Pumpkin Butterscotch Cheesecake with Oreo Crust just saying those words makes my mouth water! If you’ve ever been disappointed by dense, overly sweet cheesecakes that lack that perfect balance of fall flavors, you’re in the right place. This show-stopping dessert combines the warm spices of pumpkin with the caramel richness of butterscotch, all nestled on a chocolate cookie crust that’ll have everyone asking for seconds.
I’m Emeli, and welcome to FoodFansy! As a chef who’s spent years perfecting desserts in both professional kitchens and my own home, I can tell you that this Pumpkin Butterscotch Cheesecake is the recipe that changed how I think about fall baking. I created it one October evening when I wanted something more exciting than traditional pumpkin pie but just as comforting. The result? A creamy, dreamy masterpiece that’s become my most-requested dessert every autumn.
In this guide, I’ll walk you through everything: why this recipe works so beautifully, how to choose the best ingredients, step-by-step instructions that guarantee success, pro tips for cheesecake perfection, creative variations, and answers to your most common questions. Let’s create something unforgettable together!
Why This Pumpkin Butterscotch Cheesecake Recipe Works
This Pumpkin Butterscotch Cheesecake with Oreo Crust isn’t just another fall dessert it’s a carefully crafted combination of flavors and textures that work in perfect harmony. Here’s what makes it special:
- Uses accessible, affordable ingredients No specialty items required! Everything can be found at your local grocery store, from cream cheese to Oreo cookies.
- Prep in under 20 minutes Despite its impressive appearance, this cheesecake comes together quickly with minimal hands-on time.
- Perfect for any occasion Whether you’re hosting Thanksgiving dinner, bringing dessert to a potluck, or simply treating yourself on a cozy weekend, this cheesecake delivers wow-factor every time.
- The butterscotch twist While most pumpkin cheesecakes stick to traditional flavors, the melted butterscotch chips add a luxurious caramel depth that elevates the entire dessert.
- No water bath needed This recipe uses a foolproof baking method that prevents cracks without the hassle of water baths.
Choosing the Right Ingredients for Pumpkin Butterscotch Cheesecake
Quality ingredients make all the difference in achieving that silky, rich texture and balanced flavor.
Best Cream Cheese for This Recipe
Full-fat, brick-style cream cheese is essential Don’t use spreadable cream cheese or low-fat versions, as they contain more moisture and stabilizers that prevent that ultra-creamy texture. Philadelphia is my go-to brand, but any full-fat cream cheese works beautifully. Make sure it’s truly softened to room temperature – this prevents lumps and creates that smooth, velvety filling.
Pumpkin Puree Selection
Pure pumpkin puree vs. pumpkin pie filling – This is critical! You want 100% pure pumpkin puree (like Libby’s), NOT pumpkin pie filling which already contains sugar and spices. Check the ingredient label – it should only list pumpkin. The pure puree gives you complete control over sweetness and spice levels.
Butterscotch Chips Matter
Look for quality butterscotch chips – Ghirardelli or Guittard brands have the richest, most authentic butterscotch flavor. Avoid chips with artificial flavoring. The chips need to be fully melted and slightly cooled before folding into the batter for even distribution.
Oreo Cookie Considerations
Classic Oreos are best – Regular Oreos (not double-stuffed or thin) create the ideal crust texture. You can use a food processor to crush them, or place them in a sealed bag and crush with a rolling pin. You want fine crumbs with some small chunks for texture.
Ingredients & Prep for Pumpkin Butterscotch Cheesecake
Getting your ingredients and equipment ready is half the battle for cheesecake success.
Cheesecake Prep Essentials
Temperature is everything Remove cream cheese, eggs, and pumpkin puree from the refrigerator 1-2 hours before baking. Room-temperature ingredients blend seamlessly without overmixing, which can incorporate too much air and cause cracks.
Prepare your pan properly Line the bottom of your 9-inch springform pan with parchment paper, which makes removing the cheesecake effortless. You can also wrap the outside of the pan with aluminum foil if you’re concerned about leaks.
Melt butterscotch chips correctly Use a double boiler or microwave in 20-second intervals, stirring between each, until smooth. Let cool for 5 minutes before adding to the batter.
The Oreo Crust Foundation
The crust is where it all begins! Crush 24 Oreo cookies (cream filling and all) until you have about 2 cups of fine crumbs. Mix with 5 tablespoons of melted butter until the mixture resembles wet sand. Press firmly into the bottom of your prepared pan use the bottom of a measuring cup for even compression. Pre-bake for 8 minutes to set the crust, then cool completely before adding the filling.
Filling Components
Your filling combines cream cheese as the base, granulated sugar for sweetness, pumpkin puree for that autumn flavor, eggs for structure, melted butterscotch chips for richness, and warm spices (vanilla, cinnamon, nutmeg, and salt) that bring everything together. Have all ingredients measured and ready before you start mixing.
Step-by-Step Cooking Instructions for Pumpkin Butterscotch Cheesecake
Follow these steps carefully for cheesecake perfection every time.
Pre-Cooking Prep for Pumpkin Butterscotch Cheesecake
- Preheat your oven to 325°F (160°C) – This moderate temperature prevents the cheesecake from cooking too quickly and cracking.
- Ensure all ingredients are at room temperature – This cannot be stressed enough! Cold ingredients create lumps that are nearly impossible to smooth out.
- Prepare the Oreo crust – Follow the crust instructions above, bake for 8 minutes, and let cool completely while you prepare the filling.
Cooking Method for Pumpkin Butterscotch Cheesecake
- Beat cream cheese and sugar – Using a stand mixer or hand mixer on medium speed, beat the softened cream cheese and ¾ cup granulated sugar for 2-3 minutes until completely smooth and fluffy. Scrape down the sides of the bowl frequently.
- Add pumpkin and spices – Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt until fully incorporated. The mixture should be smooth and evenly colored.
- Incorporate eggs gently – Add eggs one at a time, mixing on low speed just until combined after each addition. Overmixing after adding eggs creates air bubbles that can cause cracks.
- Fold in butterscotch – Using a spatula, gently fold the cooled melted butterscotch chips into the batter until evenly distributed. This adds gorgeous caramel swirls throughout.
- Pour and smooth – Pour the filling over your cooled Oreo crust and gently tap the pan on the counter a few times to release any air bubbles. Smooth the top with a spatula.
- Bake low and slow – Bake for 55-60 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble (about a 2-inch diameter in the center should jiggle when gently shaken).
Doneness Check for Pumpkin Butterscotch Cheesecake
The jiggle test is your friend – The edges should look set and slightly puffed, while the center should wobble like Jell-O when you gently shake the pan. It will continue cooking as it cools. An instant-read thermometer should register 150-155°F in the center. Don’t wait until the entire surface is firm or you’ll end up with an overcooked, cracked cheesecake.
Resting Your Pumpkin Butterscotch Cheesecake
Patience is crucial – Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. This gradual temperature change prevents cracks. Then, remove from the oven and cool at room temperature for another hour. Finally, cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This chilling time allows the flavors to meld and the texture to become perfectly creamy and sliceable.
Pro Tips for Perfect Pumpkin Butterscotch Cheesecake
These insider tricks will take your cheesecake from good to extraordinary.
Avoiding Cracks and Imperfections in Pumpkin Butterscotch Cheesecake
- Don’t overmix – Mix just until ingredients are combined, especially after adding eggs. Overmixing incorporates air that expands during baking and causes cracks.
- Use the oven door crack method – Instead of a water bath, I let my cheesecake cool gradually in the turned-off oven with the door slightly ajar. This prevents the dramatic temperature change that causes cracks.
- Run a knife around the edges – As soon as you remove the cheesecake from the oven, run a thin knife around the edge to separate it from the pan. This prevents the cheesecake from pulling and cracking as it cools and contracts.
Essential Tools for Pumpkin Butterscotch Cheesecake
- 9-inch springform pan – Non-negotiable for easy removal and perfect presentation.
- Stand or hand mixer – For achieving that smooth, lump-free texture.
- Food processor – Makes quick work of crushing Oreos to perfect crumbs.
- Instant-read thermometer – Takes the guesswork out of doneness (though the jiggle test works great too).
- Offset spatula – For smoothing the top and achieving a professional finish.
Storage & Make-Ahead Tips for Pumpkin Butterscotch Cheesecake
Refrigerator storage – Covered cheesecake keeps beautifully for 5-7 days in the refrigerator. In fact, it tastes even better on day two after the flavors have fully developed.
Freezer-friendly – Wrap individual slices or the entire cheesecake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Make-ahead advantage – This is an ideal make-ahead dessert! Prepare it 1-2 days before your event for stress-free entertaining.
Flavor Variations for Pumpkin Butterscotch Cheesecake
Make this recipe your own with these creative twists!
Chocolate Lover’s Version
Add chocolate chips or cocoa – Fold in ½ cup mini chocolate chips with the butterscotch, or swirl in 2 tablespoons of cocoa powder for a pumpkin-chocolate-butterscotch trifecta. You can also use chocolate sandwich cookies instead of Oreos for the crust.
Maple Pecan Upgrade
Swap butterscotch for maple – Replace the butterscotch chips with 3 tablespoons of pure maple syrup and fold in ½ cup of toasted chopped pecans for a sophisticated autumn flavor profile.
Spiced Rum Twist
Adult-friendly enhancement – Add 2 tablespoons of spiced rum or bourbon to the filling for a warming, complex flavor that pairs beautifully with the pumpkin and butterscotch.
Gluten-Free Adaptation
Use gluten-free cookies – Substitute gluten-free chocolate sandwich cookies for the Oreo crust. The filling is naturally gluten-free, so this simple swap makes the entire dessert celiac-friendly.
Mini Cheesecake Option
Individual servings – Line a muffin tin with cupcake liners, divide the crust and filling among 12 cups, and bake for 22-25 minutes. Perfect for parties and portion control!
| Variation | Key Change | Best For | Baking Time Adjustment |
|---|---|---|---|
| Chocolate Lover’s | Add ½ cup chocolate chips | Chocolate enthusiasts | None |
| Maple Pecan | Replace butterscotch with maple syrup + pecans | Sophisticated palates | None |
| Spiced Rum | Add 2 tbsp rum/bourbon | Adult gatherings | None |
| Gluten-Free | Use GF cookies for crust | Dietary restrictions | None |
| Mini Cheesecakes | Use muffin tin | Parties & portion control | Reduce to 22-25 minutes |
Serving Suggestions for Pumpkin Butterscotch Cheesecake
Presentation and pairings elevate this dessert from delicious to unforgettable.
Top it beautifully – A dollop of fresh whipped cream, a drizzle of warm butterscotch sauce, and a sprinkle of crushed Oreo crumbs create an Instagram-worthy presentation. Fresh fall garnishes like candied pecans or a cinnamon stick add visual appeal.
Pair with beverages – This rich, creamy cheesecake pairs wonderfully with:
- Hot coffee or espresso (the bitterness balances the sweetness)
- Spiced chai tea or apple cider
- Dessert wines like Moscato or late-harvest Riesling
- Irish cream liqueur for an adult after-dinner treat
Complementary sides – Serve alongside:
- Fresh apple slices or pear wedges for a light contrast
- Salted caramel sauce for extra decadence
- A small scoop of vanilla bean ice cream for temperature contrast
Portion sizing – This rich cheesecake is best served in modest slices. One 9-inch cheesecake yields 12-16 servings, depending on how generous you’re feeling!
FAQs About Pumpkin Butterscotch Cheesecake
Can I make this Pumpkin Butterscotch Cheesecake without a springform pan?
While a springform pan is ideal, you can use a regular 9-inch cake pan lined with parchment paper extending over the edges (like a sling). This allows you to lift the entire cheesecake out. However, you won’t get those clean, professional sides.
Why did my Pumpkin Butterscotch Cheesecake crack?
Cracks typically occur from: 1) Overbaking (the center should still jiggle), 2) Overmixing the batter (which incorporates too much air), or 3) Cooling too quickly (use the gradual oven-cooling method). The good news? Cracks don’t affect taste, and you can cover them with toppings!
Can I use homemade pumpkin puree in this cheesecake?
Absolutely! Just make sure it’s thick and not watery. Roast sugar pumpkins, puree the flesh, and strain through cheesecloth to remove excess moisture. Canned puree is more consistent, but homemade adds a special touch.
How do I know when the Pumpkin Butterscotch Cheesecake is done?
Use the jiggle test – the edges should be set and firm, but the center (about 2 inches in diameter) should still wobble when gently shaken. An instant-read thermometer should read 150-155°F in the center. Remember, it continues cooking as it cools.
Can I make Pumpkin Butterscotch Cheesecake dairy-free?
Yes, but with careful substitutions. Use dairy-free cream cheese (like Kite Hill or Miyoko’s), dairy-free butterscotch chips, and vegan butter. The texture may be slightly different, but it can still be delicious!
What if I don’t have butterscotch chips?
You can substitute with caramel sauce (use ⅓ cup), white chocolate chips, or simply omit them for a classic pumpkin cheesecake. The butterscotch adds richness, but the cheesecake is still wonderful without it.
How far in advance can I make this cheesecake?
This is actually a fantastic make-ahead dessert! You can prepare it up to 3 days in advance. Keep it covered in the refrigerator and add toppings just before serving for the freshest presentation.
Is this Pumpkin Butterscotch Cheesecake recipe safe during pregnancy?
Yes! The cheesecake is fully baked and the eggs reach a safe temperature during cooking. However, if you’re concerned, use pasteurized eggs for extra safety. Avoid the alcohol variations if you’re pregnant.
Conclusion
There you have it your complete guide to making the most incredible Pumpkin Butterscotch Cheesecake with Oreo Crust! This dessert has been a labor of love, combining my passion for fall flavors with my professional techniques, and I’m thrilled to share it with you.
Fire up your oven and try this tonight! Whether you’re baking for a special occasion or just treating yourself to something spectacular, this cheesecake is guaranteed to impress. The creamy pumpkin filling, the caramel richness of butterscotch, and that chocolate cookie crust create a symphony of flavors that celebrates everything we love about autumn.
Join the thousands of home cooks at FoodFansy who have fallen in love with this recipe! I’d love to see your creations – tag me on social media with your beautiful cheesecakes. And if you enjoyed this recipe, don’t forget to leave a rating and let me know how it turned out.
If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!
Pumpkin Butterscotch Cheesecake with Oreo Crust – 5-Star Fall Dessert
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Butterscotch Cheesecake with Oreo Crust blends creamy pumpkin, rich butterscotch, and a crunchy Oreo base a perfect fall dessert!
Ingredients
24 Oreo cookies, crushed
5 tbsp melted butter
16 oz (450g) cream cheese, softened
¾ cup granulated sugar
¾ cup pumpkin puree
2 large eggs
½ cup melted butterscotch chips
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
Instructions
1. Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan.
2. Combine crushed Oreos and melted butter. Press into pan and bake for 8 minutes.
3. Beat cream cheese and sugar until smooth.
4. Add pumpkin puree, eggs, vanilla, and spices; mix well.
5. Fold in melted butterscotch and pour over crust.
6. Bake for 55–60 minutes, until the center is slightly wobbly.
7. Cool for 1 hour and chill for 4 hours before serving.
Notes
Top with whipped cream and butterscotch drizzle for extra indulgence.
Store in the fridge for up to 5 days or freeze for 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: Pumpkin Cheesecake, Butterscotch, Oreo Crust, Fall Dessert