This easy pumpkin cheesecake has a gingerbread oreo cookie crust that everyone will love.
Fall is here and it's my absolute favorite season. It was a much more autumn-like experience in North Carolina and Virginia than here in Cali.
Ingredients: Gingerbread Oreos (if you can find them), pumpkin puree, 2 - packages cream cheese, eggs, vanilla extract, pumpkin pie spice, cinnamon and brown sugar.
You will also need granulated sugar and caramel syrup which are not pictured. Those were additional add in's that I came up with along the way. I have added them to the full recipe at the end of the post.
Preheat oven to 350 degrees. Using a food processor or mini chopper grind up the Oreo cookies (including the filling) until finely chopped (reserve 1/2 for the topping).
Press the remaining crushed cookies onto the bottom and halfway up the sides of a 8 inch spring form pan. Bake crust for 5 minutes. Remove from oven and set aside.
With an electric mixer or a kitchen aide using the blender attachment. Beat cream cheese and both sugars on low speed until fluffy and the sugars are combined. Add the pumpkin, vanilla, salt and spices. Add the eggs, one at a time, mixing well after each one. Pour the filling evenly into the prepared crust.
Preheat oven to 350 degrees. Using a food processor or mini chopper grind up the Oreo cookies (including the filling) until finely chopped (reserve 1/2 for the topping).
Press the remaining crushed cookies onto the bottom and halfway up the sides of a 8 inch spring form pan. Bake crust for 5 minutes. Remove from oven and set aside.
With an electric mixer or a kitchen aide using the blender attachment. Beat cream cheese and both sugars on low speed until fluffy and the sugars are combined. Add the pumpkin, vanilla, salt and spices. Add the eggs, one at a time, mixing well after each one. Pour the filling evenly into the prepared crust.
Bake for 50 minutes, just until the top is a bit brown. Turn off the oven and let the cheesecake sit in the oven for 1 1/2 hours. Remove from oven and refrigerate until firm (6 hours or overnight). Add the remaining crushed cookies on top of the cheesecake and drizzle with caramel syrup.
Ingredients:
1 - 15.25 oz package Gingerbread Oreos, crushed (reserve 1/2 cup for topping)
2 - 8 oz packages cream cheese
2/3 - cup packed brown sugar
1/4 - cup regular sugar
1 1/2 - cups solid packed pumpkin
1 - teaspoon vanilla extract
1/4 - teaspoon salt
1 - teaspoon pumpkin pie spice
1/4 - teaspoon ground cinnamon
2 - eggs, room temperature
caramel sundae syrup ( I used Smuckers)
Directions:
Preheat oven to 350 degrees. Using a food processor or mini chopper grind up the Oreo cookies (including the filling) until finely chopped (reserve 1/2 for the topping).
Press the remaining crushed cookies onto the bottom and halfway up the sides of a 8 inch spring form pan. Bake crust for 5 minutes. Remove from oven and set aside.
With an electric mixer or a kitchen aide using the blender attachment. Beat cream cheese and both sugars on low speed until fluffy and the sugars are combined.
Add the pumpkin, vanilla, salt and spices. Add the eggs, one at a time, mixing well after each one.
Pour the filling evenly into the prepared crust. Bake for 5o minutes, just until the top is a bit brown.
Remove cheesecake from oven and loosen the cake from the pan by running a knife around the inside edge between the crust and the pan. (This helps prevent cracking)
Return cheesecake to the oven and turn off oven. Let the cheesecake sit in the oven for 1 1/2 hours to cool down slowly (this prevents cracking in the middle of the cheesecake).
Remove from oven and refrigerate until firm 6 hours or preferably overnight, before serving.
Add the remaining crushed cookies on top of the cheesecake and drizzle with caramel syrup just before serving. Refrigerate leftovers.
If you are unable to find Gingerbread Oreo's you can substitute with gingersnaps or graham crackers. You will find my graham cracker crust recipe in this blog.
1 - 15.25 oz package Gingerbread Oreos, crushed (reserve 1/2 cup for topping)
2 - 8 oz packages cream cheese
2/3 - cup packed brown sugar
1/4 - cup regular sugar
1 1/2 - cups solid packed pumpkin
1 - teaspoon vanilla extract
1/4 - teaspoon salt
1 - teaspoon pumpkin pie spice
1/4 - teaspoon ground cinnamon
2 - eggs, room temperature
caramel sundae syrup ( I used Smuckers)
Directions:
Preheat oven to 350 degrees. Using a food processor or mini chopper grind up the Oreo cookies (including the filling) until finely chopped (reserve 1/2 for the topping).
Press the remaining crushed cookies onto the bottom and halfway up the sides of a 8 inch spring form pan. Bake crust for 5 minutes. Remove from oven and set aside.
With an electric mixer or a kitchen aide using the blender attachment. Beat cream cheese and both sugars on low speed until fluffy and the sugars are combined.
Add the pumpkin, vanilla, salt and spices. Add the eggs, one at a time, mixing well after each one.
Pour the filling evenly into the prepared crust. Bake for 5o minutes, just until the top is a bit brown.
Remove cheesecake from oven and loosen the cake from the pan by running a knife around the inside edge between the crust and the pan. (This helps prevent cracking)
Return cheesecake to the oven and turn off oven. Let the cheesecake sit in the oven for 1 1/2 hours to cool down slowly (this prevents cracking in the middle of the cheesecake).
Remove from oven and refrigerate until firm 6 hours or preferably overnight, before serving.
Add the remaining crushed cookies on top of the cheesecake and drizzle with caramel syrup just before serving. Refrigerate leftovers.
If you are unable to find Gingerbread Oreo's you can substitute with gingersnaps or graham crackers. You will find my graham cracker crust recipe in this blog.
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