Pumpkin OREO Cheesecake
This Pumpkin OREO Cheesecake is the perfect fall dessert, combining the rich flavors of creamy cheesecake, spiced pumpkin, and a crunchy OREO crust. Topped with chocolate ganache, whipped cream swirls, and cute pumpkin marshmallow decorations, its a showstopper for any occasion!
Ingredients:
For the OREO Crust:
3 cups 375g OREO cookie crumbs
4 tbsp unsalted butter, melted 杻
For the Cheesecake Batter:
24 oz 675g cream cheese, softened 燎
3 tbsp all-purpose flour
1/4 cup 60 ml sour cream
4 eggs 讀
1/2 cup 100g granulated sugar
1/4 cup 50g brown sugar
15 oz can 425g pumpkin puree
3 tsp vanilla extract
2 tsp ground cinnamon
2 tsp pumpkin spice 療
1/3 cup OREO cookie filling scrape from crust
1 cup 170g mini chocolate chips
For the Chocolate Whipped Cream:
3/4 cup 75g powdered sugar
1/3 cup 35g cocoa powder
1 1/4 cups 300ml heavy cream 拏
For the Ganache Drip:
1/2 cup 150ml heavy cream 拏
4 oz 125g dark chocolate
For Decoration:
Marshmallow pumpkins
Mini chocolate chips
Instructions:
Step 1: Make the OREO Crust
1 Preheat your oven to 350F 175C.
2 Separate the OREO cookies from their filling. Use a food processor to pulse the cookies until fine crumbs form. Add the melted butter and pulse until combined.
3 Press the cookie mixture into the bottom and 1/2 inch up the sides of an 8 or 9-inch springform pan.
4 Bake for 10 minutes, then let it cool on a wire rack. Change the oven temperature to 300F 150C and heat water for a water bath.
Step 2: Make the Cheesecake Batter
5 In a large bowl, mix cream cheese, flour, cinnamon, and pumpkin spice at low speed until smooth, about 4 minutes.
6 Add the OREO cookie filling, sugar, brown sugar, and sour cream. Mix until incorporated.
7 Add pumpkin puree and vanilla extract, and continue mixing.
8 Add the eggs one at a time, mixing until smooth. Lastly, stir in the mini chocolate chips.
Step 3: Assemble and Bake
9 Pour the cheesecake batter into the cooled crust and spread it out evenly.
Wrap the pan in aluminum foil to prevent water from seeping in, then place the cheesecake in a water bath.
11 Bake at 300F 150C for about 70 minutes until the center is set.
12 Turn off the oven and let the cheesecake sit for 15 minutes without opening the oven door.
13 Gently loosen the cheesecake from the pan using a knife, then let it cool in the oven with the door slightly open for about 30 minutes.
14 Remove from the water bath and transfer the cheesecake to a wire rack. Let it cool at room temperature for 30 minutes before refrigerating for at least 4 hours.
Step 4: Make the Chocolate Ganache
15 In a heatproof bowl, bring the heavy cream to a simmer. Pour it over the dark chocolate and let it sit for 3 minutes.
16 Whisk the mixture until smooth and glossy. Let it cool to room temperature, then spread it over the chilled cheesecake. Smooth with a spatula and refrigerate for about 10 minutes to set.
Step 5: Make the Chocolate Whipped Cream
17 In a tall mixing bowl, combine powdered sugar, cocoa powder, and cold heavy cream. Whisk until stiff peaks form.
18 Pipe whipped cream swirls on top of the cheesecake.
Step 6: Decorate and Serve
19 Garnish with marshmallow pumpkins and mini chocolate chips.
20 Serve chilled and enjoy this pumpkin-packed cheesecake!
Enjoy this fall-inspired Pumpkin OREO Cheesecake with its rich flavors and creamy texture, perfect for Thanksgiving or any autumn celebration!