Oreo cookies and mix them with melted butter until combined. Press the mixture into the bottom of the pan to create the crust and chill.
- Make the Pumpkin Cheesecake Filling: In a bowl, beat the cheesecake filling, pumpkin puree, vanilla, cinnamon, and pumpkin pie spice until fluffy. Fold in the whipped topping and pour this mixture onto the crust.
- Add the Top Layer: Spread the remaining whipped topping over the filling and sprinkle crushed Oreos around the edge for decoration.
- Chill: Refrigerate for 3-4 hours. Once chilled, slice and enjoy your delicious dessert!
Notes
For best results, chill overnight for improved flavor blending. Make sure to crush the Oreos finely for an even crust.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin cheesecake, Oreo dessert, no-bake dessert, fall recipes, Thanksgiving dessert