Pumpkin Cheesecake with Oreo Crust

This Pumpkin Cheesecake with Oreo Crust is a rich, creamy dessert that perfectly combines the warm spices of fall with the irresistible crunch of a chocolatey Oreo base. It’s the ideal treat for Thanksgiving, Halloween, or any autumn gathering where you want to impress guests with a decadent homemade dessert.

Why You’ll Love This Recipe

This cheesecake is the ultimate fusion of two beloved flavors: spiced pumpkin and chocolate. The Oreo crust adds a delightful contrast in texture and flavor to the smooth, pumpkin-infused cheesecake filling. It’s baked to perfection and chilled to develop a firm yet creamy consistency. Whether you’re hosting a dinner party or enjoying a quiet night in, this dessert delivers comfort and elegance in every slice.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Oreo cookies

• Unsalted butter

• Cream cheese

• Granulated sugar

• Brown sugar

• Pumpkin purée

• Eggs

• Vanilla extract

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Ground cloves

• Salt

• All-purpose flour

directions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Crush the Oreo cookies into fine crumbs and combine with melted butter. Press this mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.

3. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and brown sugar, and mix until well combined.

4. Add the pumpkin purée and vanilla extract, and mix again.

5. Beat in the eggs one at a time, mixing well after each addition.

6. Add the cinnamon, nutmeg, ginger, cloves, salt, and flour. Mix until the batter is smooth and evenly blended.

7. Pour the batter over the cooled Oreo crust and smooth the top with a spatula.

8. Bake the cheesecake in a water bath for 60–70 minutes, or until the center is just set and slightly wobbly.

9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

10. Remove the cheesecake and let it come to room temperature, then refrigerate for at least 6 hours or overnight before serving.

Servings and timing

This recipe makes approximately 12 servings.
Prep time: 25 minutes
Cook time: 70 minutes
Cooling and chilling time: 7–8 hours total

Variations

• Gingersnap Crust: Substitute Oreos with gingersnap cookies for a spicier crust.

• Chocolate Swirl: Add melted chocolate into the batter and swirl for a marbled look.

• Mini Cheesecakes: Use a muffin tin for individual portions.

• Whipped Cream Topping: Add a layer of spiced whipped cream before serving.

• Nut Crust: Blend crushed pecans or walnuts with Oreos for a nuttier flavor profile.

storage/reheating

Store leftover cheesecake tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individual slices or the whole cheesecake in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This cheesecake is best enjoyed cold and does not require reheating.

FAQs

How do I prevent cracks in my cheesecake?

Use a water bath and avoid overbaking. Also, let the cheesecake cool gradually in the oven with the door cracked open.

Can I use store-bought pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin purée for best results.

Do I need to remove the cream from the Oreos before making the crust?

No, you can use the whole Oreo cookies including the cream filling.

Can I make this cheesecake ahead of time?

Yes, it’s even better when made a day in advance, as the flavors develop further after chilling.

Can I use low-fat cream cheese?

It’s possible, but the texture will be less rich and creamy. Full-fat cream cheese is recommended.

Why is my cheesecake batter lumpy?

Ensure all ingredients, especially the cream cheese, are at room temperature before mixing to achieve a smooth batter.

Can I skip the flour?

A small amount of flour helps stabilize the cheesecake, but you can use cornstarch as a substitute.

Should I cover the cheesecake while it’s chilling?

Yes, loosely cover it with plastic wrap or foil to prevent it from absorbing fridge odors.

What’s the best way to slice the cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped clean between each slice.

Can I add toppings like caramel or nuts?

Absolutely. Drizzling caramel sauce or sprinkling chopped pecans on top adds extra flavor and texture.

Conclusion

This Pumpkin Cheesecake with Oreo Crust is a show-stopping dessert that balances warmth, spice, and richness in every bite. With its luscious texture and striking flavor contrast, it’s bound to become a seasonal favorite. Whether served plain or dressed up with toppings, this cheesecake is a guaranteed crowd-pleaser.