Who doesn’t love cheesecake? Add in some pumpkin bits and Oreo and you have yourself a delicious dessert to share with your family! Whip up this mouth-watering dessert by following this guided recipe with Multo by CookingPal.
How to make Pumpkin Oreo Cheesecake with Multo by CookingPal?
The Pumpkin Oreo Cheesecake is a no-bake cheesecake made with the multi-purpose Multo!
1. Prepare the base.
Start with melting the butter in Multo. In addition to being a blender and food processor, Multo by CookingPal also has a heating element that allows to heat things up for cooking. With Multo’s food processing capabilities, mash the Oreo into a powdered form. Combining the mashed Oreo and melted butter to make the base for the cheesecake.
2. Steam the pumpkin with Simmering Basket.
Peel the skin off the pumpkin and slice it into 1-2 inch chunks. Now place the sliced pumpkin into Simmering Basket. Multo will steam the pumpkins.
3. Whip cream with Butterfly Whisk.
The Multo has a long list of useful functions and accessories, one of them being the Butterfly Whisk. This accessory expertly combines ingredients into a smooth concoction. You can adjust the speed and time duration of the whisk with the Hub. The Butterfly Whisk will mix the ingredients till they are silky smooth.
4. Chill and enjoy!
Simply pour the mixture over the base. Make sure the pumpkin cream mixture is spread evenly across the edges of the dish. Place the dish back into the refrigerator for another 2 hours. Enjoy chilled!
Cooking tips and tricks
Always use room temperature cream cheese. Let the cream cheese sit on the counter before beating it into the batter. This will give you a smoother velvety texture.
To easily peel the pumpkins, place them in the microwave to heat for a couple of minutes. Once it warms up, you’ll be able to slice the peel off the pumpkin easier.
What are the variations of Pumpkin Oreo Cheesecake?
Make this recipe your own by topping it with a garnishing of your choice like cracked Oreos or melted chocolate.
If you want some fruits with your dessert, top the cheesecake with glazed berries!
Simmering Basket Butterfly Whisk
The final verdict on the cheesecake - how does it taste?
Nothing beats the simple and easy Pumpkin Oreo Cheesecake. It’s:
& Finger-licking good!
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This ghoulishly tasty dish will lighten up your Halloween, with its surprisingly crackling base and a spicy sweet pumpkin filling.
7 OZ / 200 G Oreo biscuits
0.75 OZ / 20 G popping cand
1.75 OZ / 50 G butter
21.25 OZ / 600 G pumpkin
7 OZ / 200 G cream cheese
3.5 OZ / 100 G heavy cream
1 TSP cinnamon
1 PINCH nutmeg
3.5 OZ / 100 G sugar
34 OZ / 1L hot water
Add butter into the mixing bowl and melt for 2 minutes / 165°F|75°C / speed 2.
Add the cookies to the mixing bowl and chop for 30 seconds / speed 5.
In a lined cake tin spread the mix evenly on the base
and sprinkle over the popping candy. Using a rolling pin compress the base into the cake tin then place in the fridge for 30 minutes.
Clean and wash the bowl.
Prepare the pumpkin by removing the skin and cut into 2 inch chunks.
Add the water to the mixing bowl and add the pumpkin in the simmering basket.
Make sure the measuring cup is inserted, steam for 10 minutes.
Once the pumpkin is cooked remove and allow to cook down for 10 minutes. Wash and clean the bowl.
Attach the butterfly whisk. Add cream cheese, heavy cream, sugar and spices to the mixing bowl, mix for 30 seconds / speed 2 / reverse.
Add the pumpkin to the cheese mix and blend for 30 seconds / speed 2 / reverse.
Evenly distribute the filling over the base allowing
to chill for at least 2 hours or till set.
You can garnish your dish with whipped cream or create a spooky face on the top.
Enjoy Your dish!