Description
A delightful cheesecake combining pumpkin and 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
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- Separate the OREO cookies from their filling and pulse into crumbs with melted butter. Press into the bottom and sides of a springform pan.
- Bake for 10 minutes and let cool. Change oven to 300°F (150°C) and prepare water bath.
- In a large bowl, mix cream cheese, flour, cinnamon, and pumpkin spice until smooth.
- Add OREO filling, sugars, and sour cream, mixing until incorporated.
- Add pumpkin puree and vanilla, then mix in eggs one at a time and finally stir in mini chocolate chips.
- Pour the batter into the cooled crust and wrap the pan in aluminum foil. Place in water bath and bake for about 70 minutes.
- Turn off the oven and let it cool for 15 minutes before slowly cooling for 30 minutes.
- Make chocolate ganache by pouring simmering heavy cream over dark chocolate, whisking until smooth.
- Spread ganache over cheesecake and chill for 10 minutes.
- For the whipped cream, combine powdered sugar, cocoa powder, and cold cream, whisk until stiff peaks form and pipe over cheesecake.
- Garnish with marshmallow pumpkins and mini chocolate chips. Serve chilled.
Notes
Let the cheesecake cool completely before refrigerating for the best texture. Can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pumpkin cheesecake, dessert, autumn flavors, holiday baking