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Pumpkin Oreo Cheesecake - Creamy, Spiced, and Crowd-Pleasing

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 30 Oreo cookies (regular, not Double Stuf)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional, for extra crunch)
  • Pinch of salt
  • For the cheesecake filling: 24 ounces (3 blocks) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1/2 cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional, for more warmth)
  • 1/4 teaspoon fine sea salt
  • 10–12 Oreo cookies, coarsely chopped
  • For topping (optional but recommended): Lightly sweetened whipped cream
  • Extra crushed Oreos or chocolate shavings
  • Caramel drizzle (optional)
  • Equipment: 9-inch springform pan
  • Electric mixer (hand or stand)
  • Heavy-duty foil (if using a water bath)

Method
 

  1. Prep the pan and oven: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust: Pulse 30 Oreos in a food processor until fine crumbs form. Stir in melted butter, sugar (if using), and a pinch of salt. Press the mixture firmly into the bottom and 1–2 inches up the sides of the pan. Use the bottom of a glass to compact it.
  3. Par-bake the crust: Bake for 8–10 minutes, then let it cool while you make the filling. Lower the oven to 325°F (165°C).
  4. Beat the cream cheese and sugar: In a large bowl, beat softened cream cheese with sugar on medium speed until very smooth, about 2 minutes. Scrape the bowl well to avoid lumps.
  5. Add eggs: Beat in the eggs one at a time on low speed, just until combined. Don’t overmix—you’re trying to avoid extra air.
  6. Flavor the batter: Add pumpkin purée, sour cream, vanilla, spices, and salt. Mix on low until smooth and uniform. Scrape the bowl again.
  7. Fold in Oreos: Gently fold in the chopped Oreos with a spatula. Aim for even distribution without crushing them completely.
  8. Fill and bake: Pour the batter into the crust and smooth the top. Bake at 325°F for 55–70 minutes, until the edges are set and the center has a slight wobble. If the top is browning too fast, tent loosely with foil.
  9. Cool gradually: Turn off the oven, crack the door open, and let the cheesecake sit inside for 45–60 minutes. This helps prevent cracks.
  10. Chill: Remove, run a thin knife around the edge, and cool to room temp. Cover and chill at least 6 hours, preferably overnight.
  11. Finish and serve: Remove the ring, transfer to a serving plate, and top with whipped cream and crushed Oreos. Slice with a hot, clean knife for neat pieces.