Layered Oreo Pumpkin Cheesecake Recipe

This is a fantastic Oreo Pumpkin Cheesecake recipe that would make a perfect fall dessert. Layers of smooth pumpkin cheesecake, crushed Oreo cookies on the bottom and on the top, and a silky layer of spiced mascarpone frosting.

Oreo Pumpkin Cheesecake

First pumpkin dessert of the season! I couldn’t wait any longer. After hubs saw my list of fall desserts, he kept begging me to make this Pumpkin Oreo Cheesecake recipe. Pumpkin Cheesecake and Pumpkin Cheesecake Pie are his absolute favorite desserts and once he remembered their taste, he couldn’t wait any longer to try this new pumpkin dessert.

My little guy was also very excited about the start of the pumpkin season after he woke up to some pumpkin pancakes. The season hasn’t officially started but I like to bring put the pumpkin early. If I wasn’t afraid that they would get tired of all the pumpkin, I would make these recipes all year long.

I hope you’re ready for some pumpkin and apple recipes to start coming your way. There is a pumpkin patch getting set up right around the corner from my house and it’s both exciting and a little scary. I will have an endless supplies of pumpkin that’s close by. And, since this pumpkin patch has a little fun zone and a petting zoo, little man will never get out of there. “Yay” for pumpkin, “ouch” for my wallet.

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Layered Oreo Pumpkin Cheesecake Recipe

Layers of smooth pumpkin cheesecake, crushed Oreo cookies on the bottom and on the top, and a silky layer of spiced mascarpone frosting.

Course Dessert

Cuisine American

Keyword cheesecake, oreo, pumpkin

Prep Time 5 hours

Cook Time 1 hour 15 minutes

Total Time 6 hours 15 minutes

Servings 9 -inch cheesecake

Author Lyuba Brooke

Ingredients

• For Crust:
• 1½ cups graham cracker crumbs
• ¼ cup dark brown sugar
• 5 tbs 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 of 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 corn starch
• 1 tsp of cinnamon
• Frosting:
• 8 oz Mascarpone cheese
• 1 cup of heavy whipping cream
• 1/2 tsp vanilla extract
• 1/2 tsp pumpkin spice extract
• 1/3 cup of white granulated sugar
• 1/2 tsp cinnamon
• For Topping:
• 14-16 Oreo cookies finely chopped

Instructions

1. 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.)
2. Crust:
3. 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.
4. Spread crumb mixture in the bottom of the springform pan, evenly, pressing it over the bottom and half way up the sides.
5. Spread chopped Oreo cookies over the crust, evenly.
6. Cheesecake:
7. 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.
8. Add eggs, one at the time, beating after each addition.
9. Add pumpkin puree, vanilla extract, pumpkin spice extract, and sour cream, beat until incorporated. Scrape sides and bottom on the bowl.
10. 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.
11. Pour the cheesecake batter into the pan with crust, over the chopped cookies.
12. 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.
13. 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).
14. 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.)
15. Cool cheesecake for an hour and then place in the refrigerator. Refrigerate for about 4 hours before adding the frosting.
16. Frosting:
17. (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.
18. (Don't worry, granulated sugar will melt within 30 minutes or so and it will not be grainy.)
19. Frost the cold cheesecake all over the top.
20. Spread finely chopped Oreo cookies over the frosting.
21. You can serve the cheesecake right away or refrigerate until ready to serve.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

Check out these great cheesecake recipes:

Pumpkin Oreo Mini Cheesecakes from Inside BruCrew Life

Pumpkin Cheesecake Bars from A TrEAT Affair

Pumpkin Pie Cheesecake Dip from A Night Owl Blog

Pumpkin Cheesecake Banana Bread from Mom On Timeout

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Some More Cheesecake Recipes From Me:

Lemon Oreo Cheesecake

Layered Chocolate Espresso Cheesecake Dessert

Key Lime Pie Cheesecake