Description
A deliciously creamy pumpkin butterscotch cheesecake with a crunchy Oreo crust, perfect for fall celebrations.
Ingredients
Scale
- 1 ½ cups Oreo cookie crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree
- 1 cup butterscotch chips
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix Oreo cookie crumbs and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add pumpkin puree, butterscotch chips, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well combined.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Serve chilled and enjoy!
Notes
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- Top with whipped cream and additional butterscotch sauce if desired.
- Make sure to let the cheesecake cool completely before refrigerating.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg