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Cozy Spiderweb Pumpkin Cheesecake Recipe with Easy Oreo Crust Tutorial

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A warm and comforting pumpkin cheesecake with a crunchy Oreo crust and a charming spiderweb sour cream topping, perfect for fall occasions.

Ingredients

Scale
  • 24 Oreo cookies (about 1 ½ cups crushed)
  • 6 tablespoons unsalted butter, melted
  • 16 oz (450g) cream cheese, softened (full-fat)
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • Optional: 2 tablespoons all-purpose flour or cornstarch
  • ½ cup (120g) sour cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Crush Oreo cookies into fine crumbs using a food processor or rolling pin in a sealed plastic bag.
  2. Mix Oreo crumbs with melted butter until mixture resembles wet sand. Press evenly into bottom of 9-inch springform pan, about 1/3 inch thick. Use bottom of a glass to press firmly and smooth surface.
  3. Bake crust for 8 minutes, then set aside to cool.
  4. In a large bowl, beat softened cream cheese with electric mixer until smooth and creamy, about 2-3 minutes.
  5. Add granulated sugar and beat until combined.
  6. Mix in pumpkin puree, then add eggs one at a time, beating gently after each addition.
  7. Stir in vanilla extract, cinnamon, ginger, nutmeg, salt, and flour or cornstarch if using. Batter should be silky and slightly thick but pourable.
  8. Pour pumpkin filling over cooled Oreo crust and smooth top with spatula.
  9. Bake for 50-60 minutes until edges are set but center jiggles slightly when shaken gently. Avoid opening oven door during baking.
  10. While cheesecake bakes, mix sour cream and powdered sugar until smooth.
  11. Remove cheesecake from oven but keep hot. Spoon sour cream mixture into piping bag or snipped plastic bag.
  12. Pipe concentric circles of sour cream topping starting from center. Drag toothpick or skewer lines from center outward to create spiderweb pattern.
  13. Return cheesecake to oven and bake for additional 5 minutes to set topping.
  14. Cool cheesecake at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
  15. Run knife around edges before releasing springform pan. Slice with sharp knife dipped in hot water for clean cuts.
  16. Serve chilled or slightly warmed.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Mix batter on medium speed to prevent air bubbles and cracks. Press Oreo crust firmly and evenly to avoid crumbly base. The center jiggle indicates perfect baking. If sour cream topping is too thick, add a splash of milk. Chill cheesecake overnight for best flavor and firmness. Gluten-free and dairy-free substitutions available.

Nutrition

Keywords: pumpkin cheesecake, Oreo crust, spiderweb topping, fall dessert, Halloween dessert, Thanksgiving dessert, easy cheesecake, pumpkin dessert

Find it online: https://tablemira.com/cozy-spiderweb-pumpkin-cheesecake-recipe-with-easy-oreo-crust-tutorial/