I know what you’re thinking. You’re a little worried to see this easy pumpkin dessert recipe on my site because you know I can’t bake. Don’t fret- I didn’t create this pumpkin cheesecake recipe myself! I’m using a recipe from an actual recipe developer which means you can 100% trust it. I’ve learned my strengths and weaknesses over the years, and dessert recipe creation is definitely on my list of weaknesses!
All the Basic Girls Want Pumpkin Recipes
Even though I can’t bake for the life of me, I still want to bring you seasonal content that you want. If Pinterest is any indicator of what you want, then you are craving pumpkin recipes like every other basic American girl out there.
Yes, I called you basic. I’m sure you are anything but basic. Yet, pumpkin is synonymous with basic these days. I’m not sure how it happened. Somehow pumpkin went from being a somewhat exotic addition to seasonal food to being one of the biggest food trends of the last decade. Is it safe to blame the pumpkin spiced latte that was developed in 2003? Probably. To be perfectly honest, I don’t care if loving pumpkin makes me basic. I’m not a PSL fan, but I love all the other pumpkin recipes and intend to eat them all fall long and probably well into winter. Go ahead and call me basic because I’m going to eat this pumpkin chili until New Year’s.
Related Post: Pumpkins in Succulents
Why I Didn’t Develop this Easy Pumpkin Dessert Myself
This isn’t the first time I’ve used a recipe developer to share a recipe on my blog. However, it is the first time I’m telling you.
Why haven’t I told you before? To be honest, it kind of feels like cheating. I have this successful lifestyle blog, yet I can’t even make dessert recipes.
At least, it felt like cheating for a while. Then I got over it. As I stated in the opening paragraph, I’m terrible at baking. If I’m so bad at baking, and you know I’m bad at baking why would you ever trust a dessert recipe from me?
Now that I’ve come to peace with the fact that I’m awful at baking, I feel confident sharing someone else’s recipe on my site. I’m even trying to spin it as a really cool thing. As in, my blog is like a magazine and if I were a magazine editor, I certainly wouldn’t be developing, writing, photographing, editing and managing the circulation. Nope. I’d just be the editor. So, there you have it. I’m officially outsourcing and I feel good about it.
BTW- if you are a blogger and you want to get on my email list to learn some tips and trick like this, sign up here. I can share some of my favorite ways to outsource so you can make money authentically too.
Whew! It feels good to get that off my chest.
There is one pumpkin dessert that I can actually make. It’s this recipe for pumpkin muffins. It’s so easy that even I can do it.
How to Make a Pumpkin Cheesecake with an Oreo Crust
Apparently making an Oreo crust for this pumpkin cheesecake is super simple. Don’t you love when recipes are simple? I know I do. In fact, this pumpkin cheesecake recipe is so easy that even I can make it. Yup, if I can do it, I know you can too. Save yourself some money and skip buying a ready made cheesecake that will cost upwards of $10. Try making this and you’ll save at least $5!
I’d love to write a ton of words describing this dessert. I know it would be better for my SEO ranking and help Google find me, but I also know that you came here just for this recipe. So here it is. You can stop reading through my stories and finally get to the recipe you want. Enjoy!
Easy Pumpkin Cheesecake Recipe with Oreo Crust
Pumpkin Cheesecake with Oreo Crust
- 14.3 oz. package of oreos
- 6 tbsp butter melted
- 2 8 oz packages of cream cheese
- ½ cup sugar
- ¾ cup canned pumpkin
- ½ tsp vanilla
- 1 tsp pumpkin pie spice
- 2 eggs
- Caramel sauce for topping
Preheat oven to 350 degrees.
In your food processor, reduce oreos to fine crumbs.
Add in 6 tbsp melted butter, pulse until combined.
Spray your springform pan lightly with non-stick cooking spray.
Pour crushed oreo mixture into the springform pan and press down to form crust.
In a large bowl, mix cream cheese and sugar until light and fluffy.
Add pumpkin, vanilla, pumpkin pie spice, and eggs. Mix until ingredients are combined.
Pour cheesecake mixture over oreo crust and spread evenly. Bake at 350 degrees for 40-45 minutes.
Once cooked, cool to room temperature and refrigerate for at least 3 hours, or over night.
When serving, drizzle with caramel sauce.