Thursday, October 25, 2012

Pumpkin Gingerbread Cheesecake
{Gingerbread Oreo Cookie Crust}

 
Fall is here and it's my absolute favorite season. As soon as the temperatures drop I go into full baking mode and usually don't stop until after Christmas. My favorite fall treats are anything with apples, nuts, cinnamon, pumpkins, sweet potatoes and gingerbread.

I have several pumpkin lovers in my house, so it's always fun finding new ways to incorporate pumpkin into a variety of recipes.
  A couple weeks back Walmart offered me the opportunity to review the new Limited Edition Gingerbread Oreos.

I jumped on the chance, because I love gingerbread and oreos, so I was curious to see how the flavors combined.
 Besides sampling the Oreos Walmart also challenged me to create a recipe using the new cookies.
Since cheesecake is one of my top favorite desserts a Pumpkin Gingerbread Cheesecake sounded perfect. First off I have to say that the new Oreos were awesome! I loved the creamy gingerbread filling and the flavor wasn't overwhelming at all. We polished off the first package in no time.
 
I actually had to hide the second package, so no one would get their hands on it before I could made my recipe.  I had so much fun mixing all the different flavors together to create this cheesecake. I found out that the new Gingerbread Oreos will hit the store shelves starting October 28th.   

As soon as I see them I'm going to stock up on a bunch of packages, because I have a few more recipes in mind. Lets get started on the cheesecake recipe.

Ingredients: Gingerbread Oreos, pumpkin puree, 2 - packages cream cheese, eggs, vanilla extract, pumpkin pie spice, cinnamon and brown sugar.
 
You will also need granulated sugar and caramel syrup which are not pictured. Those were additional add in's that I came up with along the way. I have added them to the full recipe at the end of the post. 

Preheat oven to 350 degrees. Using a food processor or mini chopper grind up the Oreo cookies (including the filling) until finely chopped (reserve 1/2 for the topping).

Press the remaining crushed cookies onto the bottom and halfway up the sides of a 8 inch spring form pan. Bake crust for 5 minutes. Remove from oven and set aside.

With an electric mixer or a kitchen aide using the blender attachment. Beat cream cheese and both sugars on low speed until fluffy and the sugars are combined. Add the pumpkin, vanilla, salt and spices. Add the eggs, one at a time, mixing well after each one. Pour the filling evenly into the prepared crust.

Bake for 50 minutes, just until the top is a bit brown. Turn off the oven and let the cheesecake sit in the oven for 1 1/2 hours. Remove from oven and refrigerate until firm (6 hours or overnight). Add the remaining crushed cookies on top of the cheesecake and drizzle with caramel syrup.






Pumpkin Gingerbread Cheesecake

Ingredients:
1 - 15.25 oz package Gingerbread Oreos, crushed (reserve 1/2 cup for topping)
2 - 8 oz packages cream cheese
2/3 - cup packed brown sugar
1/4 - cup regular sugar
1 1/2 - cups solid packed pumpkin or use homemade pumpkin puree
1 - teaspoon vanilla extract
1/4 - teaspoon salt
1 - teaspoon pumpkin pie spice
1/4 - teaspoon ground cinnamon
2 - eggs, room temperature
caramel sundae syrup ( I used Smuckers)

Directions:
Preheat oven to 350 degrees. Using a food processor or mini chopper grind up the Oreo cookies (including the filling) until finely chopped (reserve 1/2 for the topping).

Press the remaining crushed cookies onto the bottom and halfway up the sides of a 8 inch spring form pan. Bake crust for 5 minutes. Remove from oven and set aside.

With an electric mixer or a kitchen aide using the blender attachment. Beat cream cheese and both sugars on low speed until fluffy and the sugars are combined.

Add the pumpkin, vanilla, salt and spices. Add the eggs, one at a time, mixing well after each one.

Pour the filling evenly into the prepared crust. Bake for 5o minutes, just until the top is a bit brown. 

Remove cheesecake from oven and loosen the cake from the pan by running a knife around the inside edge between the crust and the pan. (This helps prevent cracking)

Return cheesecake to the oven and turn off oven. Let the cheesecake sit in the oven for 1 1/2 hours to cool down slowly (this prevents cracking in the middle of the cheesecake).

Remove from oven and refrigerate until firm 6 hours or preferably overnight, before serving.
 

Add the remaining crushed cookies on top of the cheesecake and drizzle with caramel syrup just before serving. Refrigerate leftovers.

If you are unable to find Gingerbread Oreo's you can subsitute with gingersnaps or graham crackers. Click here for a graham cracker crust recipe. 

Inspired by: Food World

 

Disclosure:
I'm part of the Walmart Moms Program. Follow me and my fellow Walmart Moms and our ideas. Walmart has provided me with a gift card and compensation for my time and efforts in creating this post. All opinions stated above are entirely my own
 




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12 comments:

Leah Walker said... #

Good morning! I really love your blog:). This cheesecake looks heavenly! Looks like a good choice for what to take to our family Thanksgiving dinner. Btw, your photography is really nice too, have a good day!

Tina Butler said... #

Thank you so much Leah! The new oreos should hit the store shelves in just a couple days. I think this would be perfect for Thanksgiving.

I plan on making another cheesecake to take to our family get together. I want to make some oreo truffles with the new oreos as well. I can't wait to finally see them in the grocery store.

Thank you for the photo compliment. My photos have gotten so much better. You should of seen how they looked when I first started this journey. I'm so glad that I am learning along the way.

Doris said... #

Thank you for a great sounding recipe. My family loves anything "pumpkin". I will be trying this soon, and I'll be on watch for the pumpkin oreos.

Anonymous said... #

That looks amazing. Sprinkling chopped pecans to the topping would only gild the Lilly but I'm going to have to try it with that addition.

Tina Butler said... #

I agree spiced or even candied pecans would be a nice additon. My little doesn't like nuts, so I want to please everyone. Pumpkin is his favorite.

Axelle the french cook said... #

Really ... I have to try pumpkin for dessert.

Tanya said... #

This looks amazing! I think I gained a pound just looking at it, lol. Thanks, will try this next month :)

Veronica Gantley said... #

Hey Tina! It has been a while since I have visited your site. I am loving the new digs. I love what you have done to the place. Rock on...

Jen Chapman said... #

This is just what I was looking for! I can't seem to find the gingerbread oreos though, any suggestions on what I can use instead?

Tina Butler said... #

I would go with regular gingerbread cookies or gingersnaps. If using cookies you will need to a bit of butter so the crust comes together. I bet cinnamon graham crackers would be great as well.

Here is a quick easy crust recipe to use with either ginger snap cookies or graham crackers.

Crust recipe:
2 - cups graham cracker crumbs
1/4 - cup sugar
5 - tablespoons butter, melted
non stick baking spray

Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together. Lightly spray the sides of a 9 or 11 inch spring form pan (11 inch recommended) with baking spray. Pat the graham cracker mixture on the bottom of the spring form pan (do not bake).

Coach Anne said... #

What size pan? 9"?

Tina Butler said... #

It is stated on the recipe: Press the remaining crushed cookies onto the bottom and halfway up the sides of a 8 inch spring form pan.