Golden Oreo Pumpkin Cheesecake
Golden Oreo Pumpkin Cheesecake
This easy to make, no bake cheesecake combines the two delicious desserts of pumpkin pie and cheesecake in one! It’s fluffy and perfectly decadent and the crust is made with golden Oreos. There are even extra oreos on the inside for an added sweet bite. Whip one up for any holiday that celebrates the flavor of pumpkin.
Makes 8-10 slices
Ingredients
24 oz (681g) Vegan Cream Cheese at room temperature (I used Tofutti)
15oz (425g) canned Pumpkin (not pie filling)
1 cup (100g) Powdered Sugar, sifted
12 Golden Oreos, lightly crushed
1 Tbsp (15g) Pumpkin Spice
1/2 Tbsp (7ml) Lemon Juice
2 tsp (10ml) Vanilla
1/4 tsp Salt
whipped cream/topping to serve
Crust
25 Golden Oreos
4 Tbsp (60g) Vegan Butter, melted
Equipment
9” Springform Pan
Parchment Paper
*Food Processor
Electric Hand Mixer
*If you don’t have a food processor, place the cookies in a plastic bag and crush them with a rolling pin. Pour the crumbs into a bowl and toss with the melted butter until you have the consistency of wet sand or the mixture holds when squeezed together.
Note: How to prepare your springform pan
1.cut a long narrow piece of parchment that will fit along the inside the walls of the pan.
2. cut a 2nd piece of parchment into a circle about 1- 1 1/2” larger than the diameter of of the bottom plate of the pan.
3. Place the circle of parchment onto the bottom and then close the springform. Tuck the excess parchment underneath the bottom. Secure the strip of parchment along the inside around the circumference of the pan.
Directions
1. Make the crust by adding 25 golden Oreos to a food processor and pulse until they start to break apart. Add in the melted vegan butter and continue to pulse until the mixture is the consistency of wet sand and holds together when squeezed.
2. Add the Oreo mixture to a lined springform pan. Use the bottom of a heavy bottom glass to spread it out and press it down to form a smooth even crust. Place the crust into the refrigerator while preparing the filling.
3. Add the room temperature cream cheese to a large bowl and using a hand mixer, beat until fluffy. Add in the sifted powdered sugar and beat just until combined. Add in the pumpkin spice, lemon juice, vanilla, salt and pumpkin and beat until everything is combined.
4. Gently fold in the crumbled Oreos and pour the filling into the crust. Use an offset spatula or regular spatula to smooth out the surface. Place into the refrigerator to chill for at least 6 hours or best overnight.
5. When ready to serve, remove the cheesecake from the springform pan, top with dollops of whipped cream and cut into slices.
