Pumpkin Cheesecake With Oreo Crust - No Bake

Pumpkin Cheesecake With Oreo Crust – No Bake – Bestrecipe005



INGREDIENTS

  • 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



  1. Finely crush the cookies in a food processor, add melted
    butter and blend until it’s all moistened
  2. Press crumb mixture onto the bottom of prepared 9-inch
    springform pan by lightly greasing the edges of the pan with cooking spray 
  3. Place in the freezer while you make the filling

To make cheesecake filling:
  1. In a medium bowl, mix cream cheese and sugar until smooth
    and creamy, set aside
  2. In separate bowl whip heavy cream until soft peaks form add
    vanilla extract and continue mixing until stiff peaks form
  3. Add cream cheese mixture into beaten heavy cream and mix on
    low speed just to combine
  4. Spread ⅓ cheesecake filling into the bottom of the Oreo
    crust

To make pumpkin cheesecake filling:
  1. To the remaining cheesecake filling add pumpkin pure and
    pumpkin spice and stir until fully combined
  2. Carefully spread the pumpkin cheesecake filling on top of
    the cheesecake filling
  3. Set in the fridge to firm
  4. Refrigerate for at least 3-4 hours or until set
  5. When the topping is set and cooled run a thin knife around
    the sides and remove the springform pan sides
  6. Garnish with additional whipped cream and crushed Oreos if
    desired
  7. Serve



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