Oreo Pumpkin No Bake Cheesecake
This Oreo Pumpkin No Bake Cheesecake is absolutely perfect for any fall gathering!
Servings 6 servings
Calories 410kcal
Cost $25
Equipment
- food processor to finely crush Oreos or you can use a ziplock and rolling pin to crush cookies too.
- pie plate/dish
- measuring cups
- measuring spoons
- knife to cut pie
- mixing spoons
Ingredients
Cheescake Layer
- 8 ounces cream cheese softened
- 1 tablespoon heavy cream
- 1 tablespoon granulated sugar
- 4 ounces whipped cream I used cool whip, thawed
Oreo Pumpkin Layer
- 1 cup pumpkin puree such as Libby's
- 3.4 ounce package Instant Vanilla Pudding mix
- 3/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 4 Oreo Cookies crushed
Garnish
- Whipped Cream
- Crushed Oreos
Instructions
- Prepare Oreo Pie Crust according to Picky Palate recipe. Let cool completely.
- For cheesecake layer, place softened cream cheese, heavy cream and sugar into a medium mixing bowl, beat until well combined. Gently stir in whipped topping. Carefully spread over bottom of Oreo crust.
- For Oreo Pumpkin Layer, place pumpkin, pudding mix, heavy cream, cinnamon and nutmeg into a medium mixing bowl. Beat until well combined. I just use a spoon for reference. Stir in crushed Oreo Cookies. Spread over cheesecake layer. Refrigerate for at least 3 hours before serving. Before serving top with mounds of whipped cream and crushed Oreos.
Nutrition
Calories: 410kcal | Carbohydrates: 31g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 276mg | Potassium: 203mg | Fiber: 1g | Sugar: 22g | Vitamin A: 7465IU | Vitamin C: 1.9mg | Calcium: 92mg | Iron: 1.4mg