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Home » Dessert » Cheesecake » Layered Oreo Pumpkin Cheesecake Recipe

Layered Oreo Pumpkin Cheesecake Recipe

Created: August 28, 2016 Updated: November 16, 2020 by lyuba 9 Comments

4.9K shares
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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.

Layered Oreo Pumpkin Cheesecake on a pie cutter

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.

Layered Oreo Pumpkin Cheesecake horizonal picture

MORE CHEESECAKE RECIPES TO TRY:

Sweet Potato Cheesecake

Apple Pie Cheesecake

Pumpkin Oreo Mini Cheesecakes from Inside BruCrew Life

Christmas Cheesecake

Pumpkin Pie Cheesecake Dip from A Night Owl Blog

Pumpkin Cheesecake Banana Bread from Mom On Timeout

Layered Oreo Pumpkin Cheesecake slice on a pie cutter with the rest of the pie in the background

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Layered Oreo Pumpkin Cheesecake on a black table as viewed close up

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.
Print SaveSaved! Rate
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

  • 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.

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.
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Layered Oreo Pumpkin Cheesecake

 

Layered Oreo Pumpkin Cheesecake with a slice missing

 

collage top photo Layered Oreo Pumpkin Cheesecake bottom photo a slice of cheesecake on a pie slicer

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

4.9K shares

Filed Under: Cheesecake, Dessert, Fall Recipes, Pumpkin, Thanksgiving Tagged With: frosting, mascarpone, oreo

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.

Comments

  1. Karly says

    August 29, 2016 at 10:01 am

    Why in THEE heck have I never thought to do a pumpkin/oreo something? This looks absolutely incredible. You’ve got a winner here!

    Reply
    • Lyuba says

      September 5, 2016 at 11:19 pm

      Thank you, Karly! I encourage you to try it 😉

      Reply
  2. Marisa Franca @ All Our Way says

    August 30, 2016 at 7:51 am

    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!

    Reply
    • Lyuba says

      September 5, 2016 at 11:22 pm

      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 🙂

      Reply
  3. Tasheena@ Our Delightful Home says

    August 31, 2016 at 1:45 pm

    This looks amazing!

    Reply
    • Lyuba says

      September 5, 2016 at 11:25 pm

      Thank you, Tasheena 🙂

      Reply
  4. Ann Pierce says

    September 1, 2016 at 10:51 am

    Looks absolutely divine! I love those flavors so I’m sure this would be a knock-out!

    Reply
    • Lyuba says

      September 5, 2016 at 11:26 pm

      Thank you, Ann! I’m patting myself on the back for this one 🙂

      Reply
  5. Ash says

    September 26, 2017 at 1:13 am

    How tall is your springform pan? Would a 9 x 2 inch round cake pan work?

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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