Pumpkin Cheesecake Recipe
Oreo Crust, White Chocolate
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). Crush the Oreo cookies in a food processor until fine crumbs form. Mix the crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Filling Preparation
- 2
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the pumpkin puree, granulated sugar, brown sugar, and vanilla extract. Mix until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the melted white chocolate, pumpkin spice, and a pinch of salt until the mixture is smooth and creamy.
Baking
- 3
Bake the Cheesecake
Pour the filling over the cooled Oreo crust in the springform pan. Bake in the preheated oven for about 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in the oven for an additional hour to cool slowly.
Chilling
- 4
Cool and Chill
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results. Before serving, you can garnish with whipped cream or additional melted white chocolate, if desired.
