OREO Pumpkin Cheesecake

It is one of my favorite fall treats: Pumpkin Cheesecake. This one is special since it comes with an OREO crust and chocolate whipped cream swirls.

Creamy pumpkin cheesecake with a thin OREO crust and and a silky chocolate ganache.

Chocolate + Pumpkin = Genius dessert


A pumpkin cheesecake alone is already great, but in my opinion the addition of OREO cookies and chocolate chips brings this dessert to another level.

Add a silky chocolate ganache and some chocolate whipped cream swirls and you have a heavenly dessert. I would love if you give it a try and let me know how you liked it!


Read here my tips for a crackfree cheesecake every time!

Pumpkin OREO Cheesecake

Ingredients

For OREO crust:

3 cups (375g) OREO cookie crumbs

4 tbsp butter, melted


For the cheesecake batter:

24oz (675 g) cream cheese, softened

3 tbsp all-purpose flour

1/4 cup (60 ml) sour cream

4 eggs

1/2 cup (100 g) sugar

1/4 cup (50 g) brown sugar

15 oz can (425 g) pumpkin puree

3 tsp vanilla extract

2 tsp cinnamon

2 tsp pumpkin spice

1/3 cup OREO cookie filling

1 cup (170 g) mini chocolate chips


For the chocolate whipped cream

3/4 cups (75 g) powdered sugar

1/3 cup (35 g) cocoa powder

1 1/4 cups (300 ml) heavy cream


For the ganache drip:

1/2 cup (150 ml) heavy cream

4 oz (125 g) dark chocolate


Marshmallow pumpkins for decoration

Mini chocolate chips for decoration


INSTRUCTIONS

Step 1:

Preheat oven to 350 °F. To make the OREO cookie crust separate cookies from filling. Use a food processor and pulse cookies until fine crumbs form. Add melted butter and pulse until combined. Fill in prepared 8 or 9-inch springform pan. Press into bottom and 1/2 inch up the sides. Bake for 10 minutes. Let cool on a wire rack and change the oven temperature to 300 °F. Heat up some water for the water bath.

Step 2:

While the crust is baking make the cheesecake batter. Use a large mixing bowl and add cream cheese, flour, cinnamon and pumpkin spice. Mix it on the lowest setting of an electric mixer until it is smooth. This should take about 4 minutes. Add the OREO cookie filling from the cookies from the crust, white sugar, brown sugar and sour cream and mix it in. Then add pumpkin and vanilla and keep mixing it. Add the eggs and mix until smooth. The last step is to add chocolate chips and mix them in.

Step 3:

Fill in the cheesecake batter into the cooled crust and spread it with a spatula to cover the whole surface. Wrap the cake in aluminum foil to prevent water from entering. Place the cake in the oven in a water bath. Then bake at 300 °F for about 70 minutes. After baking turn off the oven without opening it and let the cheesecake cool in oven for about 15 minutes. Then cut around the edges of the cheesecake to loosen it from the pan and let the cake cool with a slightly open oven door for about 30 minutes. remove water bath and take out the cheesecake on a wire rack. Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.

Step 5:

Before serving the cheesecake make the chocolate ganache. Bring the heavy cream to a simmer and pour the hot cream over the chocolate in a heat proof bowl. Let it sit for 3 minutes, then whisk it until it comes together. It should have a smooth consistency but not be too runny. Let the ganache cool to almost room temperature while the cake is cooling in the fridge. Then add it on the top of the cheesecake and smooth it with a spatula. Let the cake chill in the fridge for about 10 minutes to help the ganache set.

Step 6:

In the meantime make the chocolate whipped cream. In a tall mixing bowl add powdered sugar, cocoa powder and very cold heavy cream. Whisk it with a hand mixer until stiff. Then fill it into a piping bag and pipe some whipped cream swirls on top of the cake. Decorate it with pumpkin marshmallows and mini chocolate chips.


Enjoy cold!

**Pro Tips**

  • To soften cream cheese very nicely fill hot water in a big heat safe bowl place the cream cheese packages into the bowl and let them soften for about 10 minutes. It will cream very nicely without mixing in too much air.

  • If the cheesecake has a layer of condense water on its top after cooling use a paper towel and dry it before adding the chocolate ganache layer.

 

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