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