Spiced Pumpkin Cheesecake – a delicious recipe with OREO Pieces-Small, sugar, butter, sour cream, milk, solid-pack. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix OREO Pieces, 3/4 cup sugar (or 3 Tbsp.
2
for trial recipe) and butter.
3
Press 2 cups of the OREO Pieces mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 springform pan for trial recipe).
4
Place 1 quart of the sour cream (or 1 cup for trial recipe), milk, pumpkin and pumpkin pie spice in 12-quart mixer bowl fitted with wire whip attachment.
5
Beat on medium speed until well blended.
6
Add Cheesecake Filling Mix.
7
Beat on medium speed 1 minute.
8
Scrape down side of bowl.
9
Beat an additional minute.
10
Immediately pour about 6-3/4 cups of the filling mixture over each crust.
11
Mix remaining 1 quart sour cream (or 1 cup for trial recipe) and remaining 1/2 cup sugar (or 2 Tbsp.
12
for trial recipe); spread evenly over cheesecake filling.
13
Refrigerate at least 3 hours or until firm.
604
kcal
Calories
48
g
Fat
31
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 qt. OREO Pieces-Small, 1-1/4 cups sugar, divided, 1-1/3 cups Unsalted butter, melted, 2 qt. sour cream, divided, and more.
Yes, Spiced Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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