Pumpkin OREO Cheesecake

Introduction

Fall is a wonderful time for comfort food, and there’s nothing quite like Pumpkin OREO Cheesecake to capture the essence of the season. This delightful dessert combines the classic flavors of pumpkin and spices with the rich creaminess of cheesecake, all nestled atop a crunchy OREO crust. Whether you are looking to impress guests at a dinner party or simply want to indulge in something sweet, this cheesecake is sure to do the trick.

Why Make This Recipe

Making Pumpkin OREO Cheesecake is a fantastic idea for several reasons. First, it brings the cozy flavors of fall into a decadent dessert that everyone can enjoy. Second, it looks stunning when served, making it perfect for celebrations or family gatherings. Lastly, the combination of pumpkins, OREO cookies, and chocolate makes this cheesecake stand out amongst ordinary desserts. You won’t regret making this treat!

How to Make Pumpkin OREO Cheesecake

Making Pumpkin OREO Cheesecake is easier than you might think! Follow the simple steps below to create this delicious masterpiece.

Ingredients:

3 cups (375g) OREO cookie crumbs
4 tbsp unsalted butter, melted
24 oz (675g) cream cheese, softened
3 tbsp all-purpose flour
1/4 cup (60 ml) sour cream
4 eggs
1/2 cup (100g) granulated sugar
1/4 cup (50g) brown sugar
15 oz can (425g) pumpkin puree
3 tsp vanilla extract
2 tsp ground cinnamon
2 tsp pumpkin spice
1/3 cup OREO cookie filling
1 cup (170g) mini chocolate chips
3/4 cup (75g) powdered sugar
1/3 cup (35g) cocoa powder
1 1/4 cups (300ml) heavy cream
1/2 cup (150ml) heavy cream
4 oz (125g) dark chocolate
Marshmallow pumpkins
Mini chocolate chips

Directions:

Step 1: Make the OREO Crust. Preheat the oven to 350°F (175°C). Blend OREO cookies into fine crumbs, mix with melted butter, and press into a springform pan. Bake for 10 minutes and let it cool. Change the oven temperature to 300°F (150°C) and prepare a water bath.

Step 2: Make the Cheesecake Batter. Mix the cream cheese, flour, cinnamon, and pumpkin spice until smooth. Add OREO filling, sugars, and sour cream. Mix well, then add pumpkin puree and vanilla. Mix again. Add the eggs one at a time, mix until smooth, and stir in chocolate chips.

Step 3: Assemble and Bake. Pour the batter into the cooled crust, wrap the pan in foil, and place it in the water bath. Bake for 70 minutes, let it cool in the oven, and refrigerate for at least 4 hours.

Step 4: Make the Chocolate Ganache. Heat the cream and pour it over the chopped chocolate. Whisk until smooth and spread it over the cheesecake.

Step 5: Make the Chocolate Whipped Cream. Mix powdered sugar, cocoa, and cold heavy cream until stiff peaks form, then pipe it onto the cheesecake.

Step 6: Decorate and Serve. Garnish with marshmallow pumpkins and mini chocolate chips. Serve chilled.

How to Serve Pumpkin OREO Cheesecake

Serve Pumpkin OREO Cheesecake cold, straight from the refrigerator. You can cut the cheesecake into slices and serve it on plates. Consider adding a drizzle of chocolate sauce or a dollop of whipped cream for an extra touch of sweetness.

How to Store Pumpkin OREO Cheesecake

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days, though it’s unlikely to last that long once the deliciousness is tasted!

Tips to Make Pumpkin OREO Cheesecake

Make sure the cream cheese is softened for easy mixing.
Use room temperature eggs for a smooth batter.
For a cleaner slice, use a hot knife to cut the cheesecake.
You can serve it plain or add toppings of your choice like caramel or nuts for extra flavor.

Variation

If you want a variation, try adding a layer of caramel sauce or a pecan topping for a crunchy texture. You could also swap regular OREO cookies for seasonal flavors, such as pumpkin spice OREO cookies.

FAQs

1. Can I make this cheesecake ahead of time?
Yes! You can prepare this cheesecake a day or two in advance. Just ensure it is well covered in the refrigerator.

2. Can I freeze Pumpkin OREO Cheesecake?
Yes, you can freeze individual slices wrapped tightly in plastic. Allow them to thaw in the refrigerator before serving.

3. Is there a dairy-free version of this recipe?
You can substitute the cream cheese with a dairy-free version, and use non-dairy sour cream and whipped cream to create a dairy-free Pumpkin OREO Cheesecake.