Description
A creamy pumpkin butterscotch cheesecake with a crunchy Oreo crust, perfect for cozy autumn gatherings.
Ingredients
Scale
- 24 Oreo cookies, crushed
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 3 large eggs
- 1/2 cup butterscotch sauce
- 1 tsp vanilla extract
Instructions
- Prepare the Crust: Crush the Oreo cookies in a food processor until you have fine crumbs. Mix in melted unsalted butter and press firmly into the bottom of your springform pan. Bake for about 10 minutes to set.
- Mix the Filling: In a large bowl, beat the cream cheese until smooth. Gradually add the pumpkin puree, followed by brown sugar and eggs. Incorporate the vanilla extract until everything is creamy and well combined.
- Add the Butterscotch: Fold in half of the butterscotch sauce into the cheesecake mixture, leaving some for drizzling later.
- Pour and Bake: Pour the filling over the cooled crust, smoothing out the top. Bake for about 45-50 minutes, until the edges are set but the center is slightly jiggly.
- Cool and Serve: Let it cool to room temperature before refrigerating for at least 4 hours. Drizzle with remaining butterscotch sauce before slicing.
Notes
Make sure your cream cheese and eggs are at room temperature for the best texture. Don’t overmix to avoid cracks.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg