Description
Pumpkin OREO Cheesecake
Ingredients:
24 OREO cookies (16 crushed for the crust, 8 for topping)
4 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1 cup pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Whipped cream (optional for garnish)
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
Crush 16 OREO cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of the pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat cream cheese until smooth and creamy. Add pumpkin puree, granulated sugar, brown sugar, and vanilla extract. Mix until fully combined.
Add eggs, one at a time, mixing on low speed after each addition.
Stir in sour cream, cinnamon, nutmeg, and cloves. Mix until smooth.
Pour the cheesecake mixture over the prepared crust. Smooth the top with a spatula.
Place the pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 60-70 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool inside for 1 hour.
Refrigerate for at least 4 hours, or overnight, before serving.
Before serving, top with crumbled OREOs and a dollop of whipped cream if desired.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 5 hours (including cooling)
Kcal: 390 kcal | Servings: 8 servings
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Step-by-Step Guide
Follow these detailed instructions for a perfect cheesecake. Start by ensuring all ingredients, especially the cream cheese, are at room temperature for a smooth filling. Use a food processor to create fine, even OREO crumbs for the crust. When pressing the crust into the pan, use the bottom of a glass to create a firm, compact base. For the filling, scrape down the bowl sides frequently to ensure no lumps remain. The water bath is crucial; wrap the bottom of your springform pan tightly with heavy-duty aluminum foil to prevent water seepage. Check for doneness at 60 minutes—the edges should be puffed and set, while the center moves as a single, gentle mass when jiggled.
Serving Suggestions
Serve chilled slices on individual plates. For an elegant presentation, drizzle each slice with caramel or chocolate sauce. A sprinkle of extra cinnamon or a few toasted pecans adds wonderful texture and flavor contrast. Pair with a cup of strong coffee or a glass of dessert wine. For a festive touch during the holidays, garnish with a small cinnamon stick or a dusting of powdered sugar.
How-to Summary
Create a crust from crushed OREOs and butter, then chill. Blend cream cheese, pumpkin, sugars, and spices until smooth. Incorporate eggs and sour cream. Pour filling over the crust and bake in a water bath at 325°F for 60-70 minutes. Cool gradually in the oven, then chill thoroughly before garnishing with OREO pieces and whipped cream.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree? No, pumpkin pie filling contains added sugars and spices which will throw off the flavor and sweetness of this recipe. Always use 100% pure pumpkin puree.
How do I prevent cracks in my cheesecake? Avoid overmixing after adding the eggs, as this incorporates too much air. The gradual cooling in the turned-off oven is the most critical step to prevent sudden temperature changes that cause cracking.
Can I make this cheesecake ahead of time? Absolutely. This cheesecake tastes even better the next day. Bake and chill it completely, then cover tightly and store in the refrigerator for up to 3 days before serving.
Do I have to use a water bath? While it requires extra effort, the water bath (bain-marie) is essential for gentle, even heating and is the best method to achieve the classic creamy texture without cracks.
Can I freeze leftovers? Yes. Wrap individual slices or the whole cheesecake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling.
- Overbaking; the center should still jiggle slightly when removed from the oven.
- Opening the oven door during baking, which causes temperature fluctuations and cracks.
- Skipping the gradual cooling step and moving the hot cheesecake directly to the fridge.
- Not sealing the springform pan properly for the water bath, resulting in a soggy crust.
Conclusion
This Pumpkin OREO Cheesecake masterfully combines the cozy flavors of autumn with a beloved cookie, creating a show-stopping dessert. By following the detailed steps, avoiding common pitfalls, and allowing ample time for chilling, you are guaranteed a decadent, creamy, and crack-free cheesecake. It’s the perfect centerpiece for any fall gathering or holiday feast, sure to earn rave reviews and recipe requests from everyone at your table.