Layered Oreo Pumpkin Cheesecake Recipe
My husband keeps a running list of pumpkin desserts he wants every fall, and this one is always near the top of it. There are layers of spiced pumpkin cheesecake, crushed Oreo cookies, and a mascarpone frosting on top, so every slice has all that classic pumpkin pie spice along with the crunch and richness a cheesecake brings.
What I Love About My Layered Oreo Pumpkin Cheesecake
This cheesecake blends two of my favorite things to bake every fall: the crunchy, cookies-and-cream layers of my Oreo cheesecakes and the warm spice of a good pumpkin dessert.
- A crunchy Oreo layer, top and bottom. I press chopped Oreos into the crust, and once the frosting is on, there are even more crushed cookies over the top.
- A silky mascarpone frosting. I whip it with vanilla and cinnamon so it stays light enough to spread over a cold cheesecake without weighing it down.
- Real pumpkin flavor, not just spice on top. I use pure pumpkin puree and warm spices right in the batter, so the flavor comes through in every bite.
- A make-ahead dessert for busy holidays. You can bake and chill the cheesecake up to two days ahead, then add the frosting and Oreo topping right before serving.
- A crack-free top, no fuss involved. I bake it in a water bath, so the filling comes out smooth from edge to edge.
Key Ingredient Notes
- Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling, since the filling already has sugar and spices mixed in and it will throw off the balance of this cheesecake. You can use canned pumpkin puree or your own homemade pumpkin puree here.
- Pumpkin spice extract – This is a concentrated flavor extract, not the same as pumpkin pie spice mix, and it adds extra depth to the pumpkin flavor here.
- Cream cheese – Use full-fat, brick-style cream cheese, softened to room temperature, since cold cream cheese is the most common reason cheesecake batter turns out lumpy.
- Eggs – Let your eggs come to room temperature too, so they blend smoothly into the batter without leaving streaks.
- Cornstarch – I add cornstarch so the filling is firm enough to slice cleanly once it’s chilled, with no noticeable flour taste.
- Mascarpone cheese – This Italian cheese is softer and richer than cream cheese, and it whips into a light frosting that holds its shape once it’s chilled.
- Oreo cookies – Regular Oreos work best here. I crush some finely for the crust and topping, and leave a few pieces chunkier for extra crunch.
Leakproof Springform:
After testing a lot of different springform pans over the years, I’ve landed on a leakproof springform that holds up much better than the latch-closure kind. I’ve used it both with and without the foil wrap, and it’s made keeping water out of this cheesecake a lot easier.
How to Make Layered Oreo Pumpkin Cheesecake
- Prep the pan and oven. Preheat the oven to 325°F and wrap a 9-inch springform pan in two layers of heavy-duty foil, so the crust stays dry in the water bath.
- Mix the crust. Combine the graham cracker crumbs, cinnamon, and brown sugar, then stir in the melted butter, vanilla, and pumpkin spice extract until every crumb is coated.
- Press the crust and add Oreos. Press the crumb mixture into the bottom and partway up the sides of the pan, then scatter the chopped Oreos evenly over the top.
- Beat the cream cheese smooth. Beat the cream cheese on medium-high speed until smooth and fluffy, scraping the bowl well so the batter stays lump-free from the start.
- Add the eggs one at a time. Beat in each egg just until it disappears into the batter. Overbeating here pulls in extra air, and that’s what can crack the top later.
- Blend in the pumpkin and spices. Add the pumpkin puree, vanilla, pumpkin spice extract, and sour cream, scrape the bowl again, then lower the speed and mix in the sugar, cinnamon, and cornstarch.
- Pour and bake in a water bath. Pour the batter over the Oreo layer, set the springform pan inside a larger roasting pan, and add hot water halfway up the sides before baking for 70 to 75 minutes.
- Cool it down slowly. Turn off the oven, crack the door, and let the cheesecake sit for about 5 minutes before taking it out. A sudden temperature change is the main reason a cheesecake cracks.
- Chill before frosting. Let it cool on the counter for 10 minutes, then refrigerate it for at least 4 hours, until the filling is fully cold and ready for the mascarpone frosting.
- Whip the mascarpone frosting. Beat the mascarpone, heavy cream, vanilla, and cinnamon on low speed first, then gradually raise the speed and stream in the sugar. Stop as soon as soft peaks form, since mascarpone firms up fast once it’s whipped.
- Frost and finish. Spread the frosting over the cold cheesecake, then top it with the remaining crushed Oreo cookies.
How to Tell When This Pumpkin Cheesecake Is Done Baking
Cheesecake doesn’t give you a clean visual cue like a cake does, so I rely on the jiggle test: I gently nudge the pan around the 70-minute mark, and the outer 2 to 3 inches should look set while just the center still jiggles slightly, not liquid.
You want the center fully set and not glossy or wet. Pull it too early and the center will look sunken once it cools. Leave it too long and the cheesecake can crack and be dense.
How to Store and Freeze Layered Oreo Pumpkin Cheesecake
- Store: in the refrigerator, covered airtight, for up to 5 days. Keep it in an airtight container or covered well with plastic wrap so it doesn’t pick up any fridge odors, bacteria, or dry out.
- Freeze: the plain baked cheesecake, without the frosting and Oreo topping, for up to 1 month. Freeze it uncovered on a plate or pan for a couple of hours first (set a timer), until the top firms up. Then, wrap it tightly in plastic wrap and a layer of foil so nothing sticks to the surface.
- Thaw it overnight in the refrigerator, then add the frosting and Oreo topping once it’s fully thawed.
Layered Oreo Pumpkin Cheesecake Recipe FAQs
What size pan works best for layered Oreo pumpkin cheesecake?
I use a 9-inch springform pan with sides at least 2¾ inches tall, since a shallow 9×2-inch cake pan doesn’t hold all the crust, filling, and topping layers and won’t release the sides the way a springform does.
How do I keep water from leaking into my Oreo pumpkin cheesecake while it bakes?
I wrap the pan in two layers of heavy-duty foil, each one a single large sheet to limit seams, and if water still seeps in, a wide silicone baking sling or a slow-cooker liner works as a backup on the outside. There are also several leak-proof spring form pans now available on the market.
What if my Oreo pumpkin cheesecake cracks on top?
A crack in the filling won’t affect how it tastes, and once you add the mascarpone frosting and crushed Oreos on top, you won’t see it at all.
How far in advance should I make layered Oreo pumpkin cheesecake?
Bake and chill the plain cheesecake up to 2 days before serving, then add the frosting and Oreo topping the day I plan to serve it, so the cookies stay crisp.
You can also add the frosting up to 2 days before, just not the crushed cookies, and cover air-tight when refrigerating.
More Recipes From Me
- Chocolate Pumpkin Cheesecake
- Creme Brulee Pumpkin Cheesecake
- Pecan Caramel Pumpkin Cheesecake
- Pumpkin Cheesecake Pie
- Mini Pumpkin Cheesecake Pies
- Lemon Oreo Cheesecake
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Layered Oreo Pumpkin Cheesecake Recipe
My husband keeps a running list of pumpkin desserts he wants every fall, and this one is always near the top of it. There are layers of spiced pumpkin cheesecake, crushed Oreo cookies, and a mascarpone frosting on top, so every slice has all that classic pumpkin pie spice along with the crunch and richness a cheesecake brings.
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Servings: 10
Calories: 667kcal
Ingredients
For Crust:
- 1½ cups graham cracker crumbs
- ¼ cup dark brown sugar
- 5 tbs unsalted butter melted
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin spice extract
- 1/2 tsp cinnamon
- 10-12 Oreo cookies chopped
For Cheesecake:
- 3 8- oz cream cheese packs room temperature
- 1 cup pumpkin puree
- 3/4 cup white granulated sugar
- 2 Tbsp sour cream
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp pumpkin spice extract
- 1½ Tbsp cornstarch
- 1 tsp ground cinnamon
Frosting:
- 8 oz Mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin spice extract
- 1/3 cup white granulated sugar
- 1/2 tsp ground cinnamon
For Topping:
- 14-16 Oreo cookies finely chopped
Instructions
- Preheat the oven to 325℉ degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides.)
Crust:
- In a small bowl, combine graham cracker crumbs, cinnamon, and brown sugar, mix very well. Add melted butter, vanilla extract, and pumpkin spice extract, mix until all evenly incorporated.
- Spread crumb mixture in the bottom of the springform pan, evenly, pressing it over the bottom and half way up the sides.
- Spread chopped Oreo cookies over the crust, evenly.
Cheesecake:
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
- Add eggs, one at the time, beating after each addition.
- Add pumpkin puree, vanilla extract, pumpkin spice extract, and sour cream, beat until incorporated. Scrape sides and bottom on the bowl.
- Lower speed and add sugar, cinnamon and corn starch. Make sure that all ingredients are well combined. Scrape sides and bottom on the bowl and beat for a few more seconds, until all smooth.
- Pour the cheesecake batter into the pan with crust, over the chopped cookies.
- Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
- Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 5 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
- Let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
- Cool cheesecake for an hour and then place in the refrigerator. Refrigerate for about 4 hours before adding the frosting.
Frosting:
- (Use whisk attachment for frosting.) In a bowl of an electric mixer, add mascarpone cheese, heavy whipping cream, cinnamon, pumpkin spice extract, and vanilla extract. Start on low speed to mix the ingredients and gradually increase the speed over a few seconds to medium-high. Slowly pour in the sugar as the mixture thickens while mixing. Do no walk away, this will be ready fast!Beat on medium-high speed until soft peaks form and gradually lower the speed, over a couple of seconds.
- (Don't worry, granulated sugar will melt within 30 minutes or so and it will not be grainy.)
- Frost the cold cheesecake all over the top.
- Spread finely chopped Oreo cookies over the frosting.
- You can serve the cheesecake right away or refrigerate until ready to serve.
Nutrition
Calories: 667kcal | Carbohydrates: 64g | Protein: 8g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 373mg | Potassium: 231mg | Fiber: 2g | Sugar: 44g | Vitamin A: 5138IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 5mg
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Categories:
Cheesecake Recipes, Dessert Recipes, Fall Recipes, Pumpkin Recipes, Thanksgiving Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
How tall is your springform pan? Would a 9 x 2 inch round cake pan work?
Looks absolutely divine! I love those flavors so I’m sure this would be a knock-out!
Thank you, Ann! I’m patting myself on the back for this one 🙂
This looks amazing!
Thank you, Tasheena 🙂
Oh, my! Does it look wonderful! I can’t believe how versatile cheesecake is. Do you have a lot of friends and family? The reason I ask is I know there are 3 in your immediate family. Who gets to taste all of that delicious food?? My heavens, I suggest a recipe to hubby and he gives me “the look” like how many calories does it have in it and who’s going to eat it?? So for the really good stuff I have to wait until we’re getting together with family. On a serious note, I hope your weather isn’t too bad. Hopefully the bad weather will soon pass. Have a great day!
Ah yes, I do make plenty of food. To answer your question, I sometimes give my husband left overs or bring them over to my family’s house. The weather wasn’t too bad here, just the famous Florida Tropical Storms! Have a lovely day, Marisa 🙂
Why in THEE heck have I never thought to do a pumpkin/oreo something? This looks absolutely incredible. You’ve got a winner here!
Thank you, Karly! I encourage you to try it 😉