Fall is my favorite time of the year! The cool, crisp weather, the changing colors of the leaves, the beginning of the holiday season, and of course the wonderful delicious flavors! With pumpkin being a staple in Fall baking, I love coming up with new dessert and treat ideas. This year I have many ideas, but I decided to start with one that I was extremely excited to try: Cookies and Cream Pumpkin Cheesecake!

This recipe is perfect to get you in the mood for Halloween with its orange and black colors, but it is also so delicious that it also may just replace pumpkin pie on your Thanksgiving dessert table!

I made a YouTube video showing how to make this incredible cheesecake! Check it out right here:

Without further ado, let’s make this incredible cheesecake!

Oreo^© Crust Ingredients:

• 2 cups Oreo^© cookie crumbs
• ¼ cup granulated sugar
• ½ cup (1 stick) unsalted butter

Cheesecake Base Ingredients:

• 1 cup granulated sugar
• 2 packs (8oz each) cream cheese, room temperature
• ½ cup sour cream
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ¾ cup Oreo^© cookie crumbs
• 4 eggs

Decorations Ingredients:

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream
• Oreo^© cookie crumbs
• Halved Oreo^© cookies
• Orange colored stabilized whipped cream (click here to see how to make stabilized whipped cream)
• Oreo^© cookie pieces cut into 1/8 pieces

Directions:

1. First, make the Oreo^© Crust: Add 1 stick, or ½ cup, of unsalted butter to a microwave-safe bowl. Heat for approximately 20-30 seconds, or until the butter is completely melted.
2. To a medium mixing bowl, add 2 cups of Oreo^© cookie crumbs and ¼ cup of granulated sugar. Briefly mix them together and then add the melted butter. Mix until well combined.
3. Spray the inside of a 10” springform pan with nonstick cooking spray. Line the sides of the pan with strips of parchment paper. Pour the Oreo^© cookie mixture into the pan and then press the mixture into a flat layer on the bottom of the pan and slightly up the sides. Place the springform pan on a piece of heavy-duty aluminum foil and then fold the sides up to completely wrap the sides in the foil.
4. To start your cheesecake batter, add 1 cup granulated sugar to a large mixing bowl. Then add 2 (8 oz each) packages of room temperature cream cheese.
5. Combine them either by hand whisking or with a hand mixer on low speed. Once they are just combined, use a hand mixer on a medium-high or high speed to whip these ingredients for about 3-5 minutes to make a light and fluffy mixture.
6. To the cream cheese mixture, add ½ cup of sour cream and 1 cup of canned pumpkin puree. Whip these ingredients on medium or medium-high speed until they are well combined.
7. Add 1 teaspoon pumpkin pie spice, ½ teaspoon salt, 1 teaspoon vanilla extract, and ¾ cup Oreo^© cookie crumbs. Mix until well combined.
8. Add 4 eggs one at a time to the batter and mix until just combined. Pour the batter into the pan and use a spatula to smooth the top. Bake at 325°F for approximately 45-60 minutes. You want the center to be completely set. Let cool for at least 30 minutes before proceeding to the next step.
9. To make the chocolate ganache, add ½ cup of semi-sweet chocolate chips and ¼ cup heavy whipping cream to a microwave safe bowl. Heat in the microwave in increments of 20-30 seconds, making sure to stir the mixture between each heating. Once all the chocolate is completely melted, set the ganache aside to slightly cool, about 5-10 minutes. Pour the ganache onto the cheesecake and smooth it out using an offset spatula.
10. Add enough cookie crumbs to completely cover the top of the cheesecake.
11. For the adorable finishing touches, place halved Oreos^© around the inner perimeter of the cheesecake. Make sure to space them as equally as possible. Then, use a piping bag fitted with a Wilton 4B Piping Tip, and filled with orange colored stabilized whipped cream. Pipe small dollops of the whipped cream in between the Oreo^© halves. Finally, place one of the little Oreo^© pieces on top of each little dollop to make super cute little pumpkins.

You can also find the recipe and directions in this printable recipe card:

And there you have it!! A Cookies & Cream Pumpkin Cheesecake! It tastes as incredible as it looks! It has great pumpkin flavor that is complimented by the chocolate ganache, the Oreo^© crust, and the crunchy Oreo^© pieces and crumbs.

Thank you so much for checking out this post! Let me know in the comments below how you enjoy this cheesecake recipe! Please make sure to check out the video for this post and subscribe to my YouTube channel!