This Pumpkin Oreo Cheesecake is the ultimate fall dessert that perfectly blends creamy pumpkin spice goodness with the iconic crunch of Oreo cookies. Every bite offers a silky, spiced cheesecake filling layered over a chocolatey Oreo crust—creating a dessert that’s both comforting and irresistibly rich. Whether you prefer a baked or no-bake version, this cheesecake delivers cozy autumn vibes in every forkful.
Why You’ll Love This Recipe
Combines two all-time favorites—pumpkin spice and Oreo cookies.
Easy to make, with both baked and no-bake options.
Creamy, smooth texture paired with a crunchy cookie base.
Perfect for fall gatherings, Thanksgiving dinners, or anytime you crave something festive.
Can be prepared in advance and chilled overnight for effortless serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the base:
20 Oreo cookies
4 tablespoons melted butter
For the cream filling:
450 g cream cheese (at room temperature)
¾ cup (150 g) powdered sugar
1 cup (240 g) pumpkin puree
2 large eggs (for the baked version)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves (optional)
1 cup whipped cream (for the no-bake version)
6–8 Oreo cookies, coarsely chopped
For the topping:
1 cup whipped cream or whipped topping
Oreo pieces and a pinch of cinnamon (for garnish)
Directions
Prepare the crust:
Place the Oreos in a food processor and pulse until fine crumbs form. Add melted butter and stir until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes while preparing the filling.
Make the filling:
For the no-bake version: Beat the cream cheese and powdered sugar together until smooth and creamy. Add pumpkin puree, vanilla extract, and spices. Gently fold in whipped cream and chopped Oreos. Pour the filling over the chilled crust, smooth the top, and refrigerate for at least 4 hours or overnight.
For the baked version: Beat the cream cheese and powdered sugar until smooth. Add eggs one at a time, mixing until just combined. Blend in pumpkin puree, vanilla, and spices. Stir in chopped Oreos. Pour the mixture over the crust and bake at 160°C (320°F) for 45–50 minutes, until set around the edges and slightly jiggly in the center. Cool to room temperature, then chill for 4 hours before serving.
Add the topping:
Spread whipped cream or whipped topping over the cheesecake. Decorate with Oreo pieces and a dusting of cinnamon or grated chocolate.
Servings and timing
Servings: 10–12 slices
Preparation time: 25 minutes
Chilling time: 4–6 hours (no-bake) or 4 hours (baked, after cooling)
Baking time (if baked): 45–50 minutes
Total time: 5–7 hours including chilling
Variations
Chocolate drizzle: Add a layer of melted dark or white chocolate over the crust before pouring in the filling.
Mini cheesecakes: Make individual servings using a muffin tin lined with cupcake papers.
Spice twist: Add nutmeg or allspice for a deeper fall flavor.
Gluten-free option: Use gluten-free sandwich cookies instead of Oreos.
Refrigerator: Store covered in the refrigerator for up to 5 days.
Freezer: Freeze for up to 2 months; thaw overnight in the fridge before serving.
Reheating: Cheesecake is best served chilled—do not reheat. If you prefer it slightly softened, let it sit at room temperature for 10–15 minutes before serving.
FAQs
1. Can I make this cheesecake without baking?
Yes! The no-bake version sets beautifully after 4 hours in the refrigerator.
2. What kind of pumpkin puree should I use?
Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
3. Can I prepare this cheesecake ahead of time?
Absolutely. It’s even better when made a day in advance and chilled overnight.
4. How do I prevent cracks in the baked version?
Avoid overmixing and don’t overbake. Let it cool gradually before chilling.
5. Can I use reduced-fat cream cheese?
Yes, but full-fat cream cheese provides the creamiest texture.
6. What can I use instead of Oreos?
Any chocolate sandwich cookies or graham crackers will work as a crust alternative.
7. How do I slice cheesecake neatly?
Use a sharp knife dipped in hot water and wiped clean between each slice.
8. Can I add caramel or chocolate sauce on top?
Definitely—drizzle before serving for extra indulgence.
9. How long does it need to chill?
At least 4 hours, but overnight chilling gives the best flavor and texture.
10. Can I use homemade pumpkin puree?
Yes, just make sure it’s well-drained and smooth before adding to the filling.
Conclusion
Pumpkin Oreo Cheesecake is the ultimate fall dessert that combines seasonal warmth with a touch of indulgence. The creamy pumpkin-spiced filling, crunchy Oreo crust, and velvety topping create a dessert that’s as beautiful as it is delicious. Whether baked or no-bake, this cheesecake will impress family and friends and become a seasonal favorite year after year.
This Pumpkin Oreo Cheesecake blends the cozy flavors of pumpkin spice with the rich crunch of Oreos in a creamy dessert, perfect for fall gatherings. Choose between a no-bake or baked version for a versatile treat.
Ingredients
20 Oreo cookies
4 tablespoons melted butter
450 g cream cheese (at room temperature)
¾ cup (150 g) powdered sugar
1 cup (240 g) pumpkin puree
2 large eggs (for baked version)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves (optional)
1 cup whipped cream (for no-bake version)
6–8 Oreo cookies, coarsely chopped
1 cup whipped cream or whipped topping (for topping)
Oreo pieces (for garnish)
Pinch of cinnamon (for garnish)
Instructions
Place Oreos in a food processor and pulse into fine crumbs. Add melted butter and mix until evenly combined. Press firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes.
For the no-bake version: Beat cream cheese and powdered sugar until smooth. Add pumpkin puree, vanilla extract, cinnamon, ginger, and cloves. Fold in whipped cream and chopped Oreos. Pour over the crust, smooth the top, and refrigerate for at least 4 hours or overnight.
For the baked version: Beat cream cheese and powdered sugar until smooth. Add eggs one at a time, then mix in pumpkin puree, vanilla, cinnamon, ginger, and cloves. Stir in chopped Oreos. Pour into the crust and bake at 160°C (320°F) for 45–50 minutes until edges are set and center is slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours.
Top with whipped cream or whipped topping. Garnish with Oreo pieces and a pinch of cinnamon before serving.
Notes
Use full-fat cream cheese for best texture and flavor.
No-bake version requires at least 4 hours to set, preferably overnight.
Let baked cheesecake cool gradually to avoid cracks.
Slice cleanly using a hot, wiped knife between cuts.
