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.