Oreo Pumpkin Cheesecake

If you’re looking for a show-stopping spooky fall dessert that’s as delicious as it is beautiful, this Oreo Pumpkin Cheesecake with Chocolate Ganache is the answer.

It’s the perfect blend of rich pumpkin spice, creamy cheesecake, and a decadent chocolate ganache topping—all nestled on a crispy Oreo crust. The layers of flavor in this dessert are perfect for cozy autumn nights or holiday gatherings with family and friends.

Let’s dive into this incredible cheesecake recipe, step by step. It’s quite simple to make and will quickly become one of your go-to pumpkin desserts for fall.

Why You’ll Love This Recipe

• Pumpkin and chocolate perfection: This recipe gives you the best of both worlds—cozy, spiced pumpkin flavor and rich, creamy chocolate in every bite.
• Oreo crust: Who can resist a crunchy Oreo base? It adds a fun twist to traditional cheesecakes and perfectly complements the pumpkin swirl.
• Decadent chocolate ganache: The glossy chocolate ganache topping takes this cheesecake to the next level, adding an extra layer of richness.
• Make-ahead dessert: This cheesecake needs time to chill, so it’s ideal for preparing in advance for special occasions like Thanksgiving or Halloween parties.

Sponsored by LorAnn Oils

This delicious Oreo Pumpkin Swirl Cheesecake is made extra special with the help of LorAnn Oils Pumpkin Spice Emulsion!

The emulsion adds a warm, balanced pumpkin spice flavor that enhances the cheesecake without overpowering it. It’s my go-to for adding depth and a heavenly aroma to all my fall bakes.

Thank you so much for supporting the brands that help keep my blog running! If you’d like to try LorAnn Oils products, use my code KALA15 for 15% off your purchase at LorAnnOils.com—perfect for stocking up for all your holiday baking!

Let’s get started!

Equipment You’ll Need

Here are the tools you’ll need to make this cheesecake:

• 9-inch springform pan (key for easily removing the cheesecake)
• Food processor (to crush the Oreos, though a rolling pin and a ziplock bag also work!)
• electric mixer or stand mixer (to blend the cheesecake batter smoothly)
• Large mixing bowls (for the cheesecake filling and ganache)
• Saucepan (to heat the cream for the ganache)
• Piping bag and star tip (for the chocolate whipped cream on top of the cheesecake)

Ingredients for Oreo Pumpkin Swirl Cheesecake

For the Crust:

• Oreo cookies, crushed (about 26 cookies): Forms the base of the cheesecake, adding a sweet and crunchy texture.
• Salted butter, melted (1/4 cup): Helps bind the crushed Oreos together, forming a firm crust.

For the Cheesecake Filling:

• Cream cheese, softened (4 blocks, 32 oz): The main component of the cheesecake, providing a smooth, creamy texture.
• Heavy cream (1 cup): Adds richness and creaminess to the filling.
• Granulated sugar (3/4 cup): Sweetens the cheesecake filling.
• Brown sugar, packed (3/4 cup): Adds a deeper, caramel-like sweetness.
• Vanilla extract: Enhances the overall flavor with a warm, sweet note.
• 4 large eggs: Helps bind the filling and create a smooth, custardy texture.
• Salt: Balances the sweetness and enhances the flavors.
• LorAnn Oils Pumpkin Spice Emulsion OR pumpkin pie spice: Adds that classic pumpkin spice warmth without overpowering the cheesecake.

For the Pumpkin Swirl:

• Canned pumpkin puree (1/2 can or 7.5 oz): Provides the signature pumpkin flavor and a fun swirl pattern within the cheesecake.

For the Chocolate Ganache:

• Heavy cream (1 cup): Creates a smooth, velvety texture when combined with chocolate.
•  Semi-sweet chopped chocolate (8 oz): Forms the rich chocolate layer on top of the cheesecake.
• Vanilla extract (optional, 1 tsp): Adds a touch of flavor to the ganache.

For the Chocolate Whipped Cream:

• Heavy cream (1 cup): Whipped to create a light, airy topping.
• Powdered sugar: Sweetens the whipped cream for a balanced finish.
• Cocoa powder: Adds a chocolatey flavor to the whipped cream for extra decadence.

How to Make Oreo Pumpkin Swirl Cheesecake

1. Make the Oreo Crust

Start by preheating your oven to 325°F (163°C). Grease your 9-inch springform pan with butter or nonstick spray.

In a food processor, pulse the Oreo cookies until you have fine crumbs. If you don’t have a food processor, you can place the cookies in a ziplock bag and crush them with a rolling pin until fine.

In a medium bowl, mix the crushed Oreos with the melted butter until evenly combined. Press this mixture into the bottom of your prepared springform pan, creating an even layer. Bake for about 8-10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese, granulated sugar, brown sugar, vanilla extract, salt, and pumpkin pie spice (or LorAnn Oils Pumpkin Spice Emulsion) until smooth and creamy.

Next, add in the heavy cream and mix until fully incorporated. Slowly add the eggs, one at a time, mixing on low speed just until combined after each addition. Be careful not to overmix!

3. Create the Pumpkin Swirl

Divide the cheesecake batter evenly into two separate bowls.

In one bowl, leave the batter as is—this will be your plain cheesecake layer. In the second bowl, fold in the canned pumpkin puree to create the pumpkin layer.

To create the swirl, alternate spoonfuls of the plain and pumpkin batter into the Oreo crust in random patterns. Once both batters are in the pan, use a butter knife to gently swirl them together. Be careful not to over-swirl—less is more!

4. Bake the Cheesecake

Place the cheesecake in the oven and bake at 325°F (163°C) for about 60 minutes. When 15 minutes are left, turn the oven off but leave the cheesecake inside with the door closed.

Once the 60 minutes are up, crack the oven door slightly and let the cheesecake cool inside for 1 hour.

Afterward, cover the cheesecake and refrigerate for at least 4 hours or overnight to set.

5. Make the Chocolate Ganache

While your cheesecake is chilling, make the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.

Remove from the heat and pour the cream over the chopped semi-sweet chocolate in a bowl. Let the mixture sit for 3-5 minutes, then stir until smooth. Stir in vanilla extract if desired.

Allow the ganache to cool slightly before pouring it over your chilled cheesecake.

6. Make the Chocolate Whipped Cream

For an extra touch of indulgence, make the chocolate whipped cream. Combine heavy cream, powdered sugar, and cocoa powder in a mixing bowl.

Whisk together until stiff peaks form, but be careful not to overmix.

7. Assemble and Serve

Once the cheesecake has set, pour the cooled ganache over the top. Let it drip down the sides for a stunning presentation, or keep it neatly on top—your choice!

Load the chocolate whipped cream into a piping bag with a large star tip and swirl it on top of your cheesecake, or serve it on the side.

Slice, serve, and enjoy this decadent fall treat!

Tips for the Best Cheesecake

• Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature to ensure a smooth batter.
• Don’t over-swish: When swirling the batters, a light hand will give you beautiful marble patterns. Over-mixing will cause the batters to blend too much.
• Crack-free cheesecake: Letting the cheesecake cool in the oven with the door slightly open helps prevent cracks from forming on the surface. See my notes on a cheesecake waterbath!
• Make-ahead: This cheesecake stores well in the fridge for up to 5 days, so it’s perfect to make ahead of time.

Optional Water Bath for a Crack-Free Cheesecake

Here’s an easy way to help prevent cracks in your cheesecake without the need for a traditional water bath:

• Place a large cake pan or oven-safe skillet on the bottom rack of your oven.
• Fill the pan with boiling hot water. (IT MUST BE BOILING WHEN YOU POUR IT)
• Position your cheesecake on the rack directly above the water-filled pan.
• The steam from the boiling water will create a moist environment, helping the cheesecake bake evenly.
• This method helps to avoid cracks on the surface of the cheesecake without wrapping your springform pan in aluminum foil.

Variations and Swaps

• Crust: Switch up the crust by using pumpkin spice oreos or gingersnap cookies instead of Oreos for a different flavor.
• Spice: Add a little extra warmth by sprinkling a bit of cinnamon or nutmeg into the chocolate ganache for an extra fall kick.
• Chocolate Lovers: If you want to make this even more chocolatey, stir some mini chocolate chips into the cheesecake batter before baking.
• Mini Pumpkin Cheesecakes:
  • Use a muffin pan instead of a springform pan. Line each cup with cupcake liners for easy removal.
  • Distribute the Oreo crust evenly among the cups, pressing it down firmly with a spoon or the bottom of a small glass.
  • Divide the cheesecake batter into the muffin cups, filling them about 3/4 of the way.
  • For the pumpkin swirl, follow the same process of alternating spoonfuls of the plain and pumpkin batters, swirling with a toothpick for a marbled effect.
  • Bake cheesecake for about 20-25 minutes at 325°F, until the centers of the cheesecakes are just set.
  • Cool in the pan for 30 minutes, then refrigerate for at least 2 hours or cover in plastic wrap overnight before serving.

Other Fall Recipes to Try

• Spooky Boo Berry Pomegranate Halloween Mocktail: a fun and festive mocktail perfect for Halloween, full of berry flavors and eerie vibes.
• Iced Pumpkin Pie Toffee Crunch Latte: A better-than-Starbucks fall drink, featuring pumpkin pie flavor and crunchy homemade toffee.
• Cookie Butter Bars: A Biscoff lover’s dream, these bars are rich, creamy, and perfect for fall snacking.
• No-Bake White Chocolate Pumpkin Cheesecake: Creamy, indulgent, and easy to make—this cheesecake is the ultimate fall treat without the oven!