Pumpkin and oreo cheesecake: A decadent autumn surprise
Thinking about a pumpkin cheesecake with Oreo, I expected it to be something special. However, I still imagined just a cheesecake on a biscuit base. When I saw the bake that a friend made based on TikTok creator Rozkoszny's recipe, I was full of admiration. The excitement reached its peak when I tried the cheesecake with the incredible biscuit cream.
There must be cream soup, pumpkin risotto, a fluffy cake with white chocolate, pumpkin pie, and cheesecake during pumpkin season. This is the fixed menu I look forward to all summer. I never expected that something would surprise me this year. However, the pumpkin and Oreo cheesecake that my friend made definitely broke the routine.
The creaminess of this cheesecake takes it to the next level
What surprises in Rozkoszny's cheesecake is not the velvety pumpkin-flavoured cheese mass, but its combination with cream-based whipped cream and mascarpone. The delicate cloud is mixed with crushed Oreo biscuits, 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 biscuit cream penetrates the cheese mass, enhancing the taste sensations. The chocolate base made from crushed biscuits is a strong accent at the end.
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 do you 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 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. 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:
- 225g Oreo biscuits,
- 60g butter,
- a pinch of salt,
- 600g triple-ground quark cheese,
- 500g mascarpone cheese,
- 250g pumpkin purée,
- 140g caster sugar,
- 30g potato starch,
- a pinch of cinnamon,
- ground ginger,
- turmeric,
- 3 eggs,
- 240ml double cream,
- 15g icing sugar.
Made in 4 simple steps:
Step 1. Blend 170g of Oreo biscuits into a powder, then mix them with melted butter. Line the bottom of a 23cm springform pan with parchment paper. Bake in an oven preheated to 180°C for 8 minutes. Remove and let cool.
Step 2. In a large bowl, beat the ground quark cheese with 250g 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. Keep beating the batter with a mixer. Once the mass is consistent, transfer it onto the cooled crust. Bake for 45 minutes.
Step 3. Set the baked cheesecake aside 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 icing sugar. Mix with crushed Oreo biscuits. You can leave some for decoration. Spread the ready cream on the cooled cheesecake.
