Description
A delightful and creamy Pumpkin Butterscotch Cheesecake on a crunchy Oreo crust, perfect for fall gatherings and special occasions.
Ingredients
Scale
- 24 chocolate sandwich cookies (like Oreos), finely crushed
- 5 tbsp melted unsalted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin purée
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 cup sour cream
- 1/2 cup butterscotch chips, melted and slightly cooled
- 8 crushed chocolate sandwich cookies (for batter)
- 1/2 cup whipped cream or butterscotch whipped topping
- 2 tbsp butterscotch sauce (for drizzling)
- Whole chocolate sandwich cookies (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Mix crushed cookies with melted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
- Beat cream cheese until smooth, then add sugar and mix until fluffy. Add pumpkin purée, eggs (one at a time), vanilla, spices, and sour cream. Fold in melted butterscotch and crushed cookies.
- Pour batter over the crust and tap the pan to remove air bubbles. Bake 55–65 minutes, or until the center is set but slightly jiggly.
- Turn off oven, crack the door, and cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
- Top with whipped cream, drizzle with butterscotch sauce, and garnish with cookies before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg