Bake two favorite flavors together with our OREO-Pumpkin Cheesecake! This delicious OREO-Pumpkin Cheesecake features a crust made of OREO Cookies.
What You Need
Original recipe yields 12 servings
19 OREO Cookies
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1-1/2 cups canned pumpkin pie filling
1 Tbsp. cornstarch
3 egg s
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Let's Make It
Heat oven to 325°F.
Place cookies in single layer on bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin pie filling and cornstarch; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Save 60 calories and 8g of fat, including 4g of sat fat, per serving by preparing with Reduced Fat OREO Cookies and PHILADELPHIA Neufchatel Cheese.
Be sure to purchase pumpkin pie filling, which is already has the spices added, and not the plain pumpkin.
How to Store
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.