Pumpkin cheesecake with an Oreo crust is a delightful dessert that combines the flavors of creamy cheesecake with the warm and comforting taste of pumpkin spice. The Oreo crust adds a delicious chocolatey element to the dessert. Here’s a recipe for a pumpkin cheesecake with an Oreo crust:

Pumpkin Cheesecake with Oreo Crust
Photo: omgchocolatedesserts.com

Ingredients Pumpkin Cheesecake :

For Oreo Crust:

  • 24 Oreos-finely crushed (crush whole Oreo with filling)
  • 1/4 cup melted butter

For Cheesecake Filling:

  • 24 ounce cream cheese-softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup pure pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg

For Topping:

  • 1 and 1/2 cups heavy cream
  • 3 tablespoons powdered sugar(or more to taste)
  • 6 oz. semi-sweet chocolate-chopped
  • 1/2 cup heavy cream
  • 1/3 cup chocolate chips-for garnish


  1. The bottom of the 8 or 9 inch springform pan should be lined with parchment paper, and the interior should be greased with nonstick cooking spray. Make sure the pan is well sealed so that no water can enter during baking by covering the outside of the pan with two pieces of aluminum foil and bringing the foil up the edges of the pan. (In order to avoid using foil, you can lay the springform pan in a little bigger pan before submerging it in water.))
  2. Set the oven to 350 degrees.
  3. Oreo cookie crumbs and melted butter should be combined before being pressed into the bottom of a springform pan and smoothed out to create an equal layer.
  4. Cream cheese and sugar should be smoothened out using an electric mixer on medium speed. Add eggs one at a time while reducing the speed to low.
  5. Mix in the sour cream, vanilla essence, and lemon juice until thoroughly combined.
  6. On top of the Oreo crust, spread 1 1/2 cups of cheesecake filling and smooth with a spatula. Place for 10 to 15 minutes in the freezer.
  7. Combine the remaining cheesecake filling with the pumpkin puree, cinnamon, nutmeg, and cloves. On top of the basic cheesecake filling, spread evenly.
  8. Place a springform pan inside a roasting pan, fill the roasting pan with boiling water to approximately one-fourth of the way, and bake for 55 to 65 minutes at 350 degrees, turning the pan once halfway through (until the cheesecake is set on the outside and still somewhat jiggly in the inside). Since I used an 8-inch springform pan, the cake needed to bake for approximately one hour and thirty minutes to set.
  9. After removing the springform pan from the water bath and let it to cool on a cooling rack, take off the aluminum foil and place it in the refrigerator (for at least 5 hours or overnight). Run a thin knife along the edge after it has totally cooled, then remove the springform pan ring.
  10. Until firm peaks form, beat 1 1/2 cups of heavy cream with the powdered sugar. On top of the pumpkin cheesecake, spoon 1 and a third cups of whipped cream; reserve the remaining for garnish. For 20 minutes, place the cake in the freezer.
  11. Stir add 1/2 cup chilled heavy cream after melting chopped chocolate in a double boiler until it is fully smooth and lump-free. When the ganache is completely cool, spread about 2/3 of it onto the cake to cover the entire heavy cream layer, then place the cake in the freezer for 5–10 minutes. If the ganache is warm, set aside to cool (be careful not to spread warm chocolate ganache over the whipped cream because the cream will begin to melt and blend with chocolate). Pour the remaining ganache over the cake, letting it drip over the side as you pour it. Let the cake set fully before decorating with heavy cream and chocolate chips.
  12. Keep the cake in the refrigerator.

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