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Pumpkin Cheesecake with Oreo Crust

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A rich and creamy pumpkin cheesecake with a decadent Oreo cookie crust, perfect for fall gatherings and holiday desserts.

Ingredients

Scale
  • 24 Oreo cookies, crushed
  • 5 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, mix crushed Oreos with melted butter. Press the mixture into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat the cream cheese until smooth. Add sugar and beat until combined.
  4. Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, cloves, salt, and flour. Mix until smooth and well combined.
  5. Pour the batter over the cooled crust and smooth the top.
  6. Bake for 60–70 minutes or until the center is set but still slightly jiggly.
  7. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
  8. Refrigerate for at least 4 hours or overnight before serving.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Let ingredients come to room temperature before mixing for best results.
  • Top with whipped cream or caramel sauce for extra indulgence.

Nutrition

Keywords: pumpkin cheesecake, oreo crust, fall dessert, Thanksgiving, holiday dessert

Find it online: https://recipesfoodeasy.com/pumpkin-cheesecake-with-oreo-crust/