Pumpkin OREO Cheesecake

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Slice of Pumpkin OREO Cheesecake with whipped cream topping
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Pumpkin OREO Cheesecake

Fall is the perfect time to enjoy comforting flavors, and what better way to celebrate the season than with a delightful Pumpkin OREO Cheesecake? This dessert combines creamy cheesecake with the warm spices of pumpkin and the sweet crunch of OREO cookies, creating a rich and satisfying treat that everyone will love.

Why Make This Recipe

This Pumpkin OREO Cheesecake is not just delicious; it’s also a crowd-pleaser! Whether you’re hosting a holiday gathering, a birthday party, or simply want to treat yourself, this cheesecake is sure to impress. The combination of pumpkin and OREO makes it unique and festive, and it’s an easy way to showcase your baking skills.

How to Make Pumpkin OREO Cheesecake

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 (scrape from crust)
  • 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 (for ganache)
  • 4 oz (125g) dark chocolate
  • Marshmallow pumpkins (for decoration)
  • Mini chocolate chips (for decoration)

Directions:

Step 1: Make the OREO Crust

  1. Preheat your oven to 350°F (175°C).
  2. Separate the OREO cookies from their filling. Use a food processor to pulse the cookies until fine crumbs form.
  3. Add the melted butter and pulse until combined.
  4. Press the cookie mixture into the bottom and 1/2 inch up the sides of an 8 or 9-inch springform pan.
  5. Bake for 10 minutes, then let it cool on a wire rack. Change the oven temperature to 300°F (150°C) and heat water for a water bath.

Step 2: Make the Cheesecake Batter
6. In a large bowl, mix cream cheese, flour, cinnamon, and pumpkin spice at low speed until smooth, about 4 minutes.
7. Add the OREO cookie filling, sugar, brown sugar, and sour cream. Mix until incorporated.
8. Add pumpkin puree and vanilla extract, and continue mixing.
9. Add the eggs one at a time, mixing until smooth. Lastly, stir in the mini chocolate chips.

Step 3: Assemble and Bake
10. Pour the cheesecake batter into the cooled crust and spread it out evenly.
11. Wrap the pan in aluminum foil to prevent water from seeping in, then place the cheesecake in a water bath.
12. Bake at 300°F (150°C) for about 70 minutes until the center is set.
13. Turn off the oven and let the cheesecake sit for 15 minutes without opening the oven door.
14. Gently loosen the cheesecake from the pan using a knife, then let it cool in the oven with the door slightly open for about 30 minutes.
15. Remove from the water bath and transfer the cheesecake to a wire rack. Let it cool at room temperature for 30 minutes before refrigerating for at least 4 hours.

Step 4: Make the Chocolate Ganache
16. In a heatproof bowl, bring the heavy cream to a simmer. Pour it over the dark chocolate and let it sit for 3 minutes.
17. Whisk the mixture until smooth and glossy. Let it cool to room temperature, then spread it over the chilled cheesecake. Smooth with a spatula and refrigerate for about 10 minutes to set.

Step 5: Make the Chocolate Whipped Cream
18. In a tall mixing bowl, combine powdered sugar, cocoa powder, and cold heavy cream. Whisk until stiff peaks form.
19. Pipe whipped cream swirls on top of the cheesecake.

Step 6: Decorate and Serve
20. Garnish with marshmallow pumpkins and mini chocolate chips.
21. Serve chilled and enjoy this pumpkin-packed cheesecake!

How to Serve Pumpkin OREO Cheesecake

Serve slices of the Pumpkin OREO Cheesecake chilled. You can add extra whipped cream or chocolate ganache on top for an even more indulgent treat. This cheesecake pairs wonderfully with coffee or a warm cup of tea.

How to Store Pumpkin OREO Cheesecake

To store your Pumpkin OREO Cheesecake, keep it covered in the refrigerator. It will stay fresh for up to 5 days. If you plan to keep it longer, consider freezing individual slices.

Tips to Make Pumpkin OREO Cheesecake

  • Make sure your cream cheese is properly softened to avoid lumps in your batter.
  • If you want a deeper chocolate flavor in the crust, leave a bit of the OREO filling in when blending the crumbs.
  • For a smooth cheesecake, mix the batter gently and avoid overmixing.

Variation

You can customize your Pumpkin OREO Cheesecake by adding nuts or swapping in white chocolate chips for a different taste. Feel free to use graham cracker crumbs instead of OREO for the crust if desired.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-cooked and pureed until smooth.

2. How can I tell when the cheesecake is done?
The cheesecake is done when the edges are set but the center is still slightly jiggly. It will firm up as it cools.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, making it perfect for busy holidays or gatherings.

Print
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Pumpkin OREO Cheesecake

  • Author: krmibk110
  • Total Time: 180 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful Pumpkin OREO Cheesecake that combines creamy cheesecake with warm pumpkin spices and the sweet crunch of OREO cookies, perfect for fall gatherings.

Ingredients

Scale
  • 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 (scrape from crust)
  • 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 (for ganache)
  • 4 oz (125g) dark chocolate
  • Marshmallow pumpkins (for decoration)
  • Mini chocolate chips (for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Separate the OREO cookies from their filling and pulse the cookies until fine crumbs form.
  3. Add the melted butter and pulse until combined.
  4. Press the cookie mixture into the bottom and 1/2 inch up the sides of an 8 or 9-inch springform pan.
  5. Bake for 10 minutes, then let it cool on a wire rack. Change the oven temperature to 300°F (150°C) and heat water for a water bath.
  6. In a large bowl, mix cream cheese, flour, cinnamon, and pumpkin spice at low speed until smooth, about 4 minutes.
  7. Add the OREO cookie filling, sugar, brown sugar, and sour cream. Mix until incorporated.
  8. Add pumpkin puree and vanilla extract, and continue mixing.
  9. Add the eggs one at a time, mixing until smooth. Stir in the mini chocolate chips.
  10. Pour the cheesecake batter into the cooled crust and spread it out evenly.
  11. Wrap the pan in aluminum foil to prevent water from seeping in and place in the water bath.
  12. Bake at 300°F (150°C) for about 70 minutes until the center is set.
  13. Turn off the oven and let the cheesecake sit for 15 minutes without opening the door.
  14. Loosen the cheesecake from the pan with a knife, then let it cool in the oven for about 30 minutes.
  15. Remove from the water bath and let it cool at room temperature for 30 minutes before refrigerating for at least 4 hours.
  16. In a heatproof bowl, bring heavy cream to a simmer. Pour it over dark chocolate and let sit for 3 minutes.
  17. Whisk until smooth, let cool to room temperature, then spread over the chilled cheesecake and refrigerate for about 10 minutes to set.
  18. Combine powdered sugar, cocoa powder, and cold heavy cream in a bowl. Whisk until stiff peaks form.
  19. Pipe whipped cream on top of the cheesecake.
  20. Garnish with marshmallow pumpkins and mini chocolate chips.
  21. Serve chilled and enjoy!

Notes

Keep the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen for longer storage.

  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 28g
  • Sodium: 300mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: Pumpkin Cheesecake, OREO, Fall Dessert, Holiday Baking, Pumpkin Spice

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