Ingredients
– 24 Oreo cookies, crushed
– ½ cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup pumpkin puree
– 1 cup powdered sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– Whipped cream, for topping (optional)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Food processor (optional for crushing Oreos)
– Parchment paper (optional)
Step-by-Step Instructions
To kick things off, I start by preheating my oven to 350°F (175°C). In a medium bowl, I mix the crushed Oreos with melted butter until it resembles wet sand. Then, I press this mixture firmly into the bottom of my springform pan. The crust is simple yet oh-so-necessary for that classic Oreo flavor and texture. I let it set aside to firm up while I prepare the cheesecake filling. (See the next page below to continue steps…)
