And these pumpkincheesecakes are truly delicious. I jumped aboard the pumpkin train. I suggest either adding a couple extra Oreos and a tad more butter initially and baking up a few more cheesecakes OR put an entire whole Oreo in the extra baking cups and fill those with the remaining filling
Add the broken cookies and press down into the mixture. For the base mix the crushed oreos with the melted butter and press firmly into a 14inch (12inch would also work) spring-form cake tin. 350 g Oreocookies, crushed. 350 g Oreocookies, broken into small pieces
To remaining batter, blend in remaining sugar, pumpkin, cinnamon, ginger and nutmeg. press foil up to side of pan to keep out water when baking cheesecake
Ok, I know I just posted a recipe for a Perfect New York Cheesecake, but today I’m sharing a fall version of it- Pumpkin Pie Cheesecake with Gingersnap Crust
Add in the pumpkin puree and pumpkin pie spice and beat until smooth. To remove from the pan, run a knife around the outside of the cheesecake and then flip the pan over onto a plate
This perfect combination of ginger cookie and pecan and pumpkin and cheesecake and whipped cream. I have to because this pumpkincheesecake is insanely delicious
Overall, this is one delicious PumpkinCheesecake. But without the convenience of buying canned pumpkin puree off the rack, I would have to make the puree myself
You’ve got yourself a chocolatey Oreo crust, topped with a creamy pumpkincheesecake filling, then a lightly sweet sour cream topping and further accessorized by Oreocookie crumbles
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