INGREDIENTS
For the crust:
- 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup brown sugar
- 1 ½ cup pumpkin pure
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
For garnish:
- 10 Oreos, crushed
INSTRUCTIONS
To make crusts:
- Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened
- Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
- Place in the freezer while you make the filling
To make cheesecake filling:
- In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
- In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
- Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
- Spread ⅓ cheesecake filling into the bottom of the Oreo crust
To make pumpkin cheesecake filling:
- To the remaining cheesecake filling add pumpkin pure and pumpkin spice and stir until fully combined
- Carefully spread the pumpkin cheesecake filling on top of the cheesecake filling
- Set in the fridge to firm
- Refrigerate for at least 3-4 hours or until set
- When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
- Garnish with additional whipped cream and crushed Oreos if desired
- Serve
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