Pumpkin OREO Cheesecake

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Delicious Pumpkin OREO Cheesecake with creamy filling and OREO crust

Pumpkin OREO Cheesecake

If you love autumn flavors and creamy desserts, Pumpkin OREO Cheesecake is a must-try. This delightful cheesecake combines the rich taste of pumpkin with the deliciousness of OREO cookies. Perfect for gatherings or cozy nights at home, this dessert will impress everyone.

Why Make This Recipe

Making Pumpkin OREO Cheesecake is a great choice for many reasons. First, it combines two popular flavors: creamy pumpkin and chocolatey OREO. Second, it’s perfect for fall holidays, family gatherings, or just a sweet treat for yourself. Plus, it’s a fun and creative way to enjoy classic cheesecake!

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
  • 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 (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. Add the melted butter and pulse until combined.
  3. Press the cookie mixture into the bottom and 1/2 inch up the sides of an 8 or 9-inch springform pan.
  4. 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
5. In a large bowl, mix cream cheese, flour, cinnamon, and pumpkin spice at low speed until smooth, about 4 minutes.
6. Add the OREO cookie filling, sugar, brown sugar, and sour cream. Mix until incorporated.
7. Add pumpkin puree and vanilla extract, and continue mixing.
8. Add the eggs one at a time, mixing until smooth. Lastly, stir in the mini chocolate chips.

Step 3: Assemble and Bake
9. Pour the cheesecake batter into the cooled crust and spread it out evenly.
10. Wrap the pan in aluminum foil to prevent water from seeping in, then place the cheesecake in a water bath.
11. Bake at 300°F (150°C) for about 70 minutes until the center is set.
12. Turn off the oven and let the cheesecake sit for 15 minutes without opening the oven door.
13. 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.
14. 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
15. In a heatproof bowl, bring the heavy cream to a simmer. Pour it over the dark chocolate and let it sit for 3 minutes.
16. 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
17. In a tall mixing bowl, combine powdered sugar, cocoa powder, and cold heavy cream. Whisk until stiff peaks form.
18. Pipe whipped cream swirls on top of the cheesecake.

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

How to Serve Pumpkin OREO Cheesecake

Pumpkin OREO Cheesecake is best served chilled. Cut it into slices, and you can add extra toppings like more chocolate chips or whipped cream if desired. This cheesecake will surely be a hit at any event!

How to Store Pumpkin OREO Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then foil before freezing.

Tips to Make Pumpkin OREO Cheesecake

  • Make sure the cream cheese is softened before mixing to avoid lumps.
  • Do not skip the water bath step as it helps keep the cheesecake moist and prevents cracks.
  • Let the cheesecake cool completely before refrigerating for the best texture.

Variation

Feel free to get creative! You can add nuts to the crust or top the cheesecake with caramel drizzle for added flavor. If you prefer a lighter version, consider using low-fat cream cheese or a sugar substitute.

FAQs

1. Can I use regular OREO cookies instead of the double-stuf?
Yes, regular OREO cookies will work just fine for the crust.

2. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, which makes it perfect for holiday gatherings.

3. What can I substitute for the sour cream?
You can use Greek yogurt as a substitute for sour cream to maintain the creamy texture.

Enjoy making and sharing this delicious Pumpkin OREO Cheesecake!

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