Pumpkin OREO Cheesecake

This Pumpkin OREO Cheesecake combines the creamy richness of cheesecake with the warm flavors of fall and the irresistible crunch of OREO cookies. It’s a must-try dessert for autumn or Thanksgiving gatherings!

Ingredients

For the OREO Crust:

• 1 1/2 cups (150g) OREO cookie crumbs (about 12 cookies)
• 1/4 cup (50g) unsalted butter, melted

For the Pumpkin Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 cup (240ml) canned pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) heavy cream

For the Topping (Optional):

• Whipped cream
• Crushed OREO cookies
• Cinnamon sugar (optional for garnish)

Instructions

1. Prepare the OREO Crust:

• Preheat your oven to 325°F (160°C).
• In a medium bowl, combine OREO cookie crumbs with melted butter and mix until fully combined.
• Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
• Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Make the Pumpkin Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.
• Add the pumpkin puree and mix until well combined.
• Add eggs one at a time, mixing well after each addition.
• Stir in vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt.
• Mix in the sour cream and heavy cream until the mixture is smooth and well incorporated.

3. Assemble and Bake the Cheesecake:

• Pour the pumpkin cheesecake filling over the cooled OREO crust. Smooth the top with a spatula.
• Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven and leave the cheesecake inside for an additional 1 hour with the oven door slightly ajar. This helps prevent cracking.
• After the hour, remove the cheesecake from the oven and allow it to cool completely at room temperature.
• Refrigerate for at least 4 hours or overnight for the cheesecake to firm up fully.

4. Serve:

• Once the cheesecake is chilled and set, carefully remove it from the springform pan.
• Top with whipped cream, a sprinkle of crushed OREO cookies, and a dash of cinnamon sugar if desired.

Tips and Variations

• For a smoother texture: Ensure your cream cheese is softened before mixing to avoid lumps.
• Make it extra indulgent: Add a layer of caramel sauce or chocolate ganache on top before serving.
• Decorate: Top with candied pecans or a drizzle of maple syrup for extra fall flavor.
• Storing: Keep the cheesecake covered in the refrigerator for up to 5 days, or freeze for longer storage.

Would you like suggestions for pairing this dessert with drinks or other fall-inspired treats?