Chocolate Pumpkin Cheesecake
Description
Prepare and enjoy a wonderful dessert during the holiday season. Your family and guests won't believe that you made it yourself, it's so good.
Ingredients
3 8 oz. cream cheese blocks, softened
15 oz. can pumpkin purée
4 large eggs
3/4 c. sugar
1/2 c. light brown sugar
1/4 c. sour cream
2 T. all-purpose flour
1 t. pumpkin pie spice
1/2 t. cinnamon
2 t. vanilla extract
Oreo Crust:
24 whole Oreo cookies
6 T. melted butter
cooking spray
Serving:
1/3 c. semi-sweet chocolate chips, melted
1/4 c. caramel
whipped cream or Cool Whip, for topping
Directions
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Preheat oven to 350 degrees. Place an oven rack in the middle of the oven.
Cheesecake:
In a large bowl, using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin purée, eggs, sugars, sour cream, flour, pumpkin pie spice, cinnamon, and vanilla; beat until combined and no clumps remain; set aside.
Crust:
In a large ziploc bag or in a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl; pour in melted butter; stir until crumbs are completely coated and moist.
Coat a 9 inch springform pan with cooking spray; press Oreo mixture into bottom of pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
Bake until cheesecake is slightly jiggly in the center, 1 hour - 1 hour 15 minutes.**(Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
If not using a water bath:
Remove pan from oven; run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack; refrigerate until totally chilled, at least 4 hours and up to overnight.
If using a water bath:
Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
When ready to serve:
Drizzle cheesecake with melted semi-sweet chocolate and caramel. Serve with whipped cream or Cool Whip, if desired.
8-10 servings.