Pumpkin Patch Cheesecake
- SERVES
- 12
- CHILL TIME
- 8 Hr
- COOK TIME
- 55 Min
Our whimsical Pumpkin Patch Cheesecake is a ghostly good treat for your haunted Halloween party. This easy pumpkin cheesecake recipe with its yummy cookie crumb crust is literally to-die-for.
What You'll Need
- 1 (16.6-ounce) package orange cream-filled chocolate sandwich cookies (see Note)
- 4 tablespoons butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cup sugar, divided
- 4 eggs
- 2 teaspoons vanilla extract, divided
- 1 (16-ounce) container sour cream
- 5 drops red food color
- 10 drops yellow food color
What to Do
- Preheat oven to 350 degrees F. Place 23 cookies in a resealable plastic bag. Using a rolling pin, crush cookies then place crumbs in a medium bowl with the butter; mix well then spread mixture into bottom of a 10-inch springform pan. Chill until ready to fill.
- In a large bowl, with an electric beater on medium speed, beat cream cheese and 1 cup sugar until creamy. Add eggs one at a time, beating well after each addition, then add 1 teaspoon vanilla and mix well.
- Set aside 2 cookies for garnish then break up remaining 8 cookies. Stir cookie pieces into cream cheese mixture then pour into crust.
- Bake 55 to 60 minutes, or until firm. Remove from oven and let cool 5 minutes.
- Meanwhile, in a medium bowl, using a spoon, stir together sour cream, the remaining sugar and vanilla, and the food color until well combined. Carefully spread sour cream mixture over top of cheesecake then bake 5 more minutes.
- Let cool then chill overnight or at least 8 hours. Decorate top of cake by making a pumpkin face using reserved 2 cookies (see photo). Serve immediately, or cover until ready to serve.
Note
Orange cream-filled chocolate sandwich cookies are seasonal and can only be found in grocery stores around Halloween.
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Honeybun64
Oct 26, 2014
I'm going to make this. Looks so yummy! Going to store now to get everything I need.
andy69
Oct 28, 2013
Howard, What do you do withthe cream from the cookies when you crush the cookies to make the pie crust. Andy
Daisymae20042 9249 340
Nov 02, 2011
I would like to thank you for giving good food ideals watch you every day
nancywessel 378105 4
Oct 29, 2011
I made this for my son's birthday cake. He is a cook and pronounced it absolutely delicious. I am 70 years old and have never baked a REAL cheesecake - it was simple and would be wonderful with any Oreo creme cookie in it. Will definitely make it again and try baking it in 2 smaller spring form pans. Then I can freeze one or share it with a friend.
bolcacs 8332655
Sep 18, 2011
How much pumpkin can be mixed in with the cream cheese? I'm thinking maybe 1/4 cup. Also should the just of the ingredients be changed or remain the same. Please let me know and thanks in advance.
whosyournana 96222 26
Nov 02, 2012
when i make a 'pumpkin double-decker cheese cake, i added 1 egg per 1 cup canned pumpkin. (bottom layer classic new york cheese cake) & 1/2 tsp cinnamon, 1/4 tsp ginger. the creamy dessert is a big family favorite
whosyournana 96222 26
Nov 02, 2012
when i make a 'pumpkin double-decker cheese cake, i added 1 egg per 1 cup canned pumpkin. (bottom layer classic new york cheese cake) & 1/2 tsp cinnamon, 1/4 tsp ginger. the creamy dessert is a big family favorite
whosyournana 96222 26
Nov 02, 2012
when i make a 'pumpkin double-decker cheese cake, i added 1 egg per 1 cup canned pumpkin. (bottom layer classic new york cheese cake) & 1/2 tsp cinnamon, 1/4 tsp ginger. the creamy dessert is a big family favorite
whosyournana 96222 26
Nov 02, 2012
when i make a 'pumpkin double-decker cheese cake, i added 1 egg per 1 cup canned pumpkin. (bottom layer classic new york cheese cake) & 1/2 tsp cinnamon, 1/4 tsp ginger. the creamy dessert is a big family favorite
whosyournana 96222 26
Nov 02, 2012
when i make a 'pumpkin double-decker cheese cake, i added 1 egg per 1 cup canned pumpkin. (bottom layer classic new york cheese cake) & 1/2 tsp cinnamon, 1/4 tsp ginger. the creamy dessert is a big family favorite
whosyournana 96222 26
Nov 02, 2012
when i make a 'pumpkin double-decker cheese cake, i added 1 egg per 1 cup canned pumpkin. (bottom layer classic new york cheese cake) & 1/2 tsp cinnamon, 1/4 tsp ginger. the creamy dessert is a big family favorite
grannyblu
Mar 15, 2013
Simply add 1/2 cup pumpkin to cheesecake mixture I'm sure it will come out fine 1/4 cup does not seem like enough to get a pumpkin flavor
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