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Pumpkin Oreos™ Cheesecake

Pumpkin Oreos™ Cheesecake

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Easy, custard cake full of rich pumpkin flavor.MORE+LESS-


-8 oz pkgs cream cheese, softened

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  • 1

    Preheat oven to 350° F Place cupcake liners in a muffin pan

  • 2

    Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again.

  • 3

    Place one whole Oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole Oreo into the top of the batter. Bake for 20-22 minutes.

  • 4

    Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and Oreo sprinkles before serving. Makes 24.

No nutrition information available for this recipe

Pumpkin Cheesecake

I haven’t made pumpkin cheesecake in ages, and since I bought so many pumpkin cans recently, I wanted to try new pumpkin recipes and cheesecake was at the top of my list. I tested some of my cheesecake recipes with different amounts of pumpkin. As always I was looking for the best pumpkin cheesecake recipe, or at least the best one for my family because I know exactly what they like. I wanted a prominent pumpkin flavor, but without overpowering the other flavors like the cheese and spices, so I didn’t use the whole can of pumpkin like in many other recipes. Also, the more pumpkin I added, the less creamy the cheesecake was, so I wanted the perfect balance of flavor and texture.

Why You’ll Love No-Bake Pumpkin Cheesecake:

  1. Texture– crunchy crust, light & creamy filling
  2. Flavor– cinnamon gingersnap crust and pumpkin spiced filling
  3. Ease– no water bath, no baking, no cheesecake cracks on top, no worries
  4. Convenience– save precious oven space for other dishes
  5. Make-ahead– filling sets and flavor tastes better

Kiersten Hickman/Eat This, Not That!

Bake the cheesecake for 50 minutes. I recommend checking it every 5 minutes starting at the 40-minute mark. If the cheesecake starts to crack, it means it's starting to over-bake, so you can start the cooling process. To cool the cheesecake, open the oven door and turn off the oven. Let it cool in the oven before removing it. A perfectly done cheesecake will actually be slightly jiggly in the middle (about a 2-3 inch circumference), and it will set just fine while cooling.

22 Easy Pumpkin Cheesecake Recipes to Make This Fall

You might as well call your kitchen "The Cheesecake Factory" from here on out.

Move over apple pie (for now): Pumpkin cheesecake is another delicious way to enjoy the spicy and sweet flavors of autumn. We've got pumpkin-flavored cheesecake bars, trifles, dips, and more.

Sure, this seems like a basic cheesecake . until you realize it's garnished with homemade pumpkin spice cookies. Yep, you heard that right.

If you happen to love fall and Oreo cookies more than anything in the world, then you need to take a bite of this chocolatey cheesecake.

Watch the video: Pumpkin Spice Oreo Review (May 2022).


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