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Easy pumpkin cheesecake with oreo crust

Pumpkin Cheesecake with Oreo Crust

A fun spin on the classic cheesecake with pumpkin, caramel and Oreo crust.
Servings 8


  • 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


  1. Preheat oven to 350 degrees.  

  2. In your food processor, reduce oreos to fine crumbs.

  3. Add in 6 tbsp melted butter, pulse until combined. 

  4. Spray your springform pan lightly with non-stick cooking spray. 

  5. Pour crushed oreo mixture into the springform pan and press down to form crust. 

  6. In a large bowl, mix cream cheese and sugar until light and fluffy. 

  7. Add pumpkin, vanilla, pumpkin pie spice, and eggs. Mix until ingredients are combined. 

  8. Pour cheesecake mixture over oreo crust and spread evenly. Bake at 350 degrees for 40-45 minutes. 

  9. Once cooked, cool to room temperature and refrigerate for at least 3 hours, or over night. 

  10. When serving, drizzle with caramel sauce.