Description
Pumpkin OREO Cheesecake
Ingredients:
24 OREO cookies (16 crushed for the crust, 8 for topping)
4 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1 cup pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Whipped cream (optional for garnish)
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
Crush 16 OREO cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of the pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat cream cheese until smooth and creamy. Add pumpkin puree, granulated sugar, brown sugar, and vanilla extract. Mix until fully combined.
Add eggs, one at a time, mixing on low speed after each addition.
Stir in sour cream, cinnamon, nutmeg, and cloves. Mix until smooth.
Pour the cheesecake mixture over the prepared crust. Smooth the top with a spatula.
Place the pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 60-70 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool inside for 1 hour.
Refrigerate for at least 4 hours, or overnight, before serving.
Before serving, top with crumbled OREOs and a dollop of whipped cream if desired.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 5 hours (including cooling)
Kcal: 390 kcal | Servings: 8 servings
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