Short Description

Pumpkin Cheesecake with Oreo Crust is a rich and decadent dessert that blends the spiced warmth of pumpkin with the creamy elegance of cheesecake. Set atop a chocolatey Oreo cookie base, this layered treat is perfect for holiday gatherings or as a cozy fall indulgence.

Why You’ll Love This Recipe

Seasonal flavor at its best: The spiced pumpkin layer pairs beautifully with the smooth cheesecake filling.
Chocolatey crust: A classic Oreo crust adds a rich and crunchy contrast.
Make-ahead friendly: Perfect for preparing in advance for parties or family events.
Visually striking: The layered look is elegant and ideal for festive presentations.
Easy to adapt: Can be made as a full cake or into mini cheesecakes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Oreo Crust

24 Oreo cookies, finely crushed
¼ cup melted butter

For the Cheesecake Filling

24 oz cream cheese, softened
¾ cup sugar
3 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ cup sour cream
1 cup pumpkin puree
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

For the Topping (Optional)

1½ cups heavy whipping cream
3 tablespoons powdered sugar
6 oz semisweet chocolate
½ cup heavy cream (for ganache)
Additional whipped cream or chocolate chips for garnish

Directions

Prepare the crust:
Preheat oven to 350°F (175°C). Wrap the outside of a springform pan with two layers of aluminum foil. Line the bottom with parchment paper. Mix crushed Oreos with melted butter and press firmly into the bottom of the pan. Set aside.
Make the cheesecake base:
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in lemon juice, vanilla extract, and sour cream until well combined.
Layer the filling:
Spread about 1½ cups of the plain cheesecake batter over the crust and smooth the top. Place in the freezer for 10–15 minutes to firm up. Meanwhile, mix the pumpkin puree, cinnamon, nutmeg, and cloves into the remaining batter. Carefully spoon the pumpkin layer over the chilled plain layer and spread evenly.
Bake:
Place the springform pan inside a large roasting pan. Add hot water to the roasting pan until it reaches about 1 inch up the side of the cheesecake pan. Bake for 55–65 minutes or until the edges are set and the center is slightly jiggly.
Cool gradually:
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven, run a knife around the edge to loosen, and cool at room temperature for another 2 hours. Cover and refrigerate for at least 5 hours or overnight.
Prepare toppings (optional):
Whip heavy cream with powdered sugar until stiff peaks form. Spread over the chilled cheesecake. For ganache, heat ½ cup heavy cream until steaming and pour over chopped chocolate. Stir until smooth, cool slightly, then drizzle over the whipped cream.
Serve:
Carefully remove the cheesecake from the springform pan and transfer to a serving platter. Garnish as desired and slice with a clean, sharp knife.

Servings and Timing

Servings: 12 slices
Prep Time: 1 hour
Cook Time: 55–65 minutes
Cooling/Chilling Time: 7 hours (including chilling and cooling)
Total Time: Approximately 8 hours

Variations

Single-layer version: Mix the pumpkin and spices into the entire batter for a uniform flavor.
Crust alternatives: Use chocolate graham crackers or gingersnap cookies in place of Oreos.
Mini cheesecakes: Use muffin tins with paper liners and bake for 20–24 minutes.
No-bake topping: Omit ganache and serve with plain whipped cream for a lighter finish.
Swirled look: Gently swirl the pumpkin and plain cheesecake batters together for a marbled effect.

Storage/Reheating

Refrigeration: Store covered in the refrigerator for up to 5 days.
Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 2–3 months. Thaw in the refrigerator overnight before serving.
Reheating: This dessert is best served cold or at room temperature. Avoid reheating in the microwave to preserve texture.

FAQs

1. Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal for making a day in advance. Chill overnight and add toppings just before serving.

2. What size pan should I use?

An 8- or 9-inch springform pan works best. The 8-inch pan will yield a taller cheesecake and may require slightly longer baking.

3. How do I prevent cracks in the cheesecake?

Use a water bath, avoid overmixing, and let the cheesecake cool gradually in the oven with the door ajar.

4. Can I skip the water bath?

You can, but the water bath helps prevent cracks and ensures even baking. It’s highly recommended.

5. How do I know when the cheesecake is done?

The edges should be set, and the center should jiggle slightly when gently shaken.

6. Can I use low-fat cream cheese?

You can, but the texture may not be as rich and creamy. Full-fat cream cheese is recommended for best results.

7. What can I use instead of sour cream?

Plain Greek yogurt is a suitable substitute for sour cream in this recipe.

8. Can I use pumpkin pie filling instead of puree?

No. Pumpkin pie filling contains added sugar and spices, which can affect the flavor balance. Use pure pumpkin puree.

9. How long does it take to fully chill?

For best texture, chill for at least 5 hours. Overnight chilling is ideal.

10. Can I freeze individual slices?

Yes. Wrap each slice in plastic wrap and foil, then place in an airtight container or freezer bag.

Conclusion

Pumpkin Cheesecake with Oreo Crust is a showstopping dessert that combines rich fall flavors with a luscious, creamy texture and a bold chocolate base. It’s the perfect dessert for holidays, dinner parties, or a seasonal treat. Whether you serve it plain, topped with ganache, or adorned with whipped cream, it will surely become a favorite on your dessert table.