Pumpkin-Oreo Cheesecake

Ah, Halloween. Spooky Season. The perfect time to be the ghost-ess with the most-est. A time for costumes, candy, and the inevitable desire to eat all the treats. I decided to channel that energy into my baking this week and whipped up this Pumpkin-Oreo Cheesecake so I could have a dessert that looked the Halloween part. With a base of creamy cheesecake, a layer of pumpkin, and a generous swirl of Oreo, it’s not just giving spooky-vibes, but it’s pretty dang yummy too.

Despite what you may think, cheesecake is not a difficult dessert to throw together. You really just have to be careful not to over-bake it or cool it down too quickly and you’re good to go! This cheesecake and all of it’s orange and black layers and swirls was fun to throw together, and would make a super great addition to your Halloween parties this year.

If you have anymore questions, keep reading and get ready to bake up and slice into the most fun, yummy, and easy to whip up Halloween dessert I’ve got! Happy Baking!

With love,

Your Baker, Hannah

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Convinced it’s time for some Halloween Cheesecake? Here’s a grocery list of everything you’re gonna need!

Ingredients Needed for Pumpkin-Oreo Cheesecake:

• 48 Oreo Cookies

• Butter

• Cream Cheese

• Granulated Sugar

• Sour Cream

• Eggs

• Vanilla

• Pumpkin Puree

• Heavy Cream

• Halloween-Themed Sprinkles

(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)

Substitute Ingredients:

• Graham Cracker Crust: Swap Oreo crust for a graham cracker base.

• Greek Yogurt: Use Greek yogurt in place of sour cream.

• Low-fat Cream Cheese: For a lighter version, try using low-fat cream cheese.

What Tools Do You Need for Making Homemade Cheesecake?

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• Food processor (for cookie crumbs)

• Springform pan (9-inch deep dish)

• Electric hand mixer

• Large and medium mixing bowls

• Rubber spatula

• Knife or Fork (for swirling)

• Cooling rack

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Step-By-Step Summary for Baking Pumpkin-Oreo Cheesecake:

Start by making the Oreo crust by combining crushed Oreos with butter and baking it.

For the cheesecake layers, beat cream cheese, sugar, sour cream, and eggs until smooth.

Next, separate into three portions: one plain, one pumpkin-flavored, and one Oreo-swirl.

Layer these mixtures in the prepared crust, swirling the Oreo and pumpkin fillings for a marbled effect.

Repeat this layering process until you have used all of the filling.

Bake at a high heat to set, then reduce the temperature to complete baking. After cooling and chilling, top with whipped cream, Oreo halves, and sprinkles before serving.

Tips for Achieving a Perfectly Creamy Cheesecake:

• Room Temperature Ingredients: Ensure all ingredients, especially cream cheese, eggs, and sour cream, are at room temperature for a smooth batter.

• Avoid Over-Mixing: Over-mixing can incorporate too much air, leading to cracks and a denser texture.

How to Prevent Cheesecake from Cracking:

• Use a Water Bath: It provides moisture and prevents sudden temperature changes that cause cracks.

• Don't Overbake: The center should still jiggle slightly when done.

How to Freeze or Store Baked Cheesecake:

• Refrigeration: Store cheesecake covered in the fridge for up to 5 days.

• Freezing: Freeze the cheesecake without toppings by wrapping it tightly in plastic wrap, then foil, for up to 3 months. Thaw in the refrigerator overnight before serving.

Recipe for Pumpkin-Oreo Cheesecake:

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Pumpkin-Oreo Cheesecake

Yield: 8-12

Author: Hannah Eaton - Dear Old Bakehouse

Prep time: 30 MinCook time: 50 MinInactive time: 4 HourTotal time: 5 H & 20 M

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Ingredients

For the Crust:

• 30 Oreo Cookies
• 2 Tablespoons Melted Butter

For the Cheesecake:

• 3 (8 oz.) Blocks Room Temperature Cream Cheese
• 1 Cup Granulated Sugar + 1/2 Cup
• 8 oz. Sour Cream
• 3 Large Eggs
• 1 Tablespoon Vanilla
• 3/4 Cups Pumpkin Puree
• 12 Oreo Cookies, processed into crumbs( ~1 Cup of Crumbs)

For the Whipped Cream and Garnish:

• 6 Oreo Cookies (cut in half)
• 1 Cup Heavy Cream
• 1/4 Cup Granulated Sugar
• 1 Tablespoon Halloween-Themed Sprinkles (if desired)

Instructions

To Make the Crust:

1. Preheat your oven to 400 degrees F.
2. In a food processor, pulse Oreo cookies until fine crumbs form.
3. Once processed, combine the crumbs with the melted butter and press the mixture firmly into the bottom (and about 1/3 of the way up the sides) of a deep-dish 9-inch springform pan.
4. Once the crust is level, bake it for 10 minutes in your pre-heated oven, then set it aside to cool while you prepare the fillings.

To Make the Cheesecake and Swirls:

1. In a large mixing bowl, place your softened cream cheese and 1 cup of granulated sugar. Using an electric hand mixer, beat the mixture on medium speed until smooth and creamy, with no lumps remaining.
2. Once the cream cheese is smooth, add in your sour cream and mix until combined.
3. Next, add in your eggs one at a time, making sure to mix thoroughly after each egg to ensure it's fully incorporated into the batter.
4. Once the eggs are added, grab 2 medium mixing bowls, and place 1 1/2 cups of your cheesecake filling into each bowl.
5. To the first bowl, add your pumpkin puree, and remaining ½ cup of sugar. Stir gently until everything is well-combined and the mixture turns a beautiful pumpkin color. This will be your pumpkin cheesecake layer.
6. To the next bowl, fold in the 12 crushed Oreo cookies until they're evenly distributed throughout. Set this Oreo mixture aside to use for swirling later. Proceed to assembling your cheesecake.

To Assemble and Bake:

1. Take half of your plain cheesecake mixture and spread it evenly over the cooled Oreo crust, making sure it covers the bottom fully.
2. Next, carefully spoon half of the pumpkin cheesecake mixture over the plain layer, gently smoothing it out.
3. Now, drop spoonfuls of your Oreo swirl mixture across the pumpkin layer. Using a butter knife, gently swirl the Oreo mixture into the pumpkin cheesecake to create a marbled effect. Don’t over-swirl—just a few figure-eight motions should do the trick.
4. Once swirled, spread the remaining half of the plain cheesecake mixture evenly on top. Finally, repeat the swirling process using the rest of the pumpkin cheesecake and Oreo swirl, creating a beautiful marbled design on the top of the cheesecake.
5. Next, bake your cheesecake at 400°F for 10 minutes, then reduce the oven temperature to 350°F and continue baking for another 35-40 minutes, or until the center is just set and jiggles slightly when the pan is shaken. The edges should be lightly golden.
6. Once baked, transfer the cheesecake to a cooling rack and let it come to room temperature before refrigerating for at least 4 hours or overnight. Once chilled and fully set, release it from the springform pan.
7. Before serving, top the cheesecake with whipped cream, sprinkles, and the halved Oreo cookies arranged around the edge for a stunning finish. Slice, serve, and enjoy!

www.dearoldbakehouse.com

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