Oreo Pumpkin Cheesecake

Oreo Pumpkin Cheesecake

The CUTEST Halloween recipe has arrived! Grab a bottle of LorAnn's Pumpkin Spice Bakery Emulsion and make your own adorable, ghost-themed Oreo Pumpkin Cheesecake.

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Ingredients

FOR CRUST:
26 Oreo cookies, crushed
57g (1/4 cup) unsalted butter, melted

FOR CHEESECAKE FILLING:
910g (4 blocks, 32 oz) cream cheese, softened
220g (1 cup) heavy cream 
150g (3/4 cup) granulated sugar 
165g (3/4 cup) brown sugar, packed
2 tsp vanilla extract 
4 large eggs
1 tsp salt
3 tsp LorAnn Pumpkin Spice Bakery Emulsion

FOR PUMPKIN SWIRL:
210g (1/2 can or 7.5 oz) canned pumpkin puree 

FOR CHOCOLATE GANACHE:
240g (1 cup) heavy cream 
227g (8 oz) semi-sweet chopped chocolate
4g (1 tsp) vanilla extract, optional

FOR CHOCOLATE WHIPPED CREAM:
240g (1 cup) heavy cream
2 cups Powdered Sugar
¼ cup Cocoa Powder 

Directions

For Crust:

1
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2
Mix the crushed Oreo cookies and melted butter until well combined.
3
Press the mixture into the bottom of the prepared pan, making an even layer. Bake for 8-10 minutes. Let cool.

For Cheesecake Filling:

1
In a large bowl, beat the softened cream cheese granulated sugar, brown sugar, vanilla extract, salt, and LorAnn Oils Pumpkin Spice Emulsion. Beat until combined and smooth and creamy.
2
Next, slowly add Heavy Cream and whip until combined.
3
Add the eggs one at a time, mixing just until combined after each addition.

Divide and Prepare Batter:

1
Divide the cheesecake batter in half into two bowls.
2
For the plain half, leave it as is (this will be your white layer).
3
For the pumpkin swirl, stir in the canned pumpkin puree, into the other half of the batter (this will be your orange layer).
4
Alternate spoonfuls of the plain and pumpkin batters into the crust in random patterns.
5
Use a butter knife to gently swirl the batters together, creating a marble effect. Be careful not to over-swirl.
6
Bake the cheesecake at 325°F (163°C) for about 60 minutes, when there is 15 minutes left- Turn off the oven but leave the door closed. At 60 minutes, crack the door slightly, and let the cheesecake cool for 1 hour.
7
Once cooled, cover and refrigerate for at least 4 hours or overnight.
 

FOR CHOCOLATE GANACHE:

1
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
2
Remove from heat and pour over the chocolate. Let sit for 3-5 minutes, then stir until smooth.
3
Stir in the vanilla extract if using. Let the ganache cool slightly before pouring over the chilled cheesecake.

FOR CHOCOLATE WHIPPED CREAM:

1
Combine heavy cream, powdered sugar, and cocoa powder into a mixing bowl and whisk together until stiff peaks form. Don't over mix.

TO SERVE:

1
Once the cheesecake has set, pour the cooled ganache over the top, letting it drip down the sides if desired.
2
Load the chocolate whipped cream into a piping bag with a large star tip and swirl on top of your cheesecake, or serve on the side!
3
Slice and enjoy!

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