Pumpkin Spice Oreo Cheesecake: A decadent cheesecake recipe blending sweet tooth favorites pumpkin spice, caramel and Oreos. With pumpkin spice Oreos baked into the cheesecake and a caramel drizzle topping, this will certainly become a holiday tradition.
Let me just start off by saying. O.M.G. And thank you Nabisco, for your kindly addition to the everything-ever-should-be-pumpkin-spice movement. When I saw Oreo hopped on the pumpkin spice bandwagon with these seasonal heaven cookies, I had to start plotting the perfect Thanksgiving dessert.
Thus, the pumpkin spice Oreo cheesecake was born.
This creation is a blend of my very favorite oreo cheesecake and a pumpkin cheesecake. And the outcome was like the edible version of Autumn. And if you haven’t heard, I freaking love Autumn! So much so that I figured out how to eat it.
Now before I give you guys the secret recipe, I will add a wee little disclaimer. And that is that these Oreos are hard to find. They were sold out nearly everywhere. But fear not, because at a teeny little *cough* $6 markup you can have these cookies when your local Targets and Walmarts fail you.
But if you can’t find the pumpkin spice Oreos, or just can’t stomach spending 9$ on a package of cookies, there are a million pumpkin spice knockoff cookies you can use as a substitute. I have seen several variations at Whole Foods or Trader Joe’s which are probably healthier anyway, so I guess that’s cool if you care about preserving calories while eating cake. (I personally like to go big or go home.)
Anyway. The recipe we’ve been anxiously awaiting:
- 46 Divided Pumpkin Spice Oreo Cookies
- ⅓ Cup Melted Butter
- (Optional) 3 Dashes of Pumpkin Pie Spice (which is simply the efficient blend of cinnamon, ginger, nutmeg, allspice and cloves)
- 4 8 ounce packages of cream cheese
- 1 ½ cup of sugar
- 3 large eggs
- 1 15oz can of pumpkin puree (also known as pure pumpkin)
- 1 cup of whipping cream
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ½ tsp allspice
- ¼ tsp cloves
- 5 coarsely crushed Oreos
- Caramel Drizzle
- Cinnamon Sticks
- Preheat oven to 350°. Wrap double layer of heavy duty foil around the outside of the 10 in pan.
- Combine 26 cookies and optional pumpkin spice in food processor and blend into fine crumbs.
- Mix crumbs with the melted butter and press onto bottom and up the side of 10 in springform pan.
- Bake crust about 7-10 minutes. Let cool while you prepare the filling.
- Coarsely chop ten more cookies and set to side.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs one at a time, mixing at a low speed, until just blended. Stir in ten chopped cookies. Pour into prepared crust.
- Place springform pan on a large roasting pan.
- Bake about 90 minutes until slightly puffed and softly set.
- Transfer pan to rack to cool. Then cover and refrigerate overnight.
- Using knife, cut around sides to loosen and then release the pan sides.
- Sprinkle remaining coarsely crumbled Oreos over top and then drizzle caramel according to your preference. Garnish with cinnamon sticks.
Lauren is based in Atlanta, Georgia. In addition to writing here on Pursuit of Daydreams, Lauren’s daydreams consist of all forms of design: Graphic, Fashion, Web, Interior, Art. On any given day, she can be found preoccupied with at least one of the above. She is happiest with a bowl of ice cream in hand.