How to Bake an Oreo Pumpkin Cheesecake

This Oreo pumpkin cheesecake with an Oreo chocolate biscuit base and soft, airy bourbon whipped cream filled with all the mouth-watering flavors.

How to Bake an Oreo Pumpkin Cheesecake

How to bake a cheesecake

The first step in this recipe is crushing your Oreo cookies into crumbs. You can choose to crush them in a food processor or roll them about in a plastic zip-lock bag to get the cookie crumbs.

In order to get all the cookies as finely ground as possible, using a food processor is recommended. This is because using the rolling pin will give you big chunks which will be quite difficult to cut through when slicing the baked cheesecake.

Tips for making cheesecake

If you want to remove the cake easily, use a spring form pan, and if you're concerned that the base will stick to the bottom of the pan, insert some circular parchment paper in the bottom of the pan.

Use the bottom of a glass jar to uniformly press the cookie base onto the bottom of your pan.

Just before serving, whip the cream and sugar in a medium bowl for the bourbon whipped cream topping with an electric mixer until soft peaks form. Beat while adding vanilla and bourbon until stiff peaks form.

Using a vegetable peeler, swipe the blade lengthwise across the chocolate to produce the finest chocolate curls and shavings.

Pouring the cheesecake batter in stages into a blender after beating it is a simple technique to get rid of any lingering lumps. This guarantees a lump-free, smooth batter.

Make sure you use pumpkin puree and not pumpkin pie filling.

Using whipping cream is optional but when using it, it is to use a cool metal bowl and keep the cream chilled until you are ready to whip it.

You can use more or less bourbon than is called for in this recipe depending on your preferences. You could even omit it entirely.

Since cheesecake is so creamy and soft, keeping it in the refrigerator right up until serving will make slicing it much simpler.


1/4 cup melted unsalted butter

28 Oreo cookies

680 g cream cheese

1/3 cup sour cream

15 ounces of canned pumpkin puree

3 large eggs

3/4 cup light brown sugar

1/2 cup white granulated sugar

3 tablespoons all-purpose flour

2 teaspoons pure vanilla extract

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 teaspoon of salt

For Bourbon Whipped Cream Topping

1 1/2 cups cold heavy cream or thickened cream

3 tablespoons icing sugar

1-2 tablespoons bourbon

2 teaspoons vanilla extract

100 grams of milk or semi-sweet block chocolate, at room temperature


Preheat the oven to 350°F (175°C) then lightly grease a 9-inch spring form pan with butter or non-stick spray.

Grind the Oreo cookies in a food processor to create fine crumbs. Add the melted butter and grind to incorporate.

Press the crumb mixture evenly into the base with a glass jar or using your fingertips and knuckles in a fist. Set the base aside in the refrigerator while making the cheesecake batter.

Mix the cream cheese, sour cream, sugar, flour, vanilla, pumpkin pie spice, cinnamon, and salt in a sizable basin. Beat the mixture in an electric mixer until smooth.

Add in the eggs and pumpkin puree then beat until smooth and well combined. Pour the pumpkin batter into the Oreo crust.

Bake the cheesecake for about 50 – 55 minutes or until the center is slightly wobbly and the sides are set.

Allow the cheesecake to cool completely while in the baking pan then chill it in the refrigerator overnight or at least four hours.

Serve the Oreo pumpkin cheesecake and enjoy