Pumpkin OREO Cheesecake
If you’re looking for a dessert that’s perfect for fall gatherings, look no further than this Pumpkin OREO Cheesecake! Combining the warm flavors of pumpkin and spices with the beloved chocolatey crunch of OREO cookies, this cheesecake is a delightful treat that everyone will enjoy.
Why make this recipe?
This recipe stands out because it’s simple to make and brings together two beloved flavors: pumpkin and OREO. Whether you’re celebrating a holiday or just want a cozy dessert, this cheesecake fits the bill. Plus, it can be baked or made no-bake, giving you flexibility depending on your time and preference.
How to prepare Pumpkin OREO Cheesecake
Ingredients:
- 20 Oreo cookies 🍪
- 4 tablespoons melted butter 🧈
- 450 g cream cheese (at room temperature) 🧀
- 3/4 cup (150 g) powdered sugar 🥄
- 1 cup (240 g) pumpkin puree 🎃
- 2 large eggs (for the baked version) 🥚
- 1 teaspoon vanilla extract 🍦
- 1 teaspoon cinnamon 🌟
- 1/2 teaspoon ginger 🌿
- 1/4 teaspoon cloves (optional) 🌰
- 1 cup whipped cream (for the no-bake version) 🍦
- 6–8 OREO cookies (coarsely chopped, to mix into the filling) 🍪
- 1 cup whipped cream or whipped topping (for garnish) 🍦
- OREO pieces and cinnamon (for garnish) 🍪🌟
Instructions:
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Prepare the crust: Preheat your oven to 350°F (175°C) or skip this step if you are making the no-bake version. Crush 20 OREO cookies in a food processor until fine. Mix with melted butter and press this mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool. 🍪🔥
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Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar, pumpkin puree, eggs (if using), vanilla extract, cinnamon, ginger, and cloves. Mix until well combined. 🍧🎃
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Add chopped OREOs: Fold in the coarsely chopped OREO cookies into the filling. 🍪
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Bake (for baked version): Pour the filling over the cooled crust and bake for 50-60 minutes until the center is set yet slightly jiggly. Let it cool in the oven with the door cracked open for about an hour. Then, refrigerate for at least 4 hours or overnight. If you’re making the no-bake version, pour the filling into the crust and refrigerate until firm, about 4–6 hours. ⏳
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Garnish: Once set, top with whipped cream and sprinkle OREO pieces and cinnamon for decoration before serving. 🍦🎉
How to serve Pumpkin OREO Cheesecake
Slice the cheesecake into pieces and serve chilled. Enjoy it as is, or with a dollop of whipped cream on top for extra indulgence! 🎂🍦
How to store Pumpkin OREO Cheesecake
Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. If the cheesecake was made with eggs and baked, it’s best to consume it within this timeframe to keep it fresh and delicious! 🥡
Tips for preparing Pumpkin OREO Cheesecake
- Make sure your cream cheese is at room temperature to ensure a smooth filling.
- For a smoother texture, beat the filling ingredients just until combined; overmixing can create cracks in the cheesecake.
- If you want a stronger spice flavor, feel free to increase the cinnamon, ginger, or add nutmeg!
Variations (if applicable)
- No-bake version: Use whipped cream to stabilize the filling instead of eggs.
- Different crust options: Substitute the OREO crust with a graham cracker or gingersnap crust for a different twist!
- Add toppings: Top with caramel sauce or chocolate drizzle for added sweetness.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree, but make sure it’s well-cooked and blended to a smooth consistency.
Can I make this cheesecake gluten-free?
Yes! Use gluten-free OREO cookies for the crust and filling.
How do I know when my cheesecake is done baking?
The edges should be set and the center will still have a slight jiggle. It will continue to firm up as it cools!
Now get ready to impress your friends and family with this delicious Pumpkin OREO Cheesecake! 🎃🍰