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Home » Cake » Cheesecake » Oreo Pumpkin Cheesecake

Oreo Pumpkin Cheesecake

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delicious oreo pumpkin cheesecake

Since Thanksgiving is around the corner and I’m not a big fan of pumpkin, I decided to put my favorite cookie and some pumpkin together to make Oreo Pumpkin Cheesecake!  I was pleasantly surprised by the texture and the taste of the cheesecake, I hope you will too!  What’s your favorite cookie?

mini oreo pumpkin cheesecake with whipped cream

Do you like Oreos?  Well, I love Oreos!  It is a cookie I can eat any time of the day including breakfast.  I don’t know why, but I have always enjoyed having four Oreos and a cup full of soy milk.

Tips and Tricks for Making This Oreo Pumpkin Cheesecake Recipe: 

  • For a more festive look, top with whipped cream and drizzle with caramel sauce before serving.
  • If you do not have crushed Oreos on hand, you can crush the whole Oreos and use a food processor.
  • When you can, always use a bain-marie or water bath when baking this Oreo Pumpkin Cheesecake recipe. It helps in making the cheesecake have a soft and creamy texture because it is the steam which makes the texture of the cheesecake softer after baking.

How to Make this Oreo Pumpkin Cheesecake Recipe:

Gather the ingredients for this Oreo Pumpkin Cheesecake:

  • cream cheese, softened (12oz)
  • sugar
  • 1 egg
  • canned pumpkin
  • vanilla extract
  • cinnamon
  • Oreos, crushed
  • butter

ingredients for oreo pumpkin cheesecake

Once the ingredients are all ready and you have preheated your oven to 350 degrees F, let’s begin!

In a medium-sized bowl, add Oreos, butter, and mash till it is crumbly:

crushed oreos and butter mashed using a fork

Place 1 tablespoon of crushed oreo into the mini cheesecake pan:

putting crushed oreos on the baking tin pan

The Oreo crust should be properly pressed so it would not fall off when you take it off the pan. I used a gallon lid in doing this:

pressing the oreo crust using a gallon lid

In a large bowl beat cream cheese until it has no lumps, add sugar and continue mixing:

mixing sugar and creamcheese

Add egg, vanilla extract, pumpkin, and cinnamon and mix:

adding egg, pumpkin puree and cinnamon powder to the creamcheese mixture

Add to the pan and fill to the top:

ready to bake oreo pumpkin cheesecake

When you bake it, put the baking pan over a pan bain-marie, or simply known as water bath. Make sure the bottom of the baking pan does not touch the water in the other pan:

bain marie used in baking the oreo pumpkin cheesecake

Bake for 15-20 minutes and allow it to sit for one hour before serving:

freshly baked oreo pumpkin cheesecake

Top with an Oreo and whipped topping and drizzle with caramel sauce. Yummers!

delicious oreo pumpkin cheesecake topped with whipped cream and caramel sauce

Frequently Asked Questions for the Oreo Pumpkin Cheesecake Recipe:

Q: Can I use melted butter for the Oreo crust?

A: Yes you can use that. In this recipe, I used softened butter and mashed it together with the crushed Oreos.

Q: I want more texture in the Oreo Pumpkin Cheesecake. Can I mix in some crushed Oreos in the batter?

A: Yes, for sure! You can add a bit if crushed Oreos to the batter.


Here are more of Oreo and Thanksgiving dessert you can make:

  • Chocolate Chip Cheesecake
  • Snickers Oreo Cheesecake
  • Oreo Waffles
  • Vegan Pumpkin Pie
  • Pumpkin Dump Cake
  • BEST Salted Caramel Bundt Cake
  • Mini Salted Caramel Cheesecake
Print

Oreo Pumpkin Cheesecake

delicious oreo pumpkin cheesecake

★★★★★

5 from 2 reviews

A delicious dessert made with pumpkin puree and Oreos – Oreo Pumpkin Cheesecake perfect for you Fall and Thanksgiving party!

  • Author: Lainey
Scale

Ingredients

  • 1 1/2 packages cream cheese, soften (12oz)
  • 1 cup sugar
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup oreos, crushed
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium sized bowl, add oreos, butter and mash till it is crumbly and place 1 tablespoon of crushed oreo into the mini cheesecake pan.
  3. In a large bowl beat cream cheese until it has not lumps, add sugar and continue mixing. Add egg, vanilla extract, pumpkin, and cinnamon and mix. Add to the pan and fill to the top.
  4. Bake for 15-20 minutes and allow it to sit for one hour before serving.

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Category: Cake, Cheesecake, Desserts

Comments

  1. Sky says

    October 24, 2014 at 12:35 pm

    Hi! Thanks for sharing awesome video and recipe! I will definitely try this cute mini pumpkin cheesecake 🙂
    I have a question thou.. I have an allergy to cinnamon. Can I leave it out? Or can I use a substitution? Like substituting coco powder for cinnamon?

    Reply
    • Lainey says

      November 9, 2014 at 8:51 pm

      Hi Sky,
      Thank you so much for the sweet words! Fantastic, please let me know how it turns out for you and yes, you can leave out the cinnamon.
      xxLainey

      Reply
  2. Anonymous says

    September 27, 2016 at 8:25 pm

    Yo Lainey! How da hell do I take the damn cheesecakes out of the pan?! They stickin

    Reply
    • Lainey says

      September 28, 2016 at 6:09 am

      I used non-stick pan… I hope you did too! :)xx

      Reply
  3. Bonnie says

    November 13, 2018 at 6:35 pm

    Awesome recipe! Yumminess and goodness in one!

    ★★★★★

    Reply
    • Lainey says

      July 16, 2019 at 3:19 pm

      Thank you so much for your appreciation, Bonnie!

      ★★★★★

      Reply
  4. Leigh says

    November 26, 2020 at 5:38 am

    How long do you think these would bake as minis? I think they will go a long way if I do mini cupcake size!

    Reply
    • Lainey says

      November 26, 2020 at 6:21 am

      Hi Leigh, honestly, I’ve never tried it. But I would check it at 9 minutes to see if it’s finished baking.

      Reply

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Lainey created Simply Bakings to share fun, creative, and simple recipes for all ages.

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