Pumpkin and Oreo cheesecake: A delightful autumn surprise
Thinking about a pumpkin cheesecake with Oreo, I anticipated something special. Still, I merely envisioned a cheesecake on a cookie crust. When I saw the bake a friend made based on Rozkoszny's recipe, I was thoroughly impressed. My excitement peaked when I tasted the cheesecake with its incredible cookie cream.
There must be cream soup, pumpkin risotto, fluffy cake with white chocolate, pumpkin pie, and cheesecake during pumpkin season. This is the fixed menu I anticipate all summer. I never expected anything to surprise me this year, but the pumpkin and Oreo cheesecake my friend made definitely broke the routine.
The creaminess of this cheesecake takes it to the next level
What surprises in Rozkoszny's cheesecake isn't the velvety pumpkin-flavoured cheese mixture, but its combination with cream-based whipped cream and mascarpone. The delicate blend is mixed with crushed Oreo cookies, which break the sweet monotony with a slightly coarse but extraordinarily pleasant crunch.
When you take a piece of cake on a fork, the Oreo cookie cream blends into the cheese mass, enhancing the taste sensations. A strong accent at the end is the chocolate base made from crushed cookies.
How to prepare pumpkin for cheesecake with Oreo?
The key ingredient for Rozkoszny's cake is pumpkin purée, which is worth preparing in advance. How to do it? Cut the pumpkin into pieces, peel off the skin, and remove the seeds. Then, spread it on a baking sheet lined with parchment paper. Place it in an oven preheated to 180°C (355°F) and bake for about 30-40 minutes.
The pumpkin's baking time depends on the pieces' variety and size. Butternut squash is best for making purée due to its sweet taste, smooth consistency, and low fibre content. Hokkaido and regular pumpkins are also good options. However, do not buy spaghetti squash under any circumstances—it is very fibrous, so it will not work for purée in cheesecake at all.
Recipe for creamy pumpkin and Oreo cheesecake from Rozkoszny
Ingredients:
- 225 g Oreo cookies,
- 55 g butter,
- a pinch of salt,
- 600 g triple-ground quark cheese,
- 510 g mascarpone cheese,
- 255 g pumpkin purée,
- 140 g superfine sugar,
- 30 g potato starch,
- a pinch of cinnamon,
- ground ginger,
- turmeric,
- 3 eggs,
- 250 mL heavy cream,
- 15 g powdered sugar.
Made in 4 simple steps:
Step 1. Blend 170 g of Oreo cookies into a powder, then mix them with melted butter. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper. Bake in an oven preheated to 180°C (355°F) for 8 minutes. Remove and let cool.
Step 2. In a large bowl, beat the ground quark cheese with 255 g of mascarpone. Gradually add the pumpkin purée, sugar, potato starch, cinnamon, ginger, turmeric, and a pinch of salt. Then add the eggs one by one and beat the mixture with a mixer. Once the blend is consistent, transfer it onto the cooled crust. Bake for 45 minutes.
Step 3. Allow the baked cheesecake to cool, then refrigerate it for at least 6 hours.
Step 4. Before serving the cake, prepare the cream. Whip the cream with mascarpone cheese and powdered sugar. Mix with crushed Oreo cookies, reserving some for decoration. Spread the prepared cream on the cooled cheesecake.
