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Pumpkin OREO Cheesecake

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

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

Find it online: https://sweettreatsrecipes.com/pumpkin-oreo-cheesecake-2/