🎃 Pumpkin OREO Cheesecake: A Fall Dessert Dream 🍂
Indulge in the ultimate fusion of fall flavors and everyone’s favorite cookie with this Pumpkin OREO Cheesecake. With a creamy pumpkin-infused cheesecake filling, a crunchy OREO crust, and a topping of crumbled OREOs, this dessert is perfect for holiday gatherings or a cozy autumn evening treat.
Ingredients:
For the Crust:
- 16 OREO cookies, crushed
- 4 tablespoons unsalted butter, melted
For the Filling:
- 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
For the Topping:
- 8 OREO cookies, crumbled
- Whipped cream (optional for garnish)
Directions:
1. Prepare the Crust:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Crush 16 OREO cookies into fine crumbs. Mix with melted butter until evenly coated.
- Press the mixture firmly into the bottom of the springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
2. Make the Filling:
- In a large mixing bowl, beat the softened 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 to avoid overmixing.
- Stir in sour cream, cinnamon, nutmeg, and cloves, mixing until the batter is smooth and evenly spiced.
3. Assemble and Bake:
- Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
- Place the springform pan into a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
- Bake for 60-70 minutes, or until the edges are set, and the center is slightly jiggly.
4. Cool the Cheesecake:
- Turn off the oven and crack the door slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Remove from the oven, cover, and refrigerate for at least 4 hours or overnight until fully set.
5. Decorate and Serve:
- Before serving, top the cheesecake with crumbled OREOs and a dollop of whipped cream for added indulgence. Slice, serve, and enjoy!
Tips for Success:
- Prevent a soggy crust: Wrap the bottom of the springform pan in aluminum foil to keep water from the water bath out.
- Room temperature ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smoother batter.
- Chill thoroughly: Allow the cheesecake to chill overnight for the best texture and flavor.
Frequently Asked Questions:
Q: Can I use a different type of crust?
A: Yes! Graham crackers or ginger snap cookies can be used as alternatives to OREOs for a slightly different flavor profile.
Q: Is the water bath necessary?
A: While optional, a water bath ensures even baking and helps prevent cracks in the cheesecake.
Q: How long can I store this cheesecake?
A: Store the cheesecake in the refrigerator for up to 5 days in an airtight container. You can also freeze it for up to 2 months.
Common Mistakes and Solutions:
- Mistake 1: Cracked cheesecake.
Solution: Avoid overbaking, and let the cheesecake cool gradually in the oven. Use a water bath for even baking. - Mistake 2: Soggy crust.
Solution: Wrap the springform pan tightly with aluminum foil and press the crust firmly before chilling. - Mistake 3: Lumpy filling.
Solution: Use softened cream cheese and mix at low speed to ensure a smooth batter.
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