Pumpkin Cheesecake Pie

 Pumpkin Cheesecake Pie with Cinnamon Bun Oreo Crust

& Topped with Apple Cider Caramel

Goddesses gather round to learn how to make this spectacular Thanksgiving dessert.  It is a pumpkin pie, a cheesecake and a cinnamon bun all in one.     

 Creamy pumpkin cheesecake, with just the right amount of spice, is supported by a Cinnamon Bun Oreo crust.  It is a trifecta of Thanksgiving dessert flavors! The family will be thankful for this delicious dessert and you will be pleasing the diversified dessert palettes of your guests.

The apple cider caramel is outrageously delicious - so delicious that it is surprising it is not used more widely.  It can be made up to a week ahead and refrigerated in a tightly covered container.  Remember to place it in a pretty serving bowl with a pretty spoon.  Don’t forget the dollop of whipped cream on the pie slice!

 Happy Baking!

 Happy Thanksgiving!

And Remember

Always Stay in Touch with Your Inner Goddess!



Nabisco Oreo® Crust

25 Cinnamon Bun Oreos® (the entire cookie - filling and all)

5 tablespoons Melted Butter

Pumpkin Cheesecake

16 ounces Kraft® Cream Cheese (room temperature)

1 – 15 ounce can of Libby’s ® Pure Pumpkin

2 Large Eggs (lightly whisked)

½ cup Granulated Sugar

¼ light brown sugar

1 tablespoon All Purpose Flour

2 teaspoons Vanilla Extract

1 teaspoon Cinnamon

½ teaspoon Nutmeg

 teaspoon Ground Ginger

1/8 teaspoon Ground Cloves

 Apple Cider Caramel

2 cups Apple Cider

2 cups Light Brown Sugar

1 cup Butter

½ cup Heavy Cream

1 teaspoon Pumpkin Pie Spice

2 teaspoons Vanilla Extract

Whipped cream for serving

Serves 8

Baking Instructions

Preheat oven to 350 degrees.


Crumble Oreos (both cookie and filling) in a food processor.

Add melted butter and pulse until combined.

Press into bottom and sides of a non-greased 9 inch pie pan.

Bake for 5 minutes to set.         

 Pumpkin Cheesecake

Cream cheese thoroughly in a mixer.

Add lightly whisked eggs.

Add pumpkin, sugar, brown sugar, flour, vanilla, cinnamon, nutmeg, ginger and cloves.  

Mix until smooth.

Pour into cinnamon Oreo ® crust.

Bake pie for 40 – 50 minutes until almost set.  Watch carefully at the end because pie plate depth varies widely

After cooling to room temperature, refrigerate. 

Let stand at room temperature 30 minutes before serving

 Apple Cider Caramel

Make this up to a week ahead.

Boil apple cider on medium heat until reduced in half.

Add brown sugar, butter, heavy cream and pumpkin pie spice.

Stir until well combined and thicker, simmering on low.

Caramel will become thicker when cooled.

Remove from heat and add vanilla.

Refrigerate for up to a week. 

Take out of fridge an hour before serving, skim off any butter that has risen to the top.

Serve over pie with whipped cream.