No Bake Pumpkin Cheesecake & Pumpkin Spice Oreo Crust
An easy recipe for a creamy no bake pumpkin cheesecake with a crisp cookie crust
Ingredients
Pumpkin Spice Oreo Cookie Crust
- 32 pumpkin spice Oreos
- 5 tbsp melted butter
Pumpkin Cheesecake Filling
- 1 cup heavy whipping cream very cold
- 16 oz cream cheese full fat, softened to room temperature
- 3/4 cup powdered sugar
- 3/4 cup pumpkin puree
- 1/4 cup packed brown sugar
- 1/4 cup sour cream room temperature
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
Instructions
- Prepare the springform pan. Cut out a circle of parchment paper to fit in the bottom of the pan.
- Spray the sides of your springform pan as well as the bottom, with nonstick spray.
- Place the parchment paper circle on the bottom of the pan and spray it lightly as well. Set aside.
- Prepare the cookie crust by placing 24 cookies in the bowl of a food processor and pulsing them until they are uniform crumbs. Place the remaining cookies in a Ziploc bag and hit them with a rolling pin to create slightly larger crumbs, but no big pieces. See Tips & Tricks for more details about varying the texture of the crust.
- Pour the cookie crumbs into a medium mixing bowl.
- Put the 5 tbsp of butter in microwave safe dish and melt in the microwave. Start out with 30 seconds.
- Add the butter to the cookie crumbs and blend together with a fork.
- Pour the cookie crumbs into the prepared springform pan.
- Press down the crumbs firmly but gently, spreading them along the bottom and a tiny bit up the sides of the pan. You can use the bottom of a measuring cup to smooth out the crumbs. For best results, don't press very hard (jamming the crumbs against the pan) or you may have a hard time cutting it later. Set aside.
- Prepare the whipped cream by pouring the heavy whipping cream into the bowl of a stand mixer fixed with the whisk attachment.
- Beat the cream on medium high until stiff peaks form in the cream. This means that if you remove the attachment from the mixer, the cream stays firm. NOTE: If you over mix cream, you will end up with butter, so be sure to check regularly.
- If you only have one mixing bowl, gently move the whipped cream to a large mixing bowl.
- Replace the whisk with the paddle attachment.
- Blend together the cream cheese and powdered sugar on low speed until completely smooth.
- Add the sour cream and mix until blended. Use a rubber spatula to scrape down the sides of the bowl and up from the bottom.
- Add the brown sugar, pumpkin, and spices and mix to combine.
- Gently fold the whipped cream into the cheesecake mixture using the spatula.
- Pour the completed cheesecake mixture into the springform pan and smooth out evenly over the crust. You can use a small offset spatula or the back of a tablespoon.
- Cover with plastic wrap and chill your No Bake Pumpkin Cheesecake & Pumpkin Spice Oreo Crust at least 8 hours until firm.
- When the cheesecake is firm, remove it from the fridge and drag a sharp knife or offset spatula between the cake and the edge of the pan. Open the latch and carefully remove the ring.